Tara Grauwet
Tara Grauwet
Assistant Professor, KU Leuven
Geverifieerd e-mailadres voor biw.kuleuven.be - Homepage
Geciteerd door
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Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical …
L Vervoort, I Van der Plancken, T Grauwet, RAH Timmermans, ...
Innovative Food Science & Emerging Technologies 12 (4), 466-477, 2011
Colour and carotenoid changes of pasteurised orange juice during storage
S Wibowo, L Vervoort, J Tomic, JS Santiago, L Lemmens, A Panozzo, ...
Food chemistry 171, 330-340, 2015
Thermal versus high pressure processing of carrots: a comparative pilot-scale study on equivalent basis
L Vervoort, I Van der Plancken, T Grauwet, P Verlinde, A Matser, ...
Innovative Food Science & Emerging Technologies 15, 1-13, 2012
Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size
L Salvia-Trujillo, SHE Verkempinck, L Sun, AM Van Loey, T Grauwet, ...
Food chemistry 229, 653-662, 2017
Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability
S Wibowo, T Grauwet, JS Santiago, J Tomic, L Vervoort, M Hendrickx, ...
Food Chemistry 187, 140-151, 2015
High pressure, thermal and pulsed electric‐field‐induced structural changes in selected food allergens
PE Johnson, I Van der Plancken, A Balasa, FA Husband, T Grauwet, ...
Molecular nutrition & food research 54 (12), 1701-1710, 2010
Quality change during high pressure processing and thermal processing of cloudy apple juice
J Yi, BT Kebede, DNH Dang, C Buvé, T Grauwet, A Van Loey, X Hu, ...
Lwt 75, 85-92, 2017
Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation
L Vervoort, T Grauwet, BT Kebede, I Van der Plancken, R Timmermans, ...
Food chemistry 134 (4), 2303-2312, 2012
Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced …
BT Kebede, T Grauwet, G Tabilo-Munizaga, S Palmers, L Vervoort, ...
Food chemistry 141 (3), 1603-1613, 2013
Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet
BT Kebede, T Grauwet, L Mutsokoti, S Palmers, L Vervoort, M Hendrickx, ...
Food Research International 56, 218-225, 2014
Influence of harvest maturity and fruit logistics on pineapple (Ananas comosus [L.] Merr.) volatiles assessed by headspace solid phase microextraction and gas chromatography …
CB Steingass, T Grauwet, R Carle
Food chemistry 150, 382-391, 2014
High‐pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac
FA Husband, T Aldick, I Van der Plancken, T Grauwet, M Hendrickx, ...
Molecular nutrition & food research 55 (7), 1087-1095, 2011
Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions
SHE Verkempinck, C Kyomugasho, L Salvia-Trujillo, S Denis, ...
Food Hydrocolloids 85, 144-157, 2018
Mass-volume-area-related properties of foods
MS Rahman
Engineering properties of foods 3, 1-40, 2005
Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study
L Mutsokoti, A Panozzo, AP Pallares, S Jaiswal, A Van Loey, T Grauwet, ...
Food chemistry 232, 124-134, 2017
Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots
BT Kebede, T Grauwet, S Palmers, L Vervoort, R Carle, M Hendrickx, ...
Food chemistry 153, 340-352, 2014
Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics
SHE Verkempinck, L Salvia-Trujillo, LG Moens, L Charleer, AM Van Loey, ...
Food chemistry 246, 179-191, 2018
Kinetics of colour changes in pasteurised strawberry juice during storage
C Buvé, BT Kebede, C De Batselier, C Carrillo, HTT Pham, M Hendrickx, ...
Journal of Food Engineering 216, 42-51, 2018
Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs)
I Van der Plancken, T Grauwet, I Oey, A Van Loey, M Hendrickx
Trends in Food Science & Technology 19 (6), 337-348, 2008
Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions
S Van Buggenhout, T Grauwet, A Van Loey, M Hendrickx
European Food Research and Technology 226 (3), 437-448, 2008
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