415 results on '"Grauwet, Tara"'
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2. How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek?
3. Impact of frozen storage and pretreatment conditions on health-related compound stability kinetics in leeks and Brussels sprouts
4. Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion
5. Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek
6. Cell membrane permeabilization by pulsed electric field treatment impacts biochemical conversions and the volatile profile of broccoli stalks
7. Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders
8. Unravelling the impact of emulsifier blends on interfacial properties and in vitro small intestinal lipolysis of oil-in-water emulsions
9. Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods
10. 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
11. Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight
12. 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
13. Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization
14. Controlling (bio)chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek
15. Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time
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. Targeted hydrothermally induced cell biopolymer changes explain the in vitro digestion of starch and proteins in common bean (Phaseolus vulgaris) cotyledons.
19. The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development
20. Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus
21. INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies
22. Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables.
23. Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions
24. Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA
25. Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses
26. Zinc bioaccessibility is affected by the presence of calcium ions and degree of methylesterification in pectin-based model systems
27. Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics
28. Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach
29. Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness
30. Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek
31. The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage
32. In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées
33. Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness
34. Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization
35. Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions
36. Kinetics of colour changes in pasteurised strawberry juice during storage
37. Carotenoid profile and basic structural indicators of native Peruvian chili peppers
38. Fe2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification
39. High-Pressure Processing Uniformity
40. Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study
41. Impact of processing on odour-active compounds of a mixed tomato-onion puree
42. Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids
43. Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree
44. Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment
45. Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems
46. From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils.
47. Importance of adapted digestion conditions to simulate in vitro lipid digestion of broilers in different life stages
48. Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system
49. How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells
50. Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability
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