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

Informacje na temat projektu

HealthFerm

Identyfikator umowy o grant: 101060247

DOI

10.3030/101060247

Data podpisania przez KE 3 Czerwca 2022

Data rozpoczęcia 1 Września 2022

Data zakończenia 31 Sierpnia 2026

Finansowanie w ramach

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Koszt całkowity

€ 11 303 944,75

Wkład UE

€ 11 303 944,75

Koordynowany przez

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

CORDIS oferuje możliwość skorzystania z odnośników do publicznie dostępnych publikacji i rezultatów projektów realizowanych w ramach programów ramowych HORYZONT.

Odnośniki do rezultatów i publikacji związanych z poszczególnymi projektami 7PR, a także odnośniki do niektórych konkretnych kategorii wyników, takich jak zbiory danych i oprogramowanie, są dynamicznie pobierane z systemu OpenAIRE .

Rezultaty

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

Publikacje

Peer reviewed articles (21)

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

Autorzy: Laura Alejandra Fernandez Castaneda, Maud Langton, Galia Zamaratskaia
Opublikowane w: Applied Food Research, Numer 5, 2025, ISSN 2772-5022
Wydawca: Elsevier BV
DOI: 10.1016/J.AFRES.2025.101169

Wheat Sourdough Breadmaking: A Scoping Review

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

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

Autorzy: Moona Partanen, Vilma Liikonen, Kati Väkeväinen, Carlos Gómez Gallego, Marjukka Kolehmainen
Opublikowane w: Food Reviews International, 2025, ISSN 8755-9129
Wydawca: Informa UK Limited
DOI: 10.1080/87559129.2025.2525430

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

Autorzy: 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
Opublikowane w: Future Foods, 2025, ISSN 2666-8335
Wydawca: 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

Autorzy: Lena Flörl; Annina Meyer; Nicholas A. Bokulich
Opublikowane w: Applied and Environmental Microbiology, 2025, ISSN 1098-5336
Wydawca: 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

Autorzy: Riet Rosseel; Kristin Verbeke
Opublikowane w: The 14th European Nutrition Conference FENS 2023, 2024, ISSN 2504-3900
Wydawca: MDPI AG
DOI: 10.3390/PROCEEDINGS2023091176

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

Autorzy: 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
Opublikowane w: Current Research in Food Science, Numer 11, 2025, ISSN 2665-9271
Wydawca: 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

Autorzy: Inés Pradal, Jasper Kaesemans, Thomas Gettemans, Víctor González-Alonso, Luc De Vuyst
Opublikowane w: Applied and Environmental Microbiology, Numer 91, 2025, ISSN 0099-2240
Wydawca: 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

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

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

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

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

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

Autorzy: Moona Partanen, Petri Luhio, Carlos Gómez-Gallego, Marjukka Kolehmainen
Opublikowane w: Critical Reviews in Food Science and Nutrition, Numer 65, 2025, ISSN 1040-8398
Wydawca: 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

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

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

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

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

Autorzy: Fabio Tuccillo, Anna-Maija Lampi, Kati Katina, Mari Sandell
Opublikowane w: Food Quality and Preference, Numer 118, 2024, ISSN 0950-3293
Wydawca: Elsevier BV
DOI: 10.1016/J.FOODQUAL.2024.105198

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

Autorzy: Maxence Blanchet; Federico J.A. Perez-Cueto; Maxime Michaud
Opublikowane w: International Journal of Gastronomy and Food Science, 2025, ISSN 1878-4518
Wydawca: 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

Autorzy: Vilma Liikonen, Carlos Gomez-Gallego, Marjukka Kolehmainen
Opublikowane w: Proceedings of the Nutrition Society, 2024, ISSN 1475-2719
Wydawca: 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

Autorzy: Stefania Noerman; Anna Johansson; Lin Shi; Marko Lehtonen; Kati Hanhineva; Ingegerd Johansson; Carl Brunius; Rikard Landberg
Opublikowane w: The American Journal of Clinical Nutrition, 2024, ISSN 1938-3207
Wydawca: 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

Autorzy: 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
Opublikowane w: Future Foods, Numer 11, 2025, ISSN 2666-8335
Wydawca: 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

Autorzy: Greet Vandermeulen, Riet Rosseel, Georgia Chatonidi, Lise Deroover, Eef Boets, Kristin Verbeke
Opublikowane w: Journal of Chromatography B, Numer 1247, 2025, ISSN 1570-0232
Wydawca: Elsevier BV
DOI: 10.1016/J.JCHROMB.2024.124299

Other (1)

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

Autorzy: Federico J.A. Pérez-Cueto; Jean-Paul Garin; Arturo Turillazzi; Maxence Blanchet
Opublikowane w: 2024
Wydawca: HealthFerm Project
DOI: 10.5281/ZENODO.12542742