Researcher
Tara Grauwet
- Disciplines:Other chemical sciences, Microbiology, Systems biology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Sep 2006 → 31 Jul 2020
Projects
1 - 10 of 40
- TARGET DIGESTFrom1 Mar 2024 → TodayFunding: VLAIO Flanders’ FOOD - Cooperative research project
- Exploring functionality and digestibility of plant-based food matrix: the case of pulsesFrom6 Nov 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Rationalizing the design of Pickering and bi-structured emulsions for tailored in vitro lipolysis kinetics: from static towards (semi)dynamic in vitro digestion methodsFrom2 Oct 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- GIVAM - Simulation of the total gut by in vitro animal models targeting specific monogastrics to allow rational feed design: the case of alternative protein sourcesFrom1 Oct 2023 → TodayFunding: IOF - technology validation in lab
- Process-structure-function relations in plant-based foodsFrom15 Aug 2023 → TodayFunding: BOF - various
- Rationalizing the design of Pickering and bi-structured emulsions for tailored in vitro lipolysis kinetics: from static towards (semi)dynamic in vitro digestion methods.From1 Jan 2023 → TodayFunding: FWO research project (including WEAVE projects)
- Size and shape matter: dynamic image analysis for food and soft material applicationsFrom1 Jan 2023 → TodayFunding: BOF - scientific equipment program
- Insight into the digestive functionality of pulses as influenced by processingFrom1 Oct 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- INGENIOUS HETEROGENEOUS BEANS: unravelling variation during hydrothermal processing and digestionFrom1 Oct 2022 → TodayFunding: BOF - projects
- Impact of processing and storage on the technological and sensorial functionality of pulse-based food productsFrom1 Oct 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
Publications
141 - 150 of 178
- Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots(2015)
Authors: Tara Grauwet, Biniam Tamiru Kebede, Rosa M Delgado, Lien Lemmens, Filipa Manzoni, Liesbeth Vervoort, Marc Hendrickx, J. Stephen Elmore, Ann Van Loey
Pages: 183 - 198 - Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics(2015)
Authors: Biniam Tamiru Kebede, Tara Grauwet, Stijn Palmers, Chris Michiels, Marc Hendrickx, Ann Van Loey
Pages: 264 - 271 - Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fraction of vegetable purees: a fingerprinting and kinetics approach(2014)
Authors: Biniam Tamiru Kebede, Ann Van Loey, Tara Grauwet
- Kinetics of Strecker degradation during thermal and high pressure high temperature processing of carrot puree(2014)
Authors: Biniam Tamiru Kebede, Tara Grauwet, Tewodros Andargie Zewdie, Stijn Palmers, Marc Hendrickx, Ann Van Loey
Pages: 88 - 93 - Influence of harvest maturity and logistics on pineapple (Ananas comosus [L.] Merr.) fruit volatiles assessed by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS)(2014)
Authors: Tara Grauwet
Pages: 382 - 391 - From fingerprinting to kinetics in evaluating food quality changes(2014)
Authors: Tara Grauwet, Liesbeth Vervoort, Ines Colle, Marc Hendrickx, Ann Van Loey
Pages: 125 - 131 - Reduction of furan formation by high-pressure high-temperature treatment of individual vegetable purées(2014)
Authors: Stijn Palmers, Tara Grauwet, Biniam Tamiru Kebede, Marc Hendrickx, Ann Van Loey
Pages: 2679 - 2693 - Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots(2014)
Authors: Biniam Tamiru Kebede, Tara Grauwet, Stijn Palmers, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey
Pages: 340 - 352 - Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice(2014)
Authors: Tara Grauwet, Biniam Tamiru Kebede, Marc Hendrickx, Ann Van Loey
Pages: 431 - 444 - Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet(2014)
Authors: Biniam Tamiru Kebede, Tara Grauwet, Stijn Palmers, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey
Pages: 218 - 225