Publicaties
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(Bio)chemical insights into the hard-to-cook development of Red haricot beans upon postharvest ageing: Integrating a texture-based bean classification and in situ analytics KU Leuven
Nowadays, the benefits of legume-based foods in the human diet in both developed and developing countries have been recognized. Common beans (Phaseolus vulgaris L.) are the most consumed legume crop worldwide, with rather cheap raw materials of high nutritional value. However, the full benefit of common beans can be greatly hampered by a textural defect, the hard-to-cook (HTC) defect, which results in poor cooking quality of the seeds (delayed ...
Bending Monitoring of TRC Sandwich Beams by Means of Multimodal NDTs Vrije Universiteit Brussel
Textile Reinforced Cementitious (TRC) sandwich composites consist of two thin TRC facings and a thick insulating core. The thickness of the insulation, that
separates the TRC facings, increases the moment of inertia of the composite, benefiting the bending stiffness and loadbearing capacity. However, due to its composite nature, the fracture under service loads is very complex, where a weak interlaminar bond may reduce substantially the ...
separates the TRC facings, increases the moment of inertia of the composite, benefiting the bending stiffness and loadbearing capacity. However, due to its composite nature, the fracture under service loads is very complex, where a weak interlaminar bond may reduce substantially the ...
Validation of a Numerical Bending Model for Sandwich Beams with Textile-Reinforced Cement Faces by Means of Digital Image Correlation Vrije Universiteit Brussel
Sandwich panels with textile-reinforced cement (TRC) faces merge both structural and insulating performance into one lightweight construction element. To design with sandwich panels, predictive numerical models need to be thoroughly validated, in order to use them with high confidence and reliability. Numerical bending models established in literature have been validated by means of local displacement measurements, but are missing a full ...
Monitoring of the Structural Behaviour of Hybrid Composite-Concrete Beams by Means of Acoustic Emission and Digital Image Correlation Vrije Universiteit Brussel
Textile Reinforced Cements (TRC) and Fibre Reinforced Polymers (FRP) allow the development of lightweight components. The lightweight design examined herein for structural applications consists of prefabricated TRC hollow beams with FRP reinforcement, on which a concrete layer is cast. Before however, such designs find their way to application, their load bearing capacity and failure mechanisms should be fully understood. The beams were tested ...
STUDYING DESIGN PARAMETER VARIABILITY OF HONEYCOMB SANDWICH BEAMS BY MEANS OF EXPERIMENTAL MODAL DATA: A STOCHASTIC APPROACH KU Leuven
Honeycomb panels are sandwich structures with a high specific strength and stiffness, together with a low areal mass. They are complex but regular structures with a high number of design parameters that govern their dynamic behaviour. Firstly this paper gives some insight into the physics of the glass fibre weave reinforced thermoplastic honeycomb beams used in this study. The resonance behaviour of these freely suspended beams is governed by a ...
Beans Boats and Archaeobotany. A New Translation of Phasolus, or why the Romans ate neither Kidney Beans, nor Cow Peas Vrije Universiteit Brussel
Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans KU Leuven
Hard-to-cook (HTC) is a textural defect that delays the softening of common bean seeds during cooking. While this defect is commonly associated with conventionally stored beans, soaking/cooking of beans in CaCl2 solutions or sodium acetate buffer can also prolong the cooking time of beans due to formation of Ca2+ crosslinked pectin retarding bean softening during cooking. In this study, the role of the cell wall-bound Mg2+/Ca2+ content and the ...
Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans Universiteit Gent KU Leuven
Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking KU Leuven
To establish the HTC defect development, the cooking kinetics of seeds of ten bean accessions (belonging to seven common bean market classes), fresh and conventionally aged (35 °C, 83% RH, 3 months) were compared to those obtained after soaking in specific salt solutions (in 0.1 M sodium acetate buffer at pH 4.4, 41 °C for 12 h, or 0.01 M CaCl2 at pH 6.2, 25 °C for 16 h and subsequently cooking in CaCl2 solution, or deionised water). The extent ...