Revalorisation of vegetable processing industry remnants into high-value functional proteins and other food ingredients

Project Information

GreenProtein

Grant agreement ID: 720728

DOI 10.3030/720728

Project closed

EC signature date 25 July 2016

Start date 1 September 2016

End date 31 May 2021

Funded under

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Total cost € 5 572 234,38

EU contribution € 4 227 361,37

Coordinated by

KONINKLIJKE COOPERATIE COSUN UA
Netherlands

Publications

Peer reviewed articles (2)

RUBISCO PROTEIN PRODUCTION – LCA APPROACH

Author(s): Dubravka Skunca, Hedi Romdhana, Rob Brouwers
Published in: MEST Journal, Issue 9/1, 2021, Page(s) 175-183, ISSN 2334-7171
Publisher: MESTE
DOI: 10.12709/mest.09.09.01.20

Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation

Author(s): Maude Ducrocq, Adeline Boire, Marc Anton, Valérie Micard, Marie-Hélène Morel
Published in: Food Hydrocolloids, Issue 109, 2020, Page(s) 106101, ISSN 0268-005X
Publisher: Elsevier BV
DOI: 10.1016/j.foodhyd.2020.106101