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

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

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Compilation of published peer reviewed manuscripts in international scientific journals

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Pubblicazioni

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

Autori: Adiguna Bahari, Katlijn Moelants, Joel Wallecan, Gino Mangiante, Jacques Mazoyer, Marc Hendrickx, Tara Grauwet
Pubblicato in: Algal Research, Numero 58, 2021, Pagina/e 102371, ISSN 2211-9264
Editore: 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

Autori: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Pubblicato in: Journal of Food Engineering, Numero 294, 2021, Pagina/e 110402, ISSN 0260-8774
Editore: 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

Autori: Andrea Pallares Pallares, Shannon Gwala, Katharina Pälchen, Dorine Duijsens, Marc Hendrickx, Tara Grauwet
Pubblicato in: Comprehensive Reviews in Food Science and Food Safety, Numero 20/2, 2021, Pagina/e 1524-1553, ISSN 1541-4337
Editore: International Life Sciences Institute
DOI: 10.1111/1541-4337.12692

Acidification of strawberry puree affects color and volatile characteristics during storage

Autori: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc E. Hendrickx, and Ann M. Van Loey
Pubblicato in: ACS Journal of Food Science & Technology, Numero 1(10), 2021, Pagina/e 1897-1908, ISSN 2692-1944
Editore: ACS
DOI: 10.1021/acsfoodscitech.1c00241

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

Autori: Laura E.C. Noordraven, Tom Bernaerts, Lore Mommens, Marc E. Hendrickx, Ann M. Van Loey
Pubblicato in: LWT, Numero 146, 2021, Pagina/e 111409, ISSN 0023-6438
Editore: 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

Autori: Shannon Gwala, Andrea Pallares Pallares, Katharina Pälchen, Marc Hendrickx, Tara Grauwet
Pubblicato in: Food Research International, Numero 137, 2020, Pagina/e 109512, ISSN 0963-9969
Editore: Elsevier BV
DOI: 10.1016/j.foodres.2020.109512

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

Autori: Sharmaine Atencio, Tom Bernaerts, Danyang Liu, Kai Reineke, Marc Hendrickx, Ann Van Loey
Pubblicato in: Innovative Food Science & Emerging Technologies, Numero 69, 2021, Pagina/e 102669, ISSN 1466-8564
Editore: 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

Autori: Shruti Aravindakshan, Clare Kyomugasho, Henry Tafiire, Ann Van Loey, Tara Grauwet, Marc E. Hendrickx
Pubblicato in: Journal of Food Engineering, Numero 110781, 2021, ISSN 0260-8774
Editore: 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

Autori: Siddharth Sharan, Gabriela Zanghelini, Jens Zotzel, Daniel Bonerz, Julian Aschoff, Anne Saint‐Eve, Marie‐Noëlle Maillard
Pubblicato in: Comprehensive Reviews in Food Science and Food Safety, Numero 20/1, 2021, Pagina/e 401-428, ISSN 1541-4337
Editore: 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

Autori: Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, Marc E. Hendrickx
Pubblicato in: Foods, Numero 10/7, 2021, Pagina/e 1665, ISSN 2304-8158
Editore: MPDI
DOI: 10.3390/foods10071665

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

Autori: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Peter Goos, Marc Hendrickx, Ann Van Loey
Pubblicato in: LWT, Numero 145, 2021, Pagina/e 111270, ISSN 0023-6438
Editore: Academic Press
DOI: 10.1016/j.lwt.2021.111270

The physicochemical stability of oat-based drinks

Autori: Tiffany Patra, Claudia Axel, Åsmund Rinnan, Karsten Olsen
Pubblicato in: Journal of cereal science, Numero 104, 2022, Pagina/e 103422, ISSN 0733-5210
Editore: Academic Press
DOI: 10.1016/j.jcs.2022.103422

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

Autori: Ilona Faber, Katharina Henn, Margarita Brugarolas, Federico JA Perez‐Cueto
Pubblicato in: Journal of the Science of Food and Agriculture, 2021, ISSN 0022-5142
Editore: 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

Autori: Katharina Pälchen, Ben Van den Wouwer, Dorine Duijsens, Marc E. Hendrickx, Ann Van Loey and Tara Grauwet
Pubblicato in: Foods, Numero 11(2), 2022, Pagina/e 206, ISSN 2304-8158
Editore: 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

Autori: Adiguna Bahari, Katlijn Moelants, Marie Kloeck, Joel Wallecan, Gino Mangiante, Jacques Mazoyer, Marc Hendrickx and Tara Grauwet
Pubblicato in: Foods, Numero 10(12), 2021, Pagina/e 2928, ISSN 2304-8158
Editore: 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

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

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

Autori: Tiffany Patra, Åsmund Rinnan, Karsten Olsen
Pubblicato in: Food Hydrocolloids, Numero 118, 2021, Pagina/e 106770, ISSN 0268-005X
Editore: 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

Autori: Clare Kyomugasho, Paul G. Kamau, Shruti Aravindakshan, Marc E. Hendrickx
Pubblicato in: Food Research International, Numero 140, 2021, Pagina/e 109794, ISSN 0963-9969
Editore: 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.)

Autori: Laura E. C. Noordraven, Carolien Buvé, Chao Chen, Marc E. Hendrickx, Ann M. Van Loey
Pubblicato in: ACS Food Science & Technology, Numero 1/6, 2021, Pagina/e 1095-1108, ISSN 2692-1944
Editore: ACS Publications
DOI: 10.1021/acsfoodscitech.1c00108

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

Autori: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Pubblicato in: LWT, Numero 150, 2021, Pagina/e 112007, ISSN 0023-6438
Editore: Academic Press
DOI: 10.1016/j.lwt.2021.112007

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