Innovative pulse and cereal-based food fermentations for human health and sustainable diets

Información del proyecto

HealthFerm

Identificador del acuerdo de subvención: 101060247

DOI

10.3030/101060247

Fecha de la firma de la CE 3 Junio 2022

Fecha de inicio 1 Septiembre 2022

Fecha de finalización 31 Agosto 2026

Financiado con arreglo a

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Coste total

€ 11 303 944,75

Aportación de la UE

€ 11 303 944,75

Coordinado por

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

CORDIS proporciona enlaces a los documentos públicos y las publicaciones de los proyectos de los programas marco HORIZONTE.

Los enlaces a los documentos y las publicaciones de los proyectos del Séptimo Programa Marco, así como los enlaces a algunos tipos de resultados específicos, como conjuntos de datos y «software», se obtienen dinámicamente de OpenAIRE .

Resultado final

Documents, reports (5)

Analytical toolbox to evaluate raw material and food fermentations
Practice Abstracts - batch I

This deliverable contains 2 practice abstracts.

High-quality genomes from microbes with optimal performance
Report on kinetics and gut hormone release after SCFA delivery
Predictive models for health-related and techno-functional properties

Websites, patent fillings, videos etc. (2)

Audio-visual material
Public project website

Demonstrators, pilots, prototypes (1)

In-depth characterised food models produced on laboratory scale

Publicaciones

Peer reviewed articles (20)

Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges

Autores: Laura Alejandra Fernandez Castaneda, Maud Langton, Galia Zamaratskaia
Publicado en: Applied Food Research, Edición 5, 2025, ISSN 2772-5022
Editor: Elsevier BV
DOI: 10.1016/J.AFRES.2025.101169

Wheat Sourdough Breadmaking: A Scoping Review

Autores: De Bondt, Yamina; Verdonck, Celine; Brandt, Markus J.; De Vuyst, Luc; Gänzle, Michael G.; Gobbetti, Marco; Zannini, Emanuele; Courtin, Christophe M.
Publicado en: Annual Review of Food Science and Technology, 2024, ISSN 1941-1421
Editor: Annual Reviews
DOI: 10.1146/ANNUREV-FOOD-110923-034834

Enzyme Activity and Constituent Extractability of Kilned and Non-Kilned Oats at Ph Values Relevant for Acidic Food Fermentations

Autores: Blontrock, Ewoud; Lambrechts, Eline; Janssen, Frederik; De Bondt, Yamina; Vanhove, Sarah; Lemoine, Jolien; Courtin, Christophe M.; Wouters, Arno G.B.
Publicado en: Food Chemistry: X, 2025, ISSN 2590-1575
Editor: Elsevier Ltd
DOI: 10.1016/J.FOCHX.2025.102834

Digestion, Metabolism, and Health Effects of Plant Proteins and Their Food Formulations: A Systematic Scoping Review of Clinical Postprandial Studies and in vitro Methods

Autores: Moona Partanen, Vilma Liikonen, Kati Väkeväinen, Carlos Gómez Gallego, Marjukka Kolehmainen
Publicado en: Food Reviews International, 2025, ISSN 8755-9129
Editor: Informa UK Limited
DOI: 10.1080/87559129.2025.2525430

Exploring sub-species variation in food microbiomes: a roadmap to reveal hidden diversity and functional potential

Autores: Lena Flörl; Annina Meyer; Nicholas A. Bokulich
Publicado en: Applied and Environmental Microbiology, 2025, ISSN 1098-5336
Editor: American Society for Microbiology
DOI: 10.3929/ETHZ-B-000734778

The Contribution of Short-Chain Fatty Acids to Health Benefits May Depend on the Site of Absorption: A Mechanistic Study Design

Autores: Riet Rosseel; Kristin Verbeke
Publicado en: The 14th European Nutrition Conference FENS 2023, 2024, ISSN 2504-3900
Editor: MDPI AG
DOI: 10.3390/PROCEEDINGS2023091176

Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility

Autores: Celine Verdonck, Eline Lambrechts, Ines Pradal, Luc De Vuyst, Fabienne Verté, Tom Hellemans, Franky Delannoy, Dorine Duijsens, Sarah Verkempinck, Tara Grauwet, Yamina De Bondt, Christophe M. Courtin
Publicado en: Current Research in Food Science, Edición 11, 2025, ISSN 2665-9271
Editor: Elsevier BV
DOI: 10.1016/J.CRFS.2025.101208

Coculture fermentation processes in wheat sourdough simulation media with <i>Companilactobacillus crustorum</i> LMG 23699 and <i>Wickerhamomyces anomalus</i> IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production

Autores: Inés Pradal, Jasper Kaesemans, Thomas Gettemans, Víctor González-Alonso, Luc De Vuyst
Publicado en: Applied and Environmental Microbiology, Edición 91, 2025, ISSN 0099-2240
Editor: American Society for Microbiology
DOI: 10.1128/AEM.01325-25

The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health

Autores: Rodrigo Hernández-Velázquez; Lena Flörl; Anton Lavrinienko; Zuzana Sebechlebská; Liana Merk; Anna Greppi; Nicholas A. Bokulich
Publicado en: Trends in Food Science &amp; Technology, 2024, ISSN 1879-3053
Editor: Elsevier B.V.
DOI: 10.3929/ETHZ-C-000681060

Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)

Autores: Laura Alejandra Fernandez Castaneda; Jaqueline Auer; Su-lin L. Leong; William R. Newson; Volkmar Passoth; Maud Langton; Galia Zamaratskaia
Publicado en: Fermentation, 2024, ISSN 2311-5637
Editor: MDPI AG
DOI: 10.3390/FERMENTATION10080407

Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods

Autores: Jasmin Raita, Hany Ahmed, Kang Chen, Veera Houttu, Retu Haikonen, Anna Kårlund, Maaria Kortesniemi, Baoru Yang, Ville Koistinen, Kati Hanhineva
Publicado en: Nature Food, Edición 6, 2025, ISSN 2662-1355
Editor: Springer Science and Business Media LLC
DOI: 10.1038/S43016-025-01148-5

The role of fiber in modulating plant protein-induced metabolic responses

Autores: Moona Partanen, Petri Luhio, Carlos Gómez-Gallego, Marjukka Kolehmainen
Publicado en: Critical Reviews in Food Science and Nutrition, Edición 65, 2025, ISSN 1040-8398
Editor: Informa UK Limited
DOI: 10.1080/10408398.2024.2392149

Development and Testing of a Short Scale to Estimate the Importance of Economic, Social and Environmental Sustainability of Fermented Plant-Based Foods

Autores: Jean-Paul C. Garin; Federico J. A. Perez-Cueto; Inês Magalhães
Publicado en: The 14th European Nutrition Conference FENS 2023, 2024, ISSN 2504-3900
Editor: MDPI AG
DOI: 10.3390/PROCEEDINGS2023091295

Sensory and volatile compound profiles in tempeh-like products from faba bean and oats

Autores: Fernandez Castaneda, Alejandra; Leong, Su-Lin; Newson, William; Passoth, Volkmar; Langton, Maud; Zamaratskaia, Galia
Publicado en: Current Research in Food Science, Edición 10, 2025, ISSN 2665-9271
Editor: Elsevier B.V.
DOI: 10.1016/J.CRFS.2025.101029

Exploring the lack of liking for faba bean ingredients with different sensory profiles

Autores: Fabio Tuccillo, Anna-Maija Lampi, Kati Katina, Mari Sandell
Publicado en: Food Quality and Preference, Edición 118, 2024, ISSN 0950-3293
Editor: Elsevier BV
DOI: 10.1016/J.FOODQUAL.2024.105198

“Fermenting is not about the cooking”. The social practice of fermenting foods at home.

Autores: Maxence Blanchet; Federico J.A. Perez-Cueto; Maxime Michaud
Publicado en: International Journal of Gastronomy and Food Science, 2025, ISSN 1878-4518
Editor: Elsevier B.V.
DOI: 10.1016/J.IJGFS.2025.101169

The effects of whole grain cereals on tryptophan metabolism and intestinal barrier function: underlying factors of health impact

Autores: Vilma Liikonen, Carlos Gomez-Gallego, Marjukka Kolehmainen
Publicado en: Proceedings of the Nutrition Society, 2024, ISSN 1475-2719
Editor: Cambridge University Press on behalf of The Nutrition Society
DOI: 10.1017/S0029665123003671

Fasting plasma metabolites reflecting meat consumption and their associations with incident type 2 diabetes in two Swedish cohorts

Autores: Stefania Noerman; Anna Johansson; Lin Shi; Marko Lehtonen; Kati Hanhineva; Ingegerd Johansson; Carl Brunius; Rikard Landberg
Publicado en: The American Journal of Clinical Nutrition, 2024, ISSN 1938-3207
Editor: Elsevier B.V.
DOI: 10.1016/J.AJCNUT.2024.02.012

Unraveling the functional potential of microbial resources and pulse-based matrices for sourdough breadmaking

Autores: Chiara Viretto, Ali Zein Alabiden Tlais, Kashika Arora, Hana Ameur, Fabio Tuccillo, Andrea Polo, Vimac Nolla Ardèvol, Fabienne Verté, Kati Katina, Raffaella Di Cagno, Marco Gobbetti
Publicado en: Future Foods, Edición 11, 2025, ISSN 2666-8335
Editor: Elsevier BV
DOI: 10.1016/J.FUFO.2025.100643

The optimization and validation of a gas chromatography-mass spectrometry method to analyze the concentration of acetate, propionate and butyrate in human plasma or serum

Autores: Greet Vandermeulen, Riet Rosseel, Georgia Chatonidi, Lise Deroover, Eef Boets, Kristin Verbeke
Publicado en: Journal of Chromatography B, Edición 1247, 2025, ISSN 1570-0232
Editor: Elsevier BV
DOI: 10.1016/J.JCHROMB.2024.124299

Other (2)

Plant-Based Fermented Foods. European Consumer Attitudes and Preferences.

Autores: Federico J.A. Pérez-Cueto; Jean-Paul Garin; Arturo Turillazzi; Maxence Blanchet
Publicado en: 2024
Editor: HealthFerm Project
DOI: 10.5281/ZENODO.12542742

Food Fermentations State of the Art

Autores: Yamina De Bondt, Stéphane Chaillou, Christophe Chassard, Paul D. Cotter, Susana Soares, Rosa Pérez-Gregório, Christophe Courtin
Publicado en: 2023
Editor: Zenodo
DOI: 10.5281/ZENODO.10285583