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Researcher
Phara De Bock
- Keywords:pseudocereals
- Disciplines:Food chemistry and molecular gastronomy, Food and additive engineering, Food technology, Food physics
Affiliations
- Department of Food Technology, Safety and Health (Department)
Member
From1 Jan 2018 → 24 Sep 2023 - Department of Applied biosciences (Department)
Member
From1 Oct 2017 → 31 Dec 2017
Projects
1 - 1 of 1
- Processing of pseudocereals: nutritional and technological implicationsFrom1 Oct 2017 → 30 Sep 2021Funding: BOF - Doctoral projects
Publications
1 - 5 of 5
- Physicochemical characterization of thirteen quinoa (Chenopodium quinoa willd.) varieties grown in North-West Europe, part II(2022)Published in: PLANTS-BASELISSN: 2223-7747Issue: 3Volume: 11
- Processing of pseudocereals : nutritional and technological implications(2022)
- Yield and nutritional characterization of thirteen quinoa (Chenopodium quinoa willd.) varieties grown in North-West Europe, part I(2021)Published in: PLANTS-BASELISSN: 2223-7747Issue: 12Volume: 10
- Impact of tempering process on yield and composition of quinoa flour(2021)Published in: LWT-FOOD SCIENCE AND TECHNOLOGYISSN: 1096-1127Volume: 140
- Comparison of the chemical and technological characteristics of wholemeal flours obtained from amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds(2021)Published in: FOODSISSN: 2304-8158Issue: 3Volume: 10