123 results on '"Grauwet, Tara"'
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2. Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek
3. Controlling (bio)chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek
4. Unravelling the impact of emulsifier blends on interfacial properties and in vitro small intestinal lipolysis of oil-in-water emulsions
5. Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders
6. The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage
7. Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight
8. Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods
9. Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach
10. Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization
11. Importance of adapted digestion conditions to simulate in vitro lipid digestion of broilers in different life stages
12. How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells
13. Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time
14. Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum)
15. The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions
16. Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations
17. In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics
18. High-Pressure Processing Uniformity
19. Effect of experimental flour preparation and thermal treatment on the volatile properties of aqueous chickpea flour suspensions
20. Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types
21. In vitrodigestion of protein and starch in sponge cakes formulated with pea (Pisum sativumL.) ingredients
22. Application of multivariate data analysis for food quality investigations: An example-based review
23. Mechanical Disintegration and Particle Size Sieving of Chondrus crispus (Irish Moss) Gametophytes and Their Effect on Carrageenan and Phycoerythrin Extraction
24. Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application
25. Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus
26. Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage
27. Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions
28. How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility
29. INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies
30. Thermal treatment of common beans ( Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality
31. Kinetic Modeling of In Vitro Small Intestinal Lipid Digestion as Affected by the Emulsion Interfacial Composition and Gastric Prelipolysis
32. Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage
33. Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook
34. In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches
35. Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity
36. In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting
37. Processing as a tool to manage digestive barriers in plant-based foods: recent advances
38. Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions
39. Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA
40. The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans
41. Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility
42. Thermal processing of kale purée: The impact of process intensity and storage on different quality related aspects
43. Effect of process-induced common bean hardness on structural properties of in vivo generated boluses and consequences for in vitro starch digestion kinetics
44. Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels
45. Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses
46. Zinc bioaccessibility is affected by the presence of calcium ions and degree of methylesterification in pectin-based model systems
47. Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics
48. Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach
49. Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris)
50. Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing
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