ERD

Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature revi...

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness ...

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

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

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Acidification of strawberry puree affects color and volatile characteristics during storage

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

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

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

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

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Publication in professional/popular food magazine

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional proper...

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

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

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and th...

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

The physicochemical stability of oat-based drinks

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Relevant characteristics of food products based on alternative proteins according to European consumers

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Contributions to international conferences

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Final Conference

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Periodic Reporting for period 2 - FOODENGINE (Enginomics in food quality design: the case of shelf-stable fruit-, vegeta...

Project: FOODENGINE

Updated at: 28-04-2024

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Mechanical Disintegration and Particle Size Sieving of Chondrus crispus (Irish Moss) Gametophytes and Their Effect on Ca...

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Impact of Processing and Storage Conditions on the Volatile Profile of Whole Chickpeas ( Cicer arietinum L.)

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digest...

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

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

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Updated at: 28-04-2024

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Project acronym FOODENGINE

Peer review publications

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

FOODENGINE website (external)

Project: FOODENGINE

Updated at: 28-04-2024

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Project acronym FOODENGINE

Resources

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Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature revi...

In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness ...

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

Acidification of strawberry puree affects color and volatile characteristics during storage

Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus

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

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

Publication in professional/popular food magazine

Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional proper...

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

The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and th...

The physicochemical stability of oat-based drinks

Relevant characteristics of food products based on alternative proteins according to European consumers

Contributions to international conferences

Final Conference

Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree

Periodic Reporting for period 2 - FOODENGINE (Enginomics in food quality design: the case of shelf-stable fruit-, vegeta...

Mechanical Disintegration and Particle Size Sieving of Chondrus crispus (Irish Moss) Gametophytes and Their Effect on Ca...

Impact of Processing and Storage Conditions on the Volatile Profile of Whole Chickpeas ( Cicer arietinum L.)

Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams

In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digest...

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

Peer review publications

FOODENGINE website (external)