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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
Projects
1 - 1 of 1
- (Bio)chemical stability and Physical Collapse in Pulses and Pulse-based products: A Case study on Red Kidney BeansFrom9 Jan 2019 → 4 Oct 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 5 of 5
- The rehydration attributes and quality characteristics of 'Quick-cooking' dehydrated beans: Implications of glass transition on storage stability(2022)
Authors: Shruti Aravindakshan, An Nguyen, 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, 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
- (Bio)chemical stability and Physical Collapse in Pulses and Pulse-based products: A Case study on Red Kidney Beans
Authors: Shruti Aravindakshan, Marc Hendrickx