Biorefineries for the valorisation of macroalgal residual biomass and legume processing by-products to obtain new protein value chains for high-value food and feed applications

Informazioni relative al progetto

ALEHOOP

ID dell’accordo di sovvenzione: 887259

DOI

10.3030/887259

Progetto chiuso

Data della firma CE 24 Aprile 2020

Data di avvio 1 Giugno 2020

Data di completamento 28 Febbraio 2025

Finanziato da

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

Costo totale

€ 6 718 370,00

Contributo UE

€ 5 140 274,41

Coordinato da

CONTACTICA SL
Spain

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 (10)

Life Cycle Sustainability Assessment of ALEHOOP processes
Inventory of legal requirements applicable to ALEHOOP

Inventory of legal requirements applicable to ALEHOOP

Life Cycle Methodology definition and template
Dissemination and Communication Plan
Contribution to standardization (part I)

Report on the contribution to standardization

Product Category Rule for proteins
Contribution to standardization (part II)

Report on the contribution to standardization (part II)

Final Report on dissemination & Communication activities
Data Management Plan
Clustering activities and policy recommendations report

Websites, patent fillings, videos etc. (1)

Project website

ALEHOOP project website

Pubblicazioni

Peer reviewed articles (5)

Nutritional evaluation of high-value alternative proteins extracted from legume defective seeds

Autori: Camila Jiménez-González, Laura Fernández-De-Castro, Ana María Torrado, Clara Fuciños, Elena Díaz-de-Apodaca, María Luisa Rúa
Pubblicato in: Food Chemistry, Numero 481, 2025, Pagina/e 143936, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2025.143936

Red seaweed proteins: Valuable marine-origin compounds with encouraging applications

Autori: Camila Jiménez-González, Ana María Torrado Agrasar, Federico Mallo, María Luisa Rúa, Clara Fuciños
Pubblicato in: Algal Research, Numero 75, 2024, Pagina/e 103262, ISSN 2211-9264
Editore: Elsevier BV
DOI: 10.1016/j.algal.2023.103262

Anti-Inflammatory Effects of GLP-1 Receptor Activation in the Brain in Neurodegenerative Diseases

Autori: Yolanda Diz-Chaves, Zainab Mastoor, Carlos Spuch, Lucas C. González-Matías, Federico Mallo
Pubblicato in: International Journal of Molecular Sciences, Numero 23, 2024, Pagina/e 9583, ISSN 1422-0067
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/ijms23179583

Renin–Angiotensin System in Liver Metabolism: Gender Differences and Role of Incretins

Autori: Zainab Mastoor, Yolanda Diz-Chaves, Lucas C. González-Matías, Federico Mallo
Pubblicato in: Metabolites, Numero 12, 2024, Pagina/e 411, ISSN 2218-1989
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/metabo12050411

Ensuring compliance: A review of EU regulations and standards for incorporating legume and legume by-product proteins in food formulations

Autori: Hitika Shah, Lubna Ahmed, Catherine Barry-Ryan.
Pubblicato in: Heliyon, 2024, Pagina/e Volume 10, Numero 21, ISSN 2405-8440
Editore: Heliyon

Other (1)

Utilization of Legume By-Products: Transforming Surplus Food into High-Value Alternative Proteins

Autori: Maria Luisa Rua, Elena Díaz de Apodaca, Laura Fernández de Castro, Clara Fuciños, Ana María Torrado, Camila Jiménez-González
Pubblicato in: 2024
Editore: Elsevier BV
DOI: 10.2139/ssrn.4814590