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

Informacje na temat projektu

FOODENGINE

Identyfikator umowy o grant: 765415

DOI

10.3030/765415

Projekt został zamknięty

Data podpisania przez KE 3 Sierpnia 2017

Data rozpoczęcia 1 Stycznia 2018

Data zakończenia 31 Grudnia 2021

Finansowanie w ramach

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Koszt całkowity

€ 3 437 311,68

Wkład UE

€ 3 437 311,68

Koordynowany przez

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

CORDIS oferuje możliwość skorzystania z odnośników do publicznie dostępnych publikacji i rezultatów projektów realizowanych w ramach programów ramowych HORYZONT.

Odnośniki do rezultatów i publikacji związanych z poszczególnymi projektami 7PR, a także odnośniki do niektórych konkretnych kategorii wyników, takich jak zbiory danych i oprogramowanie, są dynamicznie pobierane z systemu OpenAIRE .

Rezultaty

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

Publikacje

Peer reviewed articles (20)

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

Autorzy: Adiguna Bahari, Katlijn Moelants, Joel Wallecan, Gino Mangiante, Jacques Mazoyer, Marc Hendrickx, Tara Grauwet
Opublikowane w: Algal Research, Numer 58, 2021, Strona(/y) 102371, ISSN 2211-9264
Wydawca: 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

Autorzy: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Opublikowane w: Journal of Food Engineering, Numer 294, 2021, Strona(/y) 110402, ISSN 0260-8774
Wydawca: 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

Autorzy: Andrea Pallares Pallares, Shannon Gwala, Katharina Pälchen, Dorine Duijsens, Marc Hendrickx, Tara Grauwet
Opublikowane w: Comprehensive Reviews in Food Science and Food Safety, Numer 20/2, 2021, Strona(/y) 1524-1553, ISSN 1541-4337
Wydawca: International Life Sciences Institute
DOI: 10.1111/1541-4337.12692

Acidification of strawberry puree affects color and volatile characteristics during storage

Autorzy: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc E. Hendrickx, and Ann M. Van Loey
Opublikowane w: ACS Journal of Food Science & Technology, Numer 1(10), 2021, Strona(/y) 1897-1908, ISSN 2692-1944
Wydawca: ACS
DOI: 10.1021/acsfoodscitech.1c00241

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

Autorzy: Laura E.C. Noordraven, Tom Bernaerts, Lore Mommens, Marc E. Hendrickx, Ann M. Van Loey
Opublikowane w: LWT, Numer 146, 2021, Strona(/y) 111409, ISSN 0023-6438
Wydawca: 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

Autorzy: Shannon Gwala, Andrea Pallares Pallares, Katharina Pälchen, Marc Hendrickx, Tara Grauwet
Opublikowane w: Food Research International, Numer 137, 2020, Strona(/y) 109512, ISSN 0963-9969
Wydawca: Elsevier BV
DOI: 10.1016/j.foodres.2020.109512

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

Autorzy: Sharmaine Atencio, Tom Bernaerts, Danyang Liu, Kai Reineke, Marc Hendrickx, Ann Van Loey
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 69, 2021, Strona(/y) 102669, ISSN 1466-8564
Wydawca: 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

Autorzy: Shruti Aravindakshan, Clare Kyomugasho, Henry Tafiire, Ann Van Loey, Tara Grauwet, Marc E. Hendrickx
Opublikowane w: Journal of Food Engineering, Numer 110781, 2021, ISSN 0260-8774
Wydawca: 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

Autorzy: Siddharth Sharan, Gabriela Zanghelini, Jens Zotzel, Daniel Bonerz, Julian Aschoff, Anne Saint‐Eve, Marie‐Noëlle Maillard
Opublikowane w: Comprehensive Reviews in Food Science and Food Safety, Numer 20/1, 2021, Strona(/y) 401-428, ISSN 1541-4337
Wydawca: 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

Autorzy: Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, Marc E. Hendrickx
Opublikowane w: Foods, Numer 10/7, 2021, Strona(/y) 1665, ISSN 2304-8158
Wydawca: MPDI
DOI: 10.3390/foods10071665

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

Autorzy: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Peter Goos, Marc Hendrickx, Ann Van Loey
Opublikowane w: LWT, Numer 145, 2021, Strona(/y) 111270, ISSN 0023-6438
Wydawca: Academic Press
DOI: 10.1016/j.lwt.2021.111270

The physicochemical stability of oat-based drinks

Autorzy: Tiffany Patra, Claudia Axel, Åsmund Rinnan, Karsten Olsen
Opublikowane w: Journal of cereal science, Numer 104, 2022, Strona(/y) 103422, ISSN 0733-5210
Wydawca: Academic Press
DOI: 10.1016/j.jcs.2022.103422

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

Autorzy: Ilona Faber, Katharina Henn, Margarita Brugarolas, Federico JA Perez‐Cueto
Opublikowane w: Journal of the Science of Food and Agriculture, 2021, ISSN 0022-5142
Wydawca: 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

Autorzy: Katharina Pälchen, Ben Van den Wouwer, Dorine Duijsens, Marc E. Hendrickx, Ann Van Loey and Tara Grauwet
Opublikowane w: Foods, Numer 11(2), 2022, Strona(/y) 206, ISSN 2304-8158
Wydawca: 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

Autorzy: Adiguna Bahari, Katlijn Moelants, Marie Kloeck, Joel Wallecan, Gino Mangiante, Jacques Mazoyer, Marc Hendrickx and Tara Grauwet
Opublikowane w: Foods, Numer 10(12), 2021, Strona(/y) 2928, ISSN 2304-8158
Wydawca: 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

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

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

Autorzy: Tiffany Patra, Åsmund Rinnan, Karsten Olsen
Opublikowane w: Food Hydrocolloids, Numer 118, 2021, Strona(/y) 106770, ISSN 0268-005X
Wydawca: 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

Autorzy: Clare Kyomugasho, Paul G. Kamau, Shruti Aravindakshan, Marc E. Hendrickx
Opublikowane w: Food Research International, Numer 140, 2021, Strona(/y) 109794, ISSN 0963-9969
Wydawca: 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.)

Autorzy: Laura E. C. Noordraven, Carolien Buvé, Chao Chen, Marc E. Hendrickx, Ann M. Van Loey
Opublikowane w: ACS Food Science & Technology, Numer 1/6, 2021, Strona(/y) 1095-1108, ISSN 2692-1944
Wydawca: ACS Publications
DOI: 10.1021/acsfoodscitech.1c00108

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

Autorzy: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Opublikowane w: LWT, Numer 150, 2021, Strona(/y) 112007, ISSN 0023-6438
Wydawca: Academic Press
DOI: 10.1016/j.lwt.2021.112007