Metabolomics and sensory studies to uncover asparagus flavour
Mass spectrometry (MS) – based techniques were used to investigate the metabolome of raw, cooked and processed asparagus materials.
Spray drying of asparagus waste into flavour-rich ingredients
The residual flow of white asparagus is very suitable for spray-drying into powder.
Pea fractionation into functional ingredients
In this thesis the process of yellow pea from structured seed to structured product is investigated.
PINcHED – Process Integrated Heat Pump Drying
The PINcHED project investigates the heat pump process integration for 2 typical drying processes: Convective drying (Huhtamaki use case) and Contact drying (Cosun/Rixona and AVEBE use cases).