Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Shruti Aravindakshan"'
Autor:
Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, Marc E. Hendrickx
Publikováno v:
Foods, Vol 10, Iss 7, p 1665 (2021)
Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between
Externí odkaz:
https://doaj.org/article/1e8893d34324461684275717eb400847
Autor:
Clare Kyomugasho, Shruti Aravindakshan, Marc Hendrickx, Carolien Buvé, Thi Hoai An Nguyen, Ann Van Loey, Koen Dewettinck
Publikováno v:
Foods
Volume 10
Issue 7
Foods, Vol 10, Iss 1665, p 1665 (2021)
Volume 10
Issue 7
Foods, Vol 10, Iss 1665, p 1665 (2021)
Fresh common beans can be made 'instant' to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afb544fc61f05ddccf548d9ed75aa1ca
Publikováno v:
Food Research International. 157:111377
Storage stability is an essential consideration for minimizing the deteriorative quality changes in foods post-processing. This study, for the first, time aimed to gain insight into the storage stability of quick-cooking 'convenient' dehydrated beans
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf302660857024cef4c8274a15925f37
https://doi.org/10.1016/j.foodres.2022.111377
https://doi.org/10.1016/j.foodres.2022.111377
Publikováno v:
Food Research International
A material science approach was explored towards understanding storage stability of common dry bean seeds. State diagrams of powders from distinct bean varieties were generated through determination of their glass transition temperatures (Tgs) using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f65224589644cd24c62720905f15a2d
Autor:
Marc Hendrickx, Henry Tafiire, Ann Van Loey, Clare Kyomugasho, Tara Grauwet, Shruti Aravindakshan
Publikováno v:
Journal of Food Engineering
This study aims to understand the role of storage conditions (temperature, T and moisture content) in the reactions involved in the cation-pectin-phytate hypothesis, postulated to cause the Hard-to-cook (HTC) defect in beans as influenced by the plas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b21c2fb3f3f5eca8873db08cd520c51
https://doi.org/10.1016/j.jfoodeng.2021.110781
https://doi.org/10.1016/j.jfoodeng.2021.110781