Integrated cascades of PROcesses for the extraction and valorisation of proteins and bioactive molecules from Legumes, Fungi and Coffee agro-industrial side streams

Informacje na temat projektu

Prolific

Identyfikator umowy o grant: 790157

DOI

10.3030/790157

Projekt został zamknięty

Data podpisania przez KE 2 Maja 2018

Data rozpoczęcia 1 Września 2018

Data zakończenia 31 Października 2022

Finansowanie w ramach

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Koszt całkowity

€ 5 362 470,45

Wkład UE

€ 4 672 382,75

Koordynowany przez

FACHHOCHSCHULE NORDWESTSCHWEIZ
Switzerland

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 (3)

Final report on performed dissemination, communication and networking activities

Final report on performed dissemination communication and networking activities

Interim report on performed dissemination, communication and networking activities
Review(s) on the technical and commercial state of the art of selected residues and foreseen final extracts

Other (1)

Website publicly available

Publikacje

Peer reviewed articles (13)

Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity

Autorzy: Prandi, B., Di Massimo, M., Tedeschi, T.; Rodríguez-Turienzo, L.; Rodríguez, O.
Opublikowane w: Food Bioprocess Technol, Numer 15, 2022, Strona(/y) 2712–2722, ISSN 1935-5130
Wydawca: Springer Pub. Co.,
DOI: 10.1007/s11947-022-02907-z

A proteolytic nanobiocatalyst with built-in disulphide reducing properties

Autorzy: Manon L. Briand, Maria Bikaki, Chasper Puorger, Philippe F.-X. Corvini, Patrick Shahgaldian
Opublikowane w: RSC Advances, Numer 11/2, 2021, Strona(/y) 810-816, ISSN 2046-2069
Wydawca: Royal Society of Chemistry
DOI: 10.1039/d0ra10013g

Utilization of coffee silverskin in the production of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) biopolymer-based thermoplastic biocomposites for food contact applications

Autorzy: Vito Gigante, Maurizia Seggiani, Patrizia Cinelli, Francesca Signori, Alice Vania, Luciano Navarini, Giuseppe Amato, Andrea Lazzeri
Opublikowane w: Composites Part A: Applied Science and Manufacturing, Numer 140, 2021, Strona(/y) 106172, ISSN 1359-835X
Wydawca: Pergamon Press Ltd.
DOI: 10.1016/j.compositesa.2020.106172

Monomers, Materials and Energy from Coffee By-Products: A Review

Autorzy: Laura Sisti, Annamaria Celli, Grazia Totaro, Patrizia Cinelli, Francesca Signori, Andrea Lazzeri, Maria Bikaki, Philippe Corvini, Maura Ferri, Annalisa Tassoni, Luciano Navarini
Opublikowane w: Sustainability, Numer 13/12, 2021, Strona(/y) 6921, ISSN 2071-1050
Wydawca: MDPI Open Access Publishing
DOI: 10.3390/su13126921

Comparative Study of Different Protein Extraction Technologies Applied on Mushrooms By-products.

Autorzy: Prandi, B., Cigognini, I.M., Faccini, A. Zurlini, C., Rodríguez O., Tedeschi, T
Opublikowane w: Food Bioprocess Technol, Numer 16, 2023, Strona(/y) 1570–1581, ISSN 1935-5130
Wydawca: Springer Pub. Co.,
DOI: 10.1007/s11947-023-03015-2

Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans

Autorzy: Monica Bergamaschi, Nicoletta Simoncini, Vincenzo Maria Spezzano, Maura Ferri, and Annalisa Tassoni
Opublikowane w: Foods, Numer 12(6), 2023, Strona(/y) 1264, ISSN 2304-8158
Wydawca: MDPI
DOI: 10.3390/foods12061264

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

Autorzy: Barbara Prandi, Chiara Zurlini, Cigognini Ilaria Maria, Sara Cutroneo, Martina Di Massimo, Marika Bondi, Andrea Brutti, Stefano Sforza, Tullia Tedeschi
Opublikowane w: Frontiers in Nutrition, Numer 8, 2021, ISSN 2296-861X
Wydawca: Frontiers Media SA
DOI: 10.3389/fnut.2021.695793

Evaluation of the activity of natural phenolic antioxidants, extracted from industrial coffee residues, on the stability of poly(1,4-butylene succinate) formulations

Autorzy: Stefano Bianchi, Paola Marchese, Micaela Vannini, Laura Sisti, Annalisa Tassoni, Maura Ferri, Norma Mallegni, Patrizia Cinelli, Annamaria Celli
Opublikowane w: Journal of Applied Polymer Science, 2023, ISSN 1097-4628
Wydawca: Wiley Periodicals LLC
DOI: 10.1002/app.53878

Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

Autorzy: Barbara Prandi, Maura Ferri, Stefania Monari, Chiara Zurlini, Ilaria Cigognini, Stefanie Verstringe, Dennis Schaller, Martha Walter, Luciano Navarini, Annalisa Tassoni, Stefano Sforza, Tullia Tedeschi
Opublikowane w: Biomolecules, Numer 11/11, 2021, Strona(/y) 1571, ISSN 2218-273X
Wydawca: MDPI
DOI: 10.3390/biom11111571

State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts

Autorzy: Annalisa Tassoni, Tullia Tedeschi, Chiara Zurlini, Ilaria Maria Cigognini, Janos-Istvan Petrusan, Óscar Rodríguez, Simona Neri, Annamaria Celli, Laura Sisti, Patrizia Cinelli, Francesca Signori, Georgios Tsatsos, Marika Bondi, Stefanie Verstringe, Geert Bruggerman, Philippe F. X. Corvini
Opublikowane w: Molecules, Numer 25/6, 2020, Strona(/y) 1383, ISSN 1420-3049
Wydawca: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/molecules25061383

Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products

Autorzy: Calcinai L, Bonomini MG, Leni G, Faccini A, Puxeddu I, Giannini D, Petrelli F, Prandi B, Sforza S, Tedeschi T.
Opublikowane w: Sci Rep., Numer 2022 Oct 7;12(1), 2022, Strona(/y) 16902., ISSN 2045-2322
Wydawca: Nature Publishing Group
DOI: 10.1038/s41598-022-21296-z

Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues

Autorzy: Sara Cutroneo, Janos-Istvan Petrusan, Reiner Stolzenberger, Chiara Zurlini, Tullia Tedeschi
Opublikowane w: Frontiers in Nutrition, Numer 11, 2024, ISSN 2296-861X
Wydawca: Frontiers Media SA
DOI: 10.3389/fnut.2024.1351443

Partially shielded enzymes capable of processing large protein substrates

Autorzy: Manon L. Briand, Remy Gebleux, Federica Richina, M. Rita Correro, Yasmin Grether, Yves Dudal, Sophie Braga-Lagache, Manfred Heller, Roger R. Beerli, Ulf Grawunder, Philippe F.-X. Corvini, Patrick Shahgaldian
Opublikowane w: Chemical Communications, Numer 56/38, 2020, Strona(/y) 5170-5173, ISSN 1359-7345
Wydawca: Royal Society of Chemistry
DOI: 10.1039/d0cc01150a