Projects
Exploring functionality and digestibility of plant-based food matrix: the case of pulses KU Leuven
Insight into the digestive functionality of pulses as influenced by processing KU Leuven
Based on literature and own research, a large heterogeneity in processing and digestive behaviour of pulses has been described including differences between different varieties, between different seeds from a given batch, and even at cellular level. From a processing technology as well as food nutrition point of view, it is of primary interest to get more fundamental insight into the reasons for these heterogeneities at the level of ...
Pulses and their derivatives as promising ingredients in the cereal and bakery sector HOGENT
Levers and bottlenecks for growing, processing and consuming pulses (legumes) in Flanders Research Institute for Agriculture, Fisheries and Food
With this project, we want to bring more pulses (legumes) onto our Flemish fields and onto our plates. In addition we aim to contribute to the transition to healthy, sustainable and affordable protein sources in our diets. Moreover, recent news on the skyrocketing food prices and the importance of local production have reaffirmed the relevancy and urgency of this project. ILVO and the Flemish ...
(Bio)chemical stability and Physical Collapse in Pulses and Pulse-based products: A Case study on Red Kidney Beans KU Leuven
To feed the rising world population sustainably, great emphasis is placed on the increase in the consumption of plant-based foods. In this context, pulses specifically beans have been receiving much attention due to their nutritional quality and sustainability aspects. However, one of the major factors that limit its utilization is the development of a textural defect when subjected to adverse post-harvest storage conditions which increase ...
From understanding to modulation of physical barriers for in vitro starch and protein digestion in pulses KU Leuven
Pulses are important constituents of healthy diets because they contain substantial amounts of protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. Nutrients are encapsulated by a cell wall that commonly remains intact upon ingestion of hydrothermally processed pulses. As a result, the cell wall and cytoplasmic matrix impose physical barriers for enzymatic digestion of encapsulated nutrients (s)lowering their digestion ...
Rethinking Roman Nutrition. Assessing the nutritional biochemistry and stable isotope chemistry of archaeobotanical cereals and pulses from Roman Egypt. Vrije Universiteit Brussel
Pulse Fisheries: determining the safety margins for marine organisms and the optimal pulse for catching sole (Solea solea) Ghent University
Shrimp and flatfish can be caught by electric pulses in a more selective and ecological manner in comparison to the traditional beam trawling. The purpose of this project is to determine the safety ranges of electric pulses for marine organisms as well as the development of a pulse for catching sole.
Chaotic Pulse, Pulsating Chaos — On the Multilevel Organizing Principles of Duration and Time in the Perception of Music. KU Leuven
Through my composing practice, I developed a fascination for the specific application of a broad metric structure embedded in the hierarchical order of time organization. Composing with this approach can make a significant contribution to the perception of complexity within a musical texture.
In this doctorate, the concept of hypermeter (Lerdahl & Jackendoff, 1983; Kramer, 1988; Rothstein, 1989; Walsh & Kramer, 1991) is examined ...