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