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


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Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited

Author(s): Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Published in: Journal of Food Engineering, Issue 294, 2021, Page(s) 110402, ISSN 0260-8774
DOI: 10.1016/j.jfoodeng.2020.110402

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

Author(s): Laura E.C. Noordraven, Tom Bernaerts, Lore Mommens, Marc E. Hendrickx, Ann M. Van Loey
Published in: LWT, Issue 146, 2021, Page(s) 111409, ISSN 0023-6438
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

Author(s): Shannon Gwala, Andrea Pallares Pallares, Katharina Pälchen, Marc Hendrickx, Tara Grauwet
Published in: Food Research International, Issue 137, 2020, Page(s) 109512, ISSN 0963-9969
DOI: 10.1016/j.foodres.2020.109512

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

Author(s): Sharmaine Atencio, Tom Bernaerts, Danyang Liu, Kai Reineke, Marc Hendrickx, Ann Van Loey
Published in: Innovative Food Science & Emerging Technologies, Issue 69, 2021, Page(s) 102669, ISSN 1466-8564
DOI: 10.1016/j.ifset.2021.102669

Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Author(s): Siddharth Sharan, Gabriela Zanghelini, Jens Zotzel, Daniel Bonerz, Julian Aschoff, Anne Saint‐Eve, Marie‐Noëlle Maillard
Published in: Comprehensive Reviews in Food Science and Food Safety, Issue 20/1, 2021, Page(s) 401-428, ISSN 1541-4337
DOI: 10.1111/1541-4337.12687

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

Author(s): Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Peter Goos, Marc Hendrickx, Ann Van Loey
Published in: LWT, Issue 145, 2021, Page(s) 111270, ISSN 0023-6438
DOI: 10.1016/j.lwt.2021.111270

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

Author(s): Tiffany Patra, Åsmund Rinnan, Karsten Olsen
Published in: Food Hydrocolloids, Issue 118, 2021, Page(s) 106770, ISSN 0268-005X
DOI: 10.1016/j.foodhyd.2021.106770