Integrated material science, enginomic and kinetic approach to understand aging, processing and digestion of legumes -“Engaging Legumes” KU Leuven
This project aims to elucidate the bio-physical and bio-chemical mechanisms of legume aging during extended storage and how these effect the processing impact on molecular changes and their associated functional properties (sensorial and nutritional) of resulting legume based food products. To reach this objective, we propose a material science approach integrated with an enginomics and kinetics based approach to evaluate the existing and within ...