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Researcher

Shruti Aravindakshan

  • Disciplines:Other biotechnology, bio-engineering and biosystem engineering not elsewhere classified, Food technology

Affiliations

  • Food and Microbial Technology (CLMT) (Division)

    Member

    From1 Aug 2020 →  Today

    KU Leuven

Publications

1 - 4 of 4

  • The rehydration attributes and quality characteristics of 'Quick-cooking' dehydrated beans: Implications of glass transition on storage stability(2022)

    Authors: Shruti Aravindakshan, Clare Kyomugasho, Ann Van Loey, Marc Hendrickx

  • The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development(2022)

    Authors: Shruti Aravindakshan, Clare Kyomugasho, Henry Tafiire, Ann Van Loey, Tara Grauwet, Marc Hendrickx

  • The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans(2021)

    Authors: Shruti Aravindakshan, Clare Kyomugasho, Carolien Buvé, Ann Van Loey, Marc Hendrickx

  • Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams(2021)

    Authors: Clare Kyomugasho, Shruti Aravindakshan, Marc Hendrickx

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Contact

  • Kasteelpark Arenberg 22

    3001 Leuven

    Belgium

  • URL:  http://www.kuleuven.be/wieiswie/nl/person/00111589
  • E-mail:  Show email address
  • ORCID:  0000-0002-7497-9069

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