Skip to main content

Enginomics in food quality design: the case of shelf-stable fruit-, vegetable- and legume-based foods

Deliverables

Publication in professional/popular food magazine

Compilation of contributions of FOODENGINE fellows to professional/popular food magazines

Contributions to international conferences

Compilation of abstracts of active contributions of FOODENGINE fellows to (international) conferences

FOODENGINE website (external)

External part od FOODENGINE website online and fully operational

Searching for OpenAIRE data...

Publications

Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus

Author(s): Adiguna Bahari, Katlijn Moelants, Joel Wallecan, Gino Mangiante, Jacques Mazoyer, Marc Hendrickx, Tara Grauwet
Published in: Algal Research, Issue 58, 2021, Page(s) 102371, ISSN 2211-9264
DOI: 10.1016/j.algal.2021.102371

Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited

Author(s): Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Published in: Journal of Food Engineering, Issue 294, 2021, Page(s) 110402, ISSN 0260-8774
DOI: 10.1016/j.jfoodeng.2020.110402

Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook

Author(s): Andrea Pallares Pallares, Shannon Gwala, Katharina Pälchen, Dorine Duijsens, Marc Hendrickx, Tara Grauwet
Published in: Comprehensive Reviews in Food Science and Food Safety, Issue 20/2, 2021, Page(s) 1524-1553, ISSN 1541-4337
DOI: 10.1111/1541-4337.12692

Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems

Author(s): Laura E.C. Noordraven, Tom Bernaerts, Lore Mommens, Marc E. Hendrickx, Ann M. Van Loey
Published in: LWT, Issue 146, 2021, Page(s) 111409, ISSN 0023-6438
DOI: 10.1016/j.lwt.2021.111409

In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting

Author(s): Shannon Gwala, Andrea Pallares Pallares, Katharina Pälchen, Marc Hendrickx, Tara Grauwet
Published in: Food Research International, Issue 137, 2020, Page(s) 109512, ISSN 0963-9969
DOI: 10.1016/j.foodres.2020.109512

Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient

Author(s): Sharmaine Atencio, Tom Bernaerts, Danyang Liu, Kai Reineke, Marc Hendrickx, Ann Van Loey
Published in: Innovative Food Science & Emerging Technologies, Issue 69, 2021, Page(s) 102669, ISSN 1466-8564
DOI: 10.1016/j.ifset.2021.102669

The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development

Author(s): Shruti Aravindakshan, Clare Kyomugasho, Henry Tafiire, Ann Van Loey, Tara Grauwet, Marc E. Hendrickx
Published in: Journal of Food Engineering, Issue 110781, 2021, ISSN 0260-8774
DOI: 10.1016/j.jfoodeng.2021.110781

Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Author(s): Siddharth Sharan, Gabriela Zanghelini, Jens Zotzel, Daniel Bonerz, Julian Aschoff, Anne Saint‐Eve, Marie‐Noëlle Maillard
Published in: Comprehensive Reviews in Food Science and Food Safety, Issue 20/1, 2021, Page(s) 401-428, ISSN 1541-4337
DOI: 10.1111/1541-4337.12687

The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans

Author(s): Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, Marc E. Hendrickx
Published in: Foods, Issue 10/7, 2021, Page(s) 1665, ISSN 2304-8158
DOI: 10.3390/foods10071665

The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars

Author(s): Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Peter Goos, Marc Hendrickx, Ann Van Loey
Published in: LWT, Issue 145, 2021, Page(s) 111270, ISSN 0023-6438
DOI: 10.1016/j.lwt.2021.111270

Relevant characteristics of food products based on alternative proteins according to European consumers

Author(s): Ilona Faber, Katharina Henn, Margarita Brugarolas, Federico JA Perez‐Cueto
Published in: Journal of the Science of Food and Agriculture, 2021, ISSN 0022-5142
DOI: 10.1002/jsfa.11178

In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches

Author(s): Katharina Pälchen, Daphne Michels, Dorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Published in: Food & Function, 2021, ISSN 2042-650X
DOI: 10.1039/d1fo01123e

The physical stability of plant-based drinks and the analysis methods thereof

Author(s): Tiffany Patra, Åsmund Rinnan, Karsten Olsen
Published in: Food Hydrocolloids, Issue 118, 2021, Page(s) 106770, ISSN 0268-005X
DOI: 10.1016/j.foodhyd.2021.106770

Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams

Author(s): Clare Kyomugasho, Paul G. Kamau, Shruti Aravindakshan, Marc E. Hendrickx
Published in: Food Research International, Issue 140, 2021, Page(s) 109794, ISSN 0963-9969
DOI: 10.1016/j.foodres.2020.109794

Impact of Processing and Storage Conditions on the Volatile Profile of Whole Chickpeas ( Cicer arietinum L.)

Author(s): Laura E. C. Noordraven, Carolien Buvé, Chao Chen, Marc E. Hendrickx, Ann M. Van Loey
Published in: ACS Food Science & Technology, Issue 1/6, 2021, Page(s) 1095-1108, ISSN 2692-1944
DOI: 10.1021/acsfoodscitech.1c00108

Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree

Author(s): Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Published in: LWT, Issue 150, 2021, Page(s) 112007, ISSN 0023-6438
DOI: 10.1016/j.lwt.2021.112007