Projects
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 ...
Color and flavor evolution during processing and storage of strawberry puree KU Leuven
Evaluation and optimization of shelf life stability of strawberry based products with special emphasize on colour and flavour retention during processing and storage to investigate the effect of different fruit varieties, different food processing methods and non-enzymatic and enzymatic reactions on the stability of strawberry puree during processing and storage by using omics techniques, to go beyond the state-of-the-art. A deep ...
Understanding the cooking behavior of common beans: linking texture and flavor evolution during cooking with state diagrams and storage conditions KU Leuven
The quality of plant-derived foods is rooted on composition and cellular structure of the food matrix. Quality attributes of critical importance in food include colour, flavour and texture. In plant-based foods, cellular structure is mostly dependent on polysaccharides that make up the cell wall and middle lamella. Modifications of these polysaccharides during pre-process storage, processing and/or post-process storage due to enzymatic and/or ...
Cancer and re-employment of patients working in the public sector: an analysis of the juridical difficulties, policy advises and the building of a Q&A in favour of this target group. University of Antwerp
Sweet or bitter: identification of cacao flavor genes Ghent University
The type of cacao beans has a large impact on chocolate flavor. However, little is known on how this flavor is produced in the beans and what the crucial molecular processes and genetic factors are. In this project we aim to characterize these processes and factors to contribute to a better cacao breeding and more refined chocolate flavor.
Texture, flavor and shelf life in focus:Use of EPS-producing starter cultures in vegan plant protein-based spreads KU Leuven
FLAMENCO: Flavor, Lepton number, And Mass Explorations of Neutrinos at the COmpact muon solenoid Ghent University
Neutrinos, the subatomic particles that play a fundamental role in everyday nuclear processes like the solar fusion cycle, are very much a mystery despite their discovery already 60 years ago. Within the Standard Model of Particle Physics, the widely successful description of particles at the smallest scales, neutrinos are massless. As a result, the Nobel Prize-winning discovery of extremely tiny neutrino masses represents one of the greatest ...
Trypanosome-binding proteins in the tsetse fly saliva favour the parasite transmission Vrije Universiteit Brussel
This project aims to understand the role of a narrow ...