Risultati finali 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 Pubblicazioni Peer reviewed articles (20) Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus Autori: Adiguna Bahari, Katlijn Moelants, Joel Wallecan, Gino Mangiante, Jacques Mazoyer, Marc Hendrickx, Tara Grauwet Pubblicato in: Algal Research, Issue 58, 2021, Page(s) 102371, ISSN 2211-9264 Editore: 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 Autori: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey Pubblicato in: Journal of Food Engineering, Issue 294, 2021, Page(s) 110402, ISSN 0260-8774 Editore: 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 Autori: Andrea Pallares Pallares, Shannon Gwala, Katharina Pälchen, Dorine Duijsens, Marc Hendrickx, Tara Grauwet Pubblicato in: Comprehensive Reviews in Food Science and Food Safety, Issue 20/2, 2021, Page(s) 1524-1553, ISSN 1541-4337 Editore: International Life Sciences Institute DOI: 10.1111/1541-4337.12692 Acidification of strawberry puree affects color and volatile characteristics during storage Autori: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc E. Hendrickx, and Ann M. Van Loey Pubblicato in: ACS Journal of Food Science & Technology, Issue 1(10), 2021, Page(s) 1897-1908, ISSN 2692-1944 Editore: ACS DOI: 10.1021/acsfoodscitech.1c00241 Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems Autori: Laura E.C. Noordraven, Tom Bernaerts, Lore Mommens, Marc E. Hendrickx, Ann M. Van Loey Pubblicato in: LWT, Issue 146, 2021, Page(s) 111409, ISSN 0023-6438 Editore: 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 Autori: Shannon Gwala, Andrea Pallares Pallares, Katharina Pälchen, Marc Hendrickx, Tara Grauwet Pubblicato in: Food Research International, Issue 137, 2020, Page(s) 109512, ISSN 0963-9969 Editore: Elsevier BV DOI: 10.1016/j.foodres.2020.109512 Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient Autori: Sharmaine Atencio, Tom Bernaerts, Danyang Liu, Kai Reineke, Marc Hendrickx, Ann Van Loey Pubblicato in: Innovative Food Science & Emerging Technologies, Issue 69, 2021, Page(s) 102669, ISSN 1466-8564 Editore: 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 Autori: Shruti Aravindakshan, Clare Kyomugasho, Henry Tafiire, Ann Van Loey, Tara Grauwet, Marc E. Hendrickx Pubblicato in: Journal of Food Engineering, Issue 110781, 2021, ISSN 0260-8774 Editore: 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 Autori: Siddharth Sharan, Gabriela Zanghelini, Jens Zotzel, Daniel Bonerz, Julian Aschoff, Anne Saint‐Eve, Marie‐Noëlle Maillard Pubblicato in: Comprehensive Reviews in Food Science and Food Safety, Issue 20/1, 2021, Page(s) 401-428, ISSN 1541-4337 Editore: 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 Autori: Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, Marc E. Hendrickx Pubblicato in: Foods, Issue 10/7, 2021, Page(s) 1665, ISSN 2304-8158 Editore: MPDI DOI: 10.3390/foods10071665 The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars Autori: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Peter Goos, Marc Hendrickx, Ann Van Loey Pubblicato in: LWT, Issue 145, 2021, Page(s) 111270, ISSN 0023-6438 Editore: Academic Press DOI: 10.1016/j.lwt.2021.111270 The physicochemical stability of oat-based drinks Autori: Tiffany Patra, Claudia Axel, Åsmund Rinnan, Karsten Olsen Pubblicato in: Journal of cereal science, Issue 104, 2022, Page(s) 103422, ISSN 0733-5210 Editore: Academic Press DOI: 10.1016/j.jcs.2022.103422 Relevant characteristics of food products based on alternative proteins according to European consumers Autori: Ilona Faber, Katharina Henn, Margarita Brugarolas, Federico JA Perez‐Cueto Pubblicato in: Journal of the Science of Food and Agriculture, 2021, ISSN 0022-5142 Editore: 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 Autori: Katharina Pälchen, Ben Van den Wouwer, Dorine Duijsens, Marc E. Hendrickx, Ann Van Loey and Tara Grauwet Pubblicato in: Foods, Issue 11(2), 2022, Page(s) 206, ISSN 2304-8158 Editore: 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 Autori: Adiguna Bahari, Katlijn Moelants, Marie Kloeck, Joel Wallecan, Gino Mangiante, Jacques Mazoyer, Marc Hendrickx and Tara Grauwet Pubblicato in: Foods, Issue 10(12), 2021, Page(s) 2928, ISSN 2304-8158 Editore: 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 Autori: Katharina Pälchen, Daphne Michels, Dorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, Marc Hendrickx, Ann Van Loey, Tara Grauwet Pubblicato in: Food & Function, 2021, ISSN 2042-650X Editore: Royal Society of Chemistry DOI: 10.1039/d1fo01123e The physical stability of plant-based drinks and the analysis methods thereof Autori: Tiffany Patra, Åsmund Rinnan, Karsten Olsen Pubblicato in: Food Hydrocolloids, Issue 118, 2021, Page(s) 106770, ISSN 0268-005X Editore: 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 Autori: Clare Kyomugasho, Paul G. Kamau, Shruti Aravindakshan, Marc E. Hendrickx Pubblicato in: Food Research International, Issue 140, 2021, Page(s) 109794, ISSN 0963-9969 Editore: 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.) Autori: Laura E. C. Noordraven, Carolien Buvé, Chao Chen, Marc E. Hendrickx, Ann M. Van Loey Pubblicato in: ACS Food Science & Technology, Issue 1/6, 2021, Page(s) 1095-1108, ISSN 2692-1944 Editore: ACS Publications DOI: 10.1021/acsfoodscitech.1c00108 Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree Autori: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey Pubblicato in: LWT, Issue 150, 2021, Page(s) 112007, ISSN 0023-6438 Editore: Academic Press DOI: 10.1016/j.lwt.2021.112007 È in corso la ricerca di dati su OpenAIRE... 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