Projects
System Changes in Wort Production for the Improvement of the Flavour Stability of Lager Beer KU Leuven
Strategies to Reduce the Iron Intake During the Brewing Process with respect to Flavour Stability KU Leuven
Flavour stability represents a key aspect of beer quality, but remains a major challenge for brewing science and the brewing industry. The gradual deterioration of the organoleptic qualities of beer during ageing significantly diminishes its value in several respects, including market appeal, palatability and overall drinkability. While beer is inherently unstable due to its complex composition, strategic measures can be implemented to ...
Study of the heavy flavour content of the proton with the CMS detector at the Large Hadron Collider in CERN. University of Antwerp
Impact of thermal processing and storage on the rheological and flavour aspects of chickpea-based systems: focus on whole chickpeas and chickpea flours KU Leuven
The need for an increased consumption of healthier and more sustainable food sources has been growing over the past decades. In this context, pulses, such as chickpeas, are an interesting food source due to their relatively high protein, fibre, mineral and vitamin contents and relatively low lipid content. Additionally, in combination with grains, they are considered as a more sustainable alternative for animal-based proteins. The global ...
Determination of critical factors in malt production related to the flavour stability of final beer KU Leuven
Flavour instability can be regarded as one of the most important quality problems faced by the brewing industry, as beer flavour starts to deteriorate almost instantly upon packaging. The loss of pleasant flavour attributes and appearance of off-flavours will impact palatability and, therefore, reduce drinkability of beer, which in turn may result in economic losses for the brewer. Efforts to prolong beer freshness may only be fully effective ...
Potential of processing to modify flavour of single and mixed vegetable systems KU Leuven
Due to the consumer demand, food industries have shown an increased interest in the production of healthier, more natural and more tasty vegetable-based products. In that context, a major challenge is to (re)design the manufacturing processes of such food products in order to comply with the increasingly important requested criteria. Flavour is one of the most important quality attributes in foods affecting consumers’ acceptance. The flavour ...
Beer flavour instability: Unravelling formation and/or release of staling aldehydes KU Leuven
The sensory perception of food and beverages is expected to be pleasant, characteristic, and consistent at the moment of consumption. However, in particular, beer has a limited shelf life because of flavour deterioration during transport and storage. All beers are subject to so-called flavour instability: the instability of beer in terms of odour, aroma, taste and mouthfeel. Beer flavour instability is very important from an economic point of ...
Analytical and sensorial assessment of flavour formation during processing of edible insects KU Leuven
Insects present excellent fatty acid and amino acid profiles and provide a good source of minerals and vitamins. Even though their consumption is still uncommon in Western societies, they may become a cheap and healthy alternative in the face of rising prices for conventional animal proteins whose global demand is in continuous growth. Considering that flavour is a crucial factor in the acceptance or rejection of food and only a limited ...