ADVANCED TECHNOLOGIES FOR HIGH QUALITY, SAFE AND SUSTAINABLE REGIONAL FOOD PRODUCTION

Informazioni relative al progetto

DRIFT-FOOD

ID dell’accordo di sovvenzione: 952594

DOI

10.3030/952594

Data della firma CE 10 Giugno 2020

Data di avvio 1 Ottobre 2020

Data di completamento 30 Settembre 2026

Finanziato da

• Establishing ‚ERA Chairs’

Costo totale

€ 2 487 625,00

Contributo UE

€ 2 487 625,00

Coordinato da

CESKA ZEMEDELSKA UNIVERZITA V PRAZE
Czechia

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

Websites, patent fillings, videos etc. (3)

ERA Chair team members' job advertisement

ERA Chair team members job advertisements are published at least at Euraxess portal and dedicated job portal of CZU The ERA Chair holder will be free to specify requirements towards hisher employees

ERA Chair Holder job advertisement

ERA Chair Holder job advertisement is published at least at Euraxess portal and dedicated job portal of CZU ERA Chair Holder profile is described in the prepared job advertisement which is part of the proposal

ERA Chair website

A website specifically dedicated to the ERA Chair project will be realised at the University domain or other public accessible server Website will serve as constituting the core internal and external communication tool of the project containing the overall project objectives activities results related events and partnership

Pubblicazioni

Peer reviewed articles (19)

The valorization of poppy seed cake for Pickering stabilization of functional ice creams

Autori: Nujamee Ngasakul, Michaela Freyová, Ali Kozlu, Diana Karina Baigts Allende, Iveta Klojdová
Pubblicato in: Future Foods, Numero 11, 2025, Pagina/e 100645, ISSN 2666-8335
Editore: Elsevier BV
DOI: 10.1016/j.fufo.2025.100645

Functional Oligosaccharides Derived from Fruit-and-Vegetable By-Products and Wastes

Autori: Suwimol Chockchaisawasdee, Constantinos Stathopoulos
Pubblicato in: Horticulturae, Numero 8, 2023, Pagina/e 911, ISSN 2311-7524
Editore: MDPI
DOI: 10.3390/horticulturae8100911

The Potential Application of Pickering Multiple Emulsions in Food

Autori: Iveta Klojdová, Constantinos Stathopoulos
Pubblicato in: Foods, Numero 11, 2024, Pagina/e 1558, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods11111558

A systematic review of antibacterial activity of polyphenolic extract from date palm (Phoenix dactylifera L.) kernel

Autori: Raman K. Bhaskaracharya, Archana Bhaskaracharya, Constantinos Stathopoulos
Pubblicato in: Frontiers in Pharmacology, Numero 13, 2023, ISSN 1663-9812
Editore: Frontiers Media S.A.
DOI: 10.3389/fphar.2022.1043548

Brewer's spent grain (BSG) as an ingredient for leavened bread making: challenges and opportunities

Autori: A. Pérez-Alva, S.T. Martín-del-Campo, D.K. Baigts-Allende
Pubblicato in: Journal of Cereal Science, Numero 124, 2025, Pagina/e 104223, ISSN 0733-5210
Editore: Academic Press
DOI: 10.1016/j.jcs.2025.104223

Development of a gluten free bread enriched with faba bean husk as a fibre supplement

Autori: Suwimol Chockchaisawasdee, Manuel Cifredo Mendoza, Caroline A. Beecroft, Audrey C. Kerr, Constantinos E. Stathopoulos, Alberto Fiore
Pubblicato in: LWT, Numero 173, 2023, Pagina/e 114362, ISSN 0023-6438
Editore: Academic Press
DOI: 10.1016/j.lwt.2022.114362

Encapsulation: A Strategy to Deliver Therapeutics and Bioactive Compounds?

Autori: Iveta Klojdová, Tomáš Milota, Jitka Smetanová, Constantinos Stathopoulos
Pubblicato in: Pharmaceuticals, Numero 16, 2023, Pagina/e 362, ISSN 1424-8247
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/ph16030362

Utilization of by-products for preparation of Pickering particles

Autori: Abdul Muiz, Iveta Klojdová, Constantinos Stathopoulos
Pubblicato in: European Food Research and Technology, Numero 249, 2023, Pagina/e 3069-3083, ISSN 1438-2377
Editore: Springer Verlag
DOI: 10.1007/s00217-023-04349-z

Blaťácké Zlato Cheese: A Screenshot of Its Biofunctional and Physicochemical Characteristics

Autori: Sandra T. Martín-del-Campo, Alexa Pérez-Alva, Sheba Sunny-Marottickal, Michaela Freyová, Tomáš Kudera, Iveta Klojdova, Diana K. Baigts-Allende
Pubblicato in: Foods, Numero 14, 2025, Pagina/e 2208, ISSN 2304-8158
Editore: MDPI AG
DOI: 10.3390/foods14132208

Evaluation of In Vitro Synergistic Effects of Tetracycline with Alkaloid-Related Compounds against Diarrhoeic Bacteria

Autori: Hayford Osei-Owusu, Johana Rondevaldova, Marketa Houdkova, Tomas Kudera, Tersia Needham, Anna Mascellani, Ladislav Kokoska
Pubblicato in: International Journal of Molecular Sciences, Numero 25, 2024, Pagina/e 6038, ISSN 1422-0067
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/ijms25116038

Gastrointestinal Involvement in Primary Antibody Deficiencies

Autori: Tomas Milota, Jitka Smetanova, Iveta Klojdova
Pubblicato in: Gastrointestinal Disorders, Numero 5, 2023, Pagina/e 52-67, ISSN 2624-5647
Editore: MDPI
DOI: 10.3390/gidisord5010006

Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs

Autori: Ali Kozlu, Nujamee Ngasakul, Iveta Klojdová, Diana Karina Baigts-Allende
Pubblicato in: European Food Research and Technology, Numero 250, 2024, Pagina/e 1253-1267, ISSN 1438-2377
Editore: Springer Verlag
DOI: 10.1007/s00217-024-04474-3

Overall use of edible insects for producing food analogs and upcycling insect-derived ingredients from residues

Autori: Ali Kozlu, Nujamee Ngasakul, Iveta Klojdová, Jaroslav Havlík, Anna Mascellani Bergo, Markéta Berčíková, Diana Karina Baigts-Allende
Pubblicato in: Applied Food Research, Numero 5, 2025, Pagina/e 100881, ISSN 2772-5022
Editore: Elsevier BV
DOI: 10.1016/j.afres.2025.100881

Structural and functional qualities of gelatin derived from the skin of the common eland antelope (Taurotragus oryx)

Autori: Pietro Marasco, Ali Kozlu, Anna Mascellani Bergo, Jaroslav Havlík, Iveta Klojdová, Diana Karina Baigts-Allende
Pubblicato in: Food Hydrocolloids, Numero 167, 2025, Pagina/e 111397, ISSN 0268-005X
Editore: Elsevier BV
DOI: 10.1016/j.foodhyd.2025.111397

Controlled lipid digestion in the development of functional and personalized foods for a tailored delivery of dietary fats

Autori: Barbara Kupikowska-Stobba, Hui Niu, Iveta Klojdová, Ruben Agregán, Jose Manuel Lorenzo, Mirosław Kasprzak
Pubblicato in: Food Chemistry, Numero 466, 2024, Pagina/e 142151, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2024.142151

Monitoring of the Dehydration Process of Apple Snacks with Visual Feature Extraction and Image Processing Techniques

Autori: Diana Baigts-Allende, Milena Ramírez-Rodrígues, Roberto Rosas-Romero
Pubblicato in: Applied Sciences, Numero 12, 2024, Pagina/e 11269, ISSN 2076-3417
Editore: Springer Link
DOI: 10.3390/app122111269

W/o/w multiple emulsions: A novel trend in functional ice cream preparations?

Autori: Iveta Klojdová, Constantinos Stathopoulos
Pubblicato in: Food Chemistry: X, Numero 16, 2024, Pagina/e 100451, ISSN 2590-1575
Editore: Elsevier
DOI: 10.1016/j.fochx.2022.100451

Overcoming obstacles in insect utilization

Autori: Diana K. Baigts-Allende, Constantinos Stathopoulos
Pubblicato in: European Food Research and Technology, Numero 249, 2023, Pagina/e 849-860, ISSN 1438-2377
Editore: Springer Verlag
DOI: 10.1007/s00217-022-04196-4

Characterization of novel calcium compounds from tilapia (Oreochromis niloticus) by-products and their effects on proliferation and differentiation of MC3T3-E1 cells

Autori: Chakkapat Aenglong, Nujamee Ngasakul, Maruj Limpawattana, Wanida Sukketsiri, Suwimol Chockchaisawasdee, Costas Stathopoulos, Supita Tanasawet, Wanwimol Klaypradit
Pubblicato in: Journal of Functional Foods, Numero 100, 2024, Pagina/e 105361, ISSN 1756-4646
Editore: Elsevier BV
DOI: 10.1016/j.jff.2022.105361