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

Información del proyecto

FOODENGINE

Identificador del acuerdo de subvención: 765415

DOI

10.3030/765415

Proyecto cerrado

Fecha de la firma de la CE 3 Agosto 2017

Fecha de inicio 1 Enero 2018

Fecha de finalización 31 Diciembre 2021

Financiado con arreglo a

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Coste total

€ 3 437 311,68

Aportación de la UE

€ 3 437 311,68

Coordinado por

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

CORDIS proporciona enlaces a los documentos públicos y las publicaciones de los proyectos de los programas marco HORIZONTE.

Los enlaces a los documentos y las publicaciones de los proyectos del Séptimo Programa Marco, así como los enlaces a algunos tipos de resultados específicos, como conjuntos de datos y «software», se obtienen dinámicamente de OpenAIRE .

Resultado final

Documents, reports (2)

Publication in professional/popular food magazine

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

Final Conference

Proceedings of final conference available

Other (2)

Contributions to international conferences

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

Peer review publications

Compilation of published peer reviewed manuscripts in international scientific journals

Websites, patent fillings, videos etc. (1)

FOODENGINE website (external)

External part od FOODENGINE website online and fully operational

Publicaciones

Peer reviewed articles (20)

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

Autores: Adiguna Bahari, Katlijn Moelants, Joel Wallecan, Gino Mangiante, Jacques Mazoyer, Marc Hendrickx, Tara Grauwet
Publicado en: Algal Research, Edición 58, 2021, Página(s) 102371, ISSN 2211-9264
Editor: Elsevier BV
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

Autores: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Publicado en: Journal of Food Engineering, Edición 294, 2021, Página(s) 110402, ISSN 0260-8774
Editor: Elsevier BV
DOI: 10.1016/j.jfoodeng.2020.110402

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

Autores: Andrea Pallares Pallares, Shannon Gwala, Katharina Pälchen, Dorine Duijsens, Marc Hendrickx, Tara Grauwet
Publicado en: Comprehensive Reviews in Food Science and Food Safety, Edición 20/2, 2021, Página(s) 1524-1553, ISSN 1541-4337
Editor: International Life Sciences Institute
DOI: 10.1111/1541-4337.12692

Acidification of strawberry puree affects color and volatile characteristics during storage

Autores: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc E. Hendrickx, and Ann M. Van Loey
Publicado en: ACS Journal of Food Science & Technology, Edición 1(10), 2021, Página(s) 1897-1908, ISSN 2692-1944
Editor: ACS
DOI: 10.1021/acsfoodscitech.1c00241

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

Autores: Laura E.C. Noordraven, Tom Bernaerts, Lore Mommens, Marc E. Hendrickx, Ann M. Van Loey
Publicado en: LWT, Edición 146, 2021, Página(s) 111409, ISSN 0023-6438
Editor: Academic Press
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

Autores: Shannon Gwala, Andrea Pallares Pallares, Katharina Pälchen, Marc Hendrickx, Tara Grauwet
Publicado en: Food Research International, Edición 137, 2020, Página(s) 109512, ISSN 0963-9969
Editor: Elsevier BV
DOI: 10.1016/j.foodres.2020.109512

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

Autores: Sharmaine Atencio, Tom Bernaerts, Danyang Liu, Kai Reineke, Marc Hendrickx, Ann Van Loey
Publicado en: Innovative Food Science & Emerging Technologies, Edición 69, 2021, Página(s) 102669, ISSN 1466-8564
Editor: Elsevier BV
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

Autores: Shruti Aravindakshan, Clare Kyomugasho, Henry Tafiire, Ann Van Loey, Tara Grauwet, Marc E. Hendrickx
Publicado en: Journal of Food Engineering, Edición 110781, 2021, ISSN 0260-8774
Editor: Elsevier BV
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

Autores: Siddharth Sharan, Gabriela Zanghelini, Jens Zotzel, Daniel Bonerz, Julian Aschoff, Anne Saint‐Eve, Marie‐Noëlle Maillard
Publicado en: Comprehensive Reviews in Food Science and Food Safety, Edición 20/1, 2021, Página(s) 401-428, ISSN 1541-4337
Editor: International Life Sciences Institute
DOI: 10.1111/1541-4337.12687

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

Autores: Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, Marc E. Hendrickx
Publicado en: Foods, Edición 10/7, 2021, Página(s) 1665, ISSN 2304-8158
Editor: MPDI
DOI: 10.3390/foods10071665

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

Autores: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Peter Goos, Marc Hendrickx, Ann Van Loey
Publicado en: LWT, Edición 145, 2021, Página(s) 111270, ISSN 0023-6438
Editor: Academic Press
DOI: 10.1016/j.lwt.2021.111270

The physicochemical stability of oat-based drinks

Autores: Tiffany Patra, Claudia Axel, Åsmund Rinnan, Karsten Olsen
Publicado en: Journal of cereal science, Edición 104, 2022, Página(s) 103422, ISSN 0733-5210
Editor: Academic Press
DOI: 10.1016/j.jcs.2022.103422

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

Autores: Ilona Faber, Katharina Henn, Margarita Brugarolas, Federico JA Perez‐Cueto
Publicado en: Journal of the Science of Food and Agriculture, 2021, ISSN 0022-5142
Editor: John Wiley & Sons Inc.
DOI: 10.1002/jsfa.11178

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

Autores: Katharina Pälchen, Ben Van den Wouwer, Dorine Duijsens, Marc E. Hendrickx, Ann Van Loey and Tara Grauwet
Publicado en: Foods, Edición 11(2), 2022, Página(s) 206, ISSN 2304-8158
Editor: MDPI
DOI: 10.3390/foods11020206

Mechanical Disintegration and Particle Size Sieving of Chondrus crispus (Irish Moss) Gametophytes and Their Effect on Carrageenan and Phycoerythrin Extraction

Autores: Adiguna Bahari, Katlijn Moelants, Marie Kloeck, Joel Wallecan, Gino Mangiante, Jacques Mazoyer, Marc Hendrickx and Tara Grauwet
Publicado en: Foods, Edición 10(12), 2021, Página(s) 2928, ISSN 2304-8158
Editor: MDPI
DOI: 10.3390/foods10122928

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

Autores: Katharina Pälchen, Daphne Michels, Dorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Publicado en: Food & Function, 2021, ISSN 2042-650X
Editor: Royal Society of Chemistry
DOI: 10.1039/d1fo01123e

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

Autores: Tiffany Patra, Åsmund Rinnan, Karsten Olsen
Publicado en: Food Hydrocolloids, Edición 118, 2021, Página(s) 106770, ISSN 0268-005X
Editor: Elsevier BV
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

Autores: Clare Kyomugasho, Paul G. Kamau, Shruti Aravindakshan, Marc E. Hendrickx
Publicado en: Food Research International, Edición 140, 2021, Página(s) 109794, ISSN 0963-9969
Editor: Elsevier BV
DOI: 10.1016/j.foodres.2020.109794

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

Autores: Laura E. C. Noordraven, Carolien Buvé, Chao Chen, Marc E. Hendrickx, Ann M. Van Loey
Publicado en: ACS Food Science & Technology, Edición 1/6, 2021, Página(s) 1095-1108, ISSN 2692-1944
Editor: ACS Publications
DOI: 10.1021/acsfoodscitech.1c00108

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

Autores: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Publicado en: LWT, Edición 150, 2021, Página(s) 112007, ISSN 0023-6438
Editor: Academic Press
DOI: 10.1016/j.lwt.2021.112007