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

Informazioni relative al progetto

HealthFerm

ID dell’accordo di sovvenzione: 101060247

DOI

10.3030/101060247

Data della firma CE 3 Giugno 2022

Data di avvio 1 Settembre 2022

Data di completamento 31 Agosto 2026

Finanziato da

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Costo totale

€ 11 303 944,75

Contributo UE

€ 11 303 944,75

Coordinato da

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

CORDIS fornisce collegamenti ai risultati finali pubblici e alle pubblicazioni dei progetti ORIZZONTE.

I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .

Risultati finali

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

Pubblicazioni

Peer reviewed articles (20)

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

Autori: Laura Alejandra Fernandez Castaneda, Maud Langton, Galia Zamaratskaia
Pubblicato in: Applied Food Research, Numero 5, 2025, ISSN 2772-5022
Editore: Elsevier BV
DOI: 10.1016/J.AFRES.2025.101169

Wheat Sourdough Breadmaking: A Scoping Review

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

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

Autori: Moona Partanen, Vilma Liikonen, Kati Väkeväinen, Carlos Gómez Gallego, Marjukka Kolehmainen
Pubblicato in: Food Reviews International, 2025, ISSN 8755-9129
Editore: 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

Autori: Lena Flörl; Annina Meyer; Nicholas A. Bokulich
Pubblicato in: Applied and Environmental Microbiology, 2025, ISSN 1098-5336
Editore: 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

Autori: Riet Rosseel; Kristin Verbeke
Pubblicato in: The 14th European Nutrition Conference FENS 2023, 2024, ISSN 2504-3900
Editore: MDPI AG
DOI: 10.3390/PROCEEDINGS2023091176

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

Autori: 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
Pubblicato in: Current Research in Food Science, Numero 11, 2025, ISSN 2665-9271
Editore: 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

Autori: Inés Pradal, Jasper Kaesemans, Thomas Gettemans, Víctor González-Alonso, Luc De Vuyst
Pubblicato in: Applied and Environmental Microbiology, Numero 91, 2025, ISSN 0099-2240
Editore: 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

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

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

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

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

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

Autori: Moona Partanen, Petri Luhio, Carlos Gómez-Gallego, Marjukka Kolehmainen
Pubblicato in: Critical Reviews in Food Science and Nutrition, Numero 65, 2025, ISSN 1040-8398
Editore: 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

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

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

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

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

Autori: Fabio Tuccillo, Anna-Maija Lampi, Kati Katina, Mari Sandell
Pubblicato in: Food Quality and Preference, Numero 118, 2024, ISSN 0950-3293
Editore: Elsevier BV
DOI: 10.1016/J.FOODQUAL.2024.105198

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

Autori: Maxence Blanchet; Federico J.A. Perez-Cueto; Maxime Michaud
Pubblicato in: International Journal of Gastronomy and Food Science, 2025, ISSN 1878-4518
Editore: 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

Autori: Vilma Liikonen, Carlos Gomez-Gallego, Marjukka Kolehmainen
Pubblicato in: Proceedings of the Nutrition Society, 2024, ISSN 1475-2719
Editore: 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

Autori: Stefania Noerman; Anna Johansson; Lin Shi; Marko Lehtonen; Kati Hanhineva; Ingegerd Johansson; Carl Brunius; Rikard Landberg
Pubblicato in: The American Journal of Clinical Nutrition, 2024, ISSN 1938-3207
Editore: 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

Autori: 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
Pubblicato in: Future Foods, Numero 11, 2025, ISSN 2666-8335
Editore: 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

Autori: Greet Vandermeulen, Riet Rosseel, Georgia Chatonidi, Lise Deroover, Eef Boets, Kristin Verbeke
Pubblicato in: Journal of Chromatography B, Numero 1247, 2025, ISSN 1570-0232
Editore: Elsevier BV
DOI: 10.1016/J.JCHROMB.2024.124299

Other (2)

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

Autori: Federico J.A. Pérez-Cueto; Jean-Paul Garin; Arturo Turillazzi; Maxence Blanchet
Pubblicato in: 2024
Editore: HealthFerm Project
DOI: 10.5281/ZENODO.12542742

Food Fermentations State of the Art

Autori: Yamina De Bondt, Stéphane Chaillou, Christophe Chassard, Paul D. Cotter, Susana Soares, Rosa Pérez-Gregório, Christophe Courtin
Pubblicato in: 2023
Editore: Zenodo
DOI: 10.5281/ZENODO.10285583