About
Contact & Profiles
A5085462866
Research Areas
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Food composition and properties
- Food Chemistry and Fat Analysis
- Freezing and Crystallization Processes
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Muscle metabolism and nutrition
- Microencapsulation and Drying Processes
- Pickering emulsions and particle stabilization
- Cocoa and Sweet Potato Agronomy
KU Leuven
2023-2024
Ghent University
2021-2022
The impact of microwave roasting cocoa beans on the aroma and phytochemical profile dark chocolates (70% cocoa) was studied. Three produced from roasted (450 W–55 min, 600 W–35 900 W–20 min) were compared with a chocolate convectively (130 °C–30 min). Aroma analysis via HS-SPME-GC-MS indicated that resulted in distinctive profile, to beans. Increased power input seems main inducer elevated levels compounds. Interestingly, four treatments measured LC-HRMS, rather comparable. Microwave more...
10.1016/j.lwt.2022.113198
article
EN
cc-by
LWT
2022-02-09
10.1016/j.foodres.2024.115239
article
EN
Food Research International
2024-10-21
10.1016/j.jcs.2023.103797
article
EN
Journal of Cereal Science
2023-10-12
10.1016/j.foodhyd.2024.110934
article
EN
Food Hydrocolloids
2024-12-01
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