< Terug naar vorige pagina
Onderzoeker
Shruti Aravindakshan
- Disciplines:Andere biotechnologie, bio-en biosysteem ingenieurswetenschappen niet elders geclassificeerd, Voedseltechnologie
Affiliaties
- Levensmiddelen- en Microbiële Technologie (CLMT) (Afdeling)
Lid
Vanaf1 aug 2020 → Heden
Projecten
1 - 1 of 1
- (Bio)chemische stabiliteit en fysische collaps bij peulvruchten en afgeleide producten: een casestudy over rode kidneybonen.Vanaf9 jan 2019 → 4 okt 2023Financiering: Eigen Middelen zoals patrimonium, inschrijvingsgelden, giften, ....
Publicaties
1 - 5 van 5
- The rehydration attributes and quality characteristics of 'Quick-cooking' dehydrated beans: Implications of glass transition on storage stability(2022)
Auteurs: 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)
Auteurs: 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)
Auteurs: 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)
Auteurs: 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
Auteurs: Shruti Aravindakshan, Marc Hendrickx