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

Informazioni relative al progetto

FOODENGINE

ID dell’accordo di sovvenzione: 765415

DOI

10.3030/765415

Progetto chiuso

Data della firma CE 3 Agosto 2017

Data di avvio 1 Gennaio 2018

Data di completamento 31 Dicembre 2021

Finanziato da

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Costo totale

€ 3 437 311,68

Contributo UE

€ 3 437 311,68

Coordinato da

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

CORDIS fornisce collegamenti ai risultati finali pubblici e alle pubblicazioni dei progetti ORIZZONTE.

I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .

Risultati finali

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

Pubblicazioni

Peer reviewed articles (20)

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