Development of high quality food protein through sustainable production and processing

Leistungen

Report on analytical characterisation

Report on the analytical characterisation of new protein ingredients

Effects on soil fertility, biodiversity, P-mobilisation and N-fixation

Effects of selected protein crops on soil fertility, biodiversity, P-mobilisation and N-fixation defined

Report on meeting ethical requirements, including Imports/exports to and from EU

Details on the material which will be imported to/exported from EU and provision of the adequate authorisations

Phenotypic characterization

Protocols for 3D imaging and analysis of internal structure of seeds for the enhancement of phenotypic characterization

Report on scenarios

Report on the scenarios to be assessed and the underlying process chains of both the novel protein food and the reference products

Ingredient selection

Data basis for ingredient selection for food development and for sustainability assessment

Report on market trends

Report on market trends of rich-protein foods at European and global levels

Steering committee meeting 1

Produce a report containing a resume of the SC meeting

Optimised processing conditions for bakery

Recipes and optimised processing conditions for protein rich bakery products and extruded cereals and snacks

Report on consumer preferences

Report on consumer preferences and protein choice behavior

Transcriptomes for developing SNP markers

Transcriptomes for selected adaptability traits available for target crops and to be further included in developing SNP markers for breeding climate proof crops

Optimised processing conditions for dairy alternatives

Recipes and optimised processing conditions for dairy alternatives (beverages, fermented products) and infant formulae

Market analysis and consumer behaviour

Input to WP4 (market analysis and consumer behaviour and preferences)

Steering committee meeting 3

Produce a report containing a resume of the SC meeting

Phenotype and genotype-by-environment interactions

A report describing phenotype and genotype-by-environment interactions in northern and southern European environments

Raw materials for protein fractionation

Selection of raw materials for protein fractionation

Report on nutritional aspects and aroma

Report on nutritional aspects and aroma improvement of products from the subtasks by elucidation of critical ingredients and their interactions

Report on bioprocessing methods

Report on the bioprocessing methods for preparation of protein isolates and concentrates from quinoa, lupin, faba bean and lentil (including the use of side streams)

Description and justification of the LCA

Description and justification of the LCA and socio-economic assessment methodology to be applied in the project

Adaptability of different crops in Europe

Identification of the adaptability of different crops and their cultivars in three climatic regions of Europe

Effects of saline water irrigation on protein quantity and quality analyzed
Report on socio-economic assessment

Report on socio-economic assessment of new protein food production: economic, social and policy implications

Report on integrated sustainability assessment and policy synopsis
Steering committee meeting 4

Produce a report containing a resume of the SC meeting

Optimised processing conditions for meat alternatives

Recipes and optimised processing conditions for meat alternatives

Abiotic stresses

Effects of abiotic stresses on the selected crops grown under European conditions defined

Candidate SNP markers

Candidate SNP markers for breeding target crops available for further testing

Project website

Produce a report which states the content of the project website.

Agronomic interventions

Agronomic interventions (best management practices) for different European conditions, for each species defined

Report on dry milling methods

Report on the development of dry milling methods for the preparation of flours and enriched flours from different raw materials

G×E×M interactions

Sound meta-analysis of field trials for understanding G×E×M interactions affecting target traits in selected crop

Report on LCA

Report on results of LCA and socio-economic assessments

Protein quality and quantity transcriptomes

Protein quality and quantity transcriptomes available for target crops and for further use in developing SNPs

Process conditions for new food products

Process conditions for new food products for incorporation in WP5 (LCA)

Steering committee meeting 2

Produce a report containing a resume of the SC meeting

Kick-off meeting

Produce a report with key minutes from the kick-off meeting.

Podcasts and webinar

A minimum of 2 podcasts and 1 webinar over the course of the project will be produced

Seminars and training courses for farmers

Implementation of seminars and training courses for farmers in order to increase their competencies on the new and innovative production process

Final conference

A final conference will be organised in Brussels, presenting project findings to a variety of stakeholders. (Month 60).

Progress report on communication

Progress report on communication of the project

Memorandum of Understanding (MoU) in Romania

Memorandum of Understanding (MoU) signed by the involved stakeholders in Romania

Leaflets, press releases and articles

Communication of the project will be done via 2 leaflets, press releases, and 2 articles in Food Today

Website

A project identity and the project’s website will be created, and e-newsletter will be established, incorporated into the project website

Communication plan

A communication plan will be developed

Veröffentlichungen

Rheological and textural properties of gluten‐free doughs made from Andean grains

Autoren: Julio Vidaurre‐Ruiz, Francisco Salas‐Valerio, Regine Schoenlechner, Ritva Repo‐Carrasco‐Valencia
Veröffentlicht in: International Journal of Food Science & Technology, 2020, ISSN 0950-5423
Herausgeber: Blackwell Publishing Inc.
DOI: 10.1111/ijfs.14662

Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

Autoren: Stephanie Jeske, Emanuele Zannini, Elke K. Arendt
Veröffentlicht in: Food Research International, 2017, ISSN 0963-9969
Herausgeber: Elsevier BV
DOI: 10.1016/j.foodres.2017.03.045

Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

Autoren: Stephanie Jeske, Emanuele Zannini, Elke K. Arendt
Veröffentlicht in: Plant Foods for Human Nutrition, Ausgabe 72/1, 2017, Seite(n) 26-33, ISSN 0921-9668
Herausgeber: Kluwer Academic Publishers
DOI: 10.1007/s11130-016-0583-0

Correlation analysis of protein quality characteristics with gluten-free bread properties

Autoren: S. W. Horstmann, M. Foschia, E. K. Arendt
Veröffentlicht in: Food & Function, Ausgabe 8/7, 2017, Seite(n) 2465-2474, ISSN 2042-650X
Herausgeber: Royal Society of Chemistry
DOI: 10.1039/c7fo00415j

Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread

Autoren: S.W. Horstmann, C. Axel, E.K. Arendt
Veröffentlicht in: Food Hydrocolloids, Ausgabe 81, 2018, Seite(n) 129-138, ISSN 0268-005X
Herausgeber: Elsevier BV
DOI: 10.1016/J.FOODHYD.2018.02.045

The impact of newly produced protein and dietary fiber rich fractions of yellow pea ( Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets

Autoren: Faraz Muneer, Eva Johansson, Mikael S. Hedenqvist, Tomás S. Plivelic, Keld Ejdrup Markedal, Iben Lykke Petersen, Jens Christian Sørensen, Ramune Kuktaite
Veröffentlicht in: Food Research International, Ausgabe 106, 2018, Seite(n) 607-618, ISSN 0963-9969
Herausgeber: Elsevier BV
DOI: 10.1016/j.foodres.2018.01.020

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

Autoren: Julio Vidaurre-Ruiz, Shessira Matheus-Diaz, Francisco Salas-Valerio, Gabriela Barraza-Jauregui, Regine Schoenlechner, Ritva Repo-Carrasco-Valencia
Veröffentlicht in: European Food Research and Technology, 2019, ISSN 1438-2377
Herausgeber: Springer Verlag
DOI: 10.1007/s00217-019-03253-9

Amaranth as a Dual-Use Crop for Leafy Greens and Seeds: Stable Responses to Leaf Harvest Across Genotypes and Environments

Autoren: Natalie Hoidal, Maria Díaz Gallardo, Sven-Erik Jacobsen, Gabriela Alandia
Veröffentlicht in: Frontiers in Plant Science, Ausgabe 10, 2019, ISSN 1664-462X
Herausgeber: Frontiers Media S. A.
DOI: 10.3389/fpls.2019.00817

A Systematic Review of Field Trials to Synthesize Existing Knowledge and Agronomic Practices on Protein Crops in Europe

Autoren: Mohamed Houssemeddine Sellami, Cataldo Pulvento, Massimo Aria, Anna Maria Stellacci, Antonella Lavini
Veröffentlicht in: Agronomy, Ausgabe 9/6, 2019, Seite(n) 292, ISSN 2073-4395
Herausgeber: MDPI
DOI: 10.3390/agronomy9060292

Protein-rich legume and pseudo-cereal crop suitability under present and future European climates

Autoren: Rhys Manners, Consuelo Varela-Ortega, Jacob van Etten
Veröffentlicht in: European Journal of Agronomy, Ausgabe 113, 2020, Seite(n) 125974, ISSN 1161-0301
Herausgeber: Elsevier BV
DOI: 10.1016/j.eja.2019.125974

Transitioning European Protein-Rich Food Consumption and Production towards More Sustainable Patterns—Strategies and Policy Suggestions

Autoren: Rhys Manners, Irene Blanco-Gutiérrez, Consuelo Varela-Ortega, Ana M. Tarquis
Veröffentlicht in: Sustainability, Ausgabe 12/5, 2020, Seite(n) 1962, ISSN 2071-1050
Herausgeber: MDPI Open Access Publishing
DOI: 10.3390/su12051962

Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils

Autoren: Loreto Alonso-Miravalles, Stephanie Jeske, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, Clara Larissa Wriessnegger, James A. O’Mahony, Emanuele Zannini, Elke K. Arendt
Veröffentlicht in: European Food Research and Technology, Ausgabe 245/9, 2019, Seite(n) 1855-1869, ISSN 1438-2377
Herausgeber: Springer Verlag
DOI: 10.1007/s00217-019-03296-y

Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread

Autoren: Andrea Hoehnel, Claudia Axel, Jürgen Bez, Elke K. Arendt, Emanuele Zannini
Veröffentlicht in: Journal of Cereal Science, Ausgabe 89, 2019, Seite(n) 102816, ISSN 0733-5210
Herausgeber: Academic Press
DOI: 10.1016/j.jcs.2019.102816

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Autoren: Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A. O’Mahony, Elke K. Arendt, Emanuele Zannini
Veröffentlicht in: Foods, Ausgabe 9/3, 2020, Seite(n) 322, ISSN 2304-8158
Herausgeber: MDPI
DOI: 10.3390/foods9030322

Physical and flow properties of pseudocereal-based protein-rich ingredient powders

Autoren: Loreto Alonso-Miravalles, Emanuele Zannini, Juergen Bez, Elke K. Arendt, James A. O'Mahony
Veröffentlicht in: Journal of Food Engineering, Ausgabe 281, 2020, Seite(n) 109973, ISSN 0260-8774
Herausgeber: Elsevier BV
DOI: 10.1016/j.jfoodeng.2020.109973

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Autoren: Martin Vogelsang-O’Dwyer, Juergen Bez, Iben Lykke Petersen, Marcel Skejovic Joehnke, Andreas Detzel, Mirjam Busch, Martina Krueger, Lilit Ispiryan, James A. O’Mahony, Elke K. Arendt, Emanuele Zannini
Veröffentlicht in: Foods, Ausgabe 9/2, 2020, Seite(n) 230, ISSN 2304-8158
Herausgeber: MDPI
DOI: 10.3390/foods9020230

Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx

Autoren: Laura Linares-García, Ritva Repo-Carrasco-Valencia, Patricia Glorio Paulet, Regine Schoenlechner
Veröffentlicht in: European Food Research and Technology, Ausgabe 245/10, 2019, Seite(n) 2147-2156, ISSN 1438-2377
Herausgeber: Springer Verlag
DOI: 10.1007/s00217-019-03320-1

Morpho-densitometric traits for quinoa (Chenopodium quinoa Willd.) seed phenotyping by two X-ray micro-CT scanning approaches

Autoren: Laura Gargiulo, Åsa Grimberg, Ritva Repo-Carrasco-Valencia, Anders S. Carlsson, Giacomo Mele
Veröffentlicht in: Journal of Cereal Science, Ausgabe 90, 2019, Seite(n) 102829, ISSN 0733-5210
Herausgeber: Academic Press
DOI: 10.1016/j.jcs.2019.102829

Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process

Autoren: Paola Cortés-Avendaño, Marko Tarvainen, Jukka-Pekka Suomela, Patricia Glorio-Paulet, Baoru Yang, Ritva Repo-Carrasco-Valencia
Veröffentlicht in: Plant Foods for Human Nutrition, 2020, ISSN 0921-9668
Herausgeber: Kluwer Academic Publishers
DOI: 10.1007/s11130-020-00799-y

Quinoa and Other Andean Ancient Grains: Super Grains for the Future

Autoren: Ritva Repo-Carrasco-Valencia and Julio M. Vidaurre-Ruiz
Veröffentlicht in: Cereal Foods World, Ausgabe 64/5, 2019, ISSN 2576-1056
Herausgeber: Cereals & Grains Association
DOI: 10.1094/cfw-64-5-0053

Grain legumes may enhance high-quality food production in Europe. Chapter in Emerging Research in Alternative Crops under Marginal Environment.

Autoren: Alandia G., Pulvento C., Sellami M.H., Hoidal N., Anemone T., Nigussie E., Agüero J.J., Lavini A., Jacobsen S-E
Veröffentlicht in: Emerging Research in Alternative Crops under Marginal Environment, 2018
Herausgeber: Emerging Research in Alternative Crops under Marginal Environment

Optimised processing of faba bean (Vicia faba L.) for food protein ingredients

Autoren: Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
Veröffentlicht in: 2016
Herausgeber: 30th EFFoST International Conference

Modelling plant protein structures and interactions: impact on quality in biofilms and foods

Autoren: Ramune Kuktaitea, Faraz Muneera, Faiza Rasheeda, William R. Newsona, Tomás S. Plivelicb, Mikael S. Hedenqvistc, Henrik Jönssond, Pawel Krupinskie, Eva Johanssona
Veröffentlicht in: Conference proceedings abstract book, 12th International Gluten Biotechnology Workshop, Ausgabe 12-15th September 2015, 2015
Herausgeber: Murdoch University

Evaluation of quinoa adaptability under European conditions to enhance high-quality food protein production

Autoren: Pulvento C.1, Jacobsen S-E.2,, Alandia G.2, Prins U.3, d'Andria R.1, Sellami M.H.1, Grimberg A.4, Carlsson A.S.4, Capannini S.5, Lavini A.1
Veröffentlicht in: 2016
Herausgeber: International quinoa conference

Granos Andinos: Súper alimentos en la cocina

Autoren: Ritva Repo de Carrasco; Flavio Solorzano
Veröffentlicht in: 2020, ISBN 978-612-00-5196-2
Herausgeber: Fabrica de Contenidos

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