Publicaties
Computer-aided food engineering KU Leuven
Yield Stability of East African Highland Cooking Banana 'Matooke' Hybrids KU Leuven
East African banana (Musa sp.) breeding efforts have focused mainly on enhancing ‘Matooke’ productivity through the development of high-yielding, pathogen-resistant cultivars with adequate stability to contribute to regional food security. Before a breeding program can recommend promising cultivars for release, they must pass the sensory screens; be evaluated in the target population environments; and the data analyzed for yield, adaptability, ...
Design and evaluation of a prototype solar energy driven onion curing system using CFD modeling KU Leuven
Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour KU Leuven
Plantain (PLF) and soy flours (SF) were used to substitute wheat flour (10 and 20% w/w) in composite bread. Physico-chemical, phytochemical, and sensory properties were investigated. Partial substitution by PLF significantly increased (p < 0.05) starch, amylose, ascorbic acid, and potassium content in bread samples. In contrast, a significant improvement (p < 0.05) in protein, fat, amylopectin, and calcium content was observed with SF ...
Gas exchange model using heterogeneous diffusivity to study internal browning in 'Conference' pear KU Leuven Universiteit Gent
From fruit growth to ripening in plantain: a careful balance between carbohydrate synthesis and breakdown KU Leuven
In this study, we aimed to investigate for the first time different fruit development stages in plantain banana in order gain insights into the order of appearance and dominance of specific enzymes and fluxes. We examined fruit development in two plantain banana cultivars during the period between 2-12 weeks after bunch emergence using high-throughput proteomics, quantification of major metabolites, and analyses of metabolic fluxes. Starch ...