Onderzoeker
Irene Njoki Wainaina
- Disciplines:Levensmiddelenchemie, Voedselchemie en moleculaire gastronomie, Voedseltechnologie
Affiliaties
- Levensmiddelen- en Microbiële Technologie (CLMT) (Afdeling)
Lid
Vanaf1 aug 2020 → 31 dec 2022 - Afdeling: Centrum voor Levensmiddelen- en Microbiële Technologie (Afdeling)
Lid
Vanaf1 feb 2019 → 31 dec 2019
Projecten
1 - 1 of 1
- Mechanistisch inzicht in de ontwikkeling van ‘hard to cook’ in gewone bonen: Integratie van reactiekinetiek en toestandsdiagrammenVanaf12 feb 2019 → 28 nov 2022Financiering: Eigen Middelen zoals patrimonium, inschrijvingsgelden, giften, ....
Publicaties
1 - 10 van 10
- (Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature(2022)
Auteurs: Irene Njoki Wainaina, Clare Kyomugasho, Sophie Delbaere, Ann Van Loey, Marc Hendrickx
- Mechanistic insight into hard-to-cook development in common beans: Integrating reaction kinetics and state diagrams(2022)
Auteurs: Irene Njoki Wainaina, Marc Hendrickx
- Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development(2022)
Auteurs: Irene Njoki Wainaina, Ann Van Loey, Marc Hendrickx, Clare Kyomugasho
- An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking(2022)
Auteurs: Irene Njoki Wainaina, Clare Kyomugasho, Marc Hendrickx
- Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy(2022)
Auteurs: Elizabeth Nakhungu Wafula, Irene Njoki Wainaina, Wouter Saeys, Marc Hendrickx
- Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook(2022)
Auteurs: Irene Njoki Wainaina, Clare Kyomugasho, Marc Hendrickx
- Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality(2021)
Auteurs: Irene Njoki Wainaina, Clare Kyomugasho, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pagina's: 3690 - 3718 - Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy(2021)
Auteurs: Elizabeth Nakhungu Wafula, Irene Njoki Wainaina, Wouter Saeys, Marc Hendrickx
- Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)(2020)
Auteurs: Elizabeth Nakhungu Wafula, Irene Njoki Wainaina, Wouter Saeys, Marc Hendrickx
- Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility(2020)
Auteurs: Shannon Gwala, Clare Kyomugasho, Irene Njoki Wainaina, Sofie Rousseau, Marc Hendrickx, Tara Grauwet
Pagina's: 2509 - 2521