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

Informations projet

HealthFerm

N° de convention de subvention: 101060247

DOI

10.3030/101060247

Date de signature de la CE 3 Juin 2022

Date de début 1 Septembre 2022

Date de fin 31 Août 2026

Financé au titre de

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Coût total

€ 11 303 944,75

Contribution de l’UE

€ 11 303 944,75

Coordonné par

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

CORDIS fournit des liens vers les livrables publics et les publications des projets HORIZON.

Les liens vers les livrables et les publications des projets du 7e PC, ainsi que les liens vers certains types de résultats spécifiques tels que les jeux de données et les logiciels, sont récupérés dynamiquement sur OpenAIRE .

Livrables

Documents, reports (2)

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

This deliverable contains 2 practice abstracts.

Websites, patent fillings, videos etc. (2)

Audio-visual material
Public project website

Publications

Peer reviewed articles (21)

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

Auteurs: Laura Alejandra Fernandez Castaneda, Maud Langton, Galia Zamaratskaia
Publié dans: Applied Food Research, Numéro 5, 2025, ISSN 2772-5022
Éditeur: Elsevier BV
DOI: 10.1016/J.AFRES.2025.101169

Wheat Sourdough Breadmaking: A Scoping Review

Auteurs: De Bondt, Yamina; Verdonck, Celine; Brandt, Markus J.; De Vuyst, Luc; Gänzle, Michael G.; Gobbetti, Marco; Zannini, Emanuele; Courtin, Christophe M.
Publié dans: Annual Review of Food Science and Technology, 2024, ISSN 1941-1421
Éditeur: 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

Auteurs: Blontrock, Ewoud; Lambrechts, Eline; Janssen, Frederik; De Bondt, Yamina; Vanhove, Sarah; Lemoine, Jolien; Courtin, Christophe M.; Wouters, Arno G.B.
Publié dans: Food Chemistry: X, 2025, ISSN 2590-1575
Éditeur: 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

Auteurs: Moona Partanen, Vilma Liikonen, Kati Väkeväinen, Carlos Gómez Gallego, Marjukka Kolehmainen
Publié dans: Food Reviews International, 2025, ISSN 8755-9129
Éditeur: Informa UK Limited
DOI: 10.1080/87559129.2025.2525430

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

Auteurs: 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
Publié dans: Future Foods, 2025, ISSN 2666-8335
Éditeur: Elsevier B.V
DOI: 10.1016/J.FUFO.2025.100643

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

Auteurs: Lena Flörl; Annina Meyer; Nicholas A. Bokulich
Publié dans: Applied and Environmental Microbiology, 2025, ISSN 1098-5336
Éditeur: 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

Auteurs: Riet Rosseel; Kristin Verbeke
Publié dans: The 14th European Nutrition Conference FENS 2023, 2024, ISSN 2504-3900
Éditeur: MDPI AG
DOI: 10.3390/PROCEEDINGS2023091176

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

Auteurs: 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
Publié dans: Current Research in Food Science, Numéro 11, 2025, ISSN 2665-9271
Éditeur: 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

Auteurs: Inés Pradal, Jasper Kaesemans, Thomas Gettemans, Víctor González-Alonso, Luc De Vuyst
Publié dans: Applied and Environmental Microbiology, Numéro 91, 2025, ISSN 0099-2240
Éditeur: 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

Auteurs: Rodrigo Hernández-Velázquez; Lena Flörl; Anton Lavrinienko; Zuzana Sebechlebská; Liana Merk; Anna Greppi; Nicholas A. Bokulich
Publié dans: Trends in Food Science &amp; Technology, 2024, ISSN 1879-3053
Éditeur: 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.)

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

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

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

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

Auteurs: Moona Partanen, Petri Luhio, Carlos Gómez-Gallego, Marjukka Kolehmainen
Publié dans: Critical Reviews in Food Science and Nutrition, Numéro 65, 2025, ISSN 1040-8398
Éditeur: 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

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

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

Auteurs: Fernandez Castaneda, Alejandra; Leong, Su-Lin; Newson, William; Passoth, Volkmar; Langton, Maud; Zamaratskaia, Galia
Publié dans: Current Research in Food Science, Numéro 10, 2025, ISSN 2665-9271
Éditeur: Elsevier B.V.
DOI: 10.1016/J.CRFS.2025.101029

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

Auteurs: Fabio Tuccillo, Anna-Maija Lampi, Kati Katina, Mari Sandell
Publié dans: Food Quality and Preference, Numéro 118, 2024, ISSN 0950-3293
Éditeur: Elsevier BV
DOI: 10.1016/J.FOODQUAL.2024.105198

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

Auteurs: Maxence Blanchet; Federico J.A. Perez-Cueto; Maxime Michaud
Publié dans: International Journal of Gastronomy and Food Science, 2025, ISSN 1878-4518
Éditeur: 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

Auteurs: Vilma Liikonen, Carlos Gomez-Gallego, Marjukka Kolehmainen
Publié dans: Proceedings of the Nutrition Society, 2024, ISSN 1475-2719
Éditeur: 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

Auteurs: Stefania Noerman; Anna Johansson; Lin Shi; Marko Lehtonen; Kati Hanhineva; Ingegerd Johansson; Carl Brunius; Rikard Landberg
Publié dans: The American Journal of Clinical Nutrition, 2024, ISSN 1938-3207
Éditeur: 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

Auteurs: 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
Publié dans: Future Foods, Numéro 11, 2025, ISSN 2666-8335
Éditeur: 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

Auteurs: Greet Vandermeulen, Riet Rosseel, Georgia Chatonidi, Lise Deroover, Eef Boets, Kristin Verbeke
Publié dans: Journal of Chromatography B, Numéro 1247, 2025, ISSN 1570-0232
Éditeur: Elsevier BV
DOI: 10.1016/J.JCHROMB.2024.124299

Other (1)

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

Auteurs: Federico J.A. Pérez-Cueto; Jean-Paul Garin; Arturo Turillazzi; Maxence Blanchet
Publié dans: 2024
Éditeur: HealthFerm Project
DOI: 10.5281/ZENODO.12542742