Evolution of flavour-, structure- and colour-related aspects in Brussels sprouts and leek: an integrated food chain approach KU Leuven
The overall research objective of current PhD project is to gain insight in a nd to quantify the evolution of flavour-related quality characteristics of selected vegetables (i.e. Brussèls sprouts and leek) as determined by food (micro)structure throughout the different steps of the process chain in an integrated way: from raw material, over pretreatment, processing and storage to food product regeneration. To be able to achieve this general ...