Projects
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 ...
Carotenoid bioaccessibility in fruit and vegetable based systems KU Leuven
Carotenoids are important micronutrients that have been linked with several health benefits. To exert the health benefits, carotenoids must be absorbed and reach their site of action. The absorption process of carotenoids consists of various steps including release from the food matrix, solubilization into a lipid phase, incorporation into micelles (i.e. bioaccessibility) and uptake through the intestine epithelia. However, previous ...
Influence of distinct process-induced (micro)structures on the in vitro starch digestibility of common beans: A kinetic approach KU Leuven
Transitioning towards food systems favourable for both human health and environmental sustainability has been recently identified as an immediate challenge. In this context, a significant increase in consumption of plant-based foods (e.g. cereals, fruits, legumes, nuts, vegetables) is being strongly promoted to improve health and environmental benefits. Consequently, the development of safe and nutritious food products from ...