Development of high quality food protein through sustainable production and processing

Rezultaty

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

Publikacje

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

Autorzy: Julio Vidaurre‐Ruiz, Francisco Salas‐Valerio, Regine Schoenlechner, Ritva Repo‐Carrasco‐Valencia
Opublikowane w: International Journal of Food Science & Technology, 2020, ISSN 0950-5423
Wydawca: 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

Autorzy: Stephanie Jeske, Emanuele Zannini, Elke K. Arendt
Opublikowane w: Food Research International, 2017, ISSN 0963-9969
Wydawca: Elsevier BV
DOI: 10.1016/j.foodres.2017.03.045

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

Autorzy: Stephanie Jeske, Emanuele Zannini, Elke K. Arendt
Opublikowane w: Plant Foods for Human Nutrition, Numer 72/1, 2017, Strona(/y) 26-33, ISSN 0921-9668
Wydawca: Kluwer Academic Publishers
DOI: 10.1007/s11130-016-0583-0

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

Autorzy: S. W. Horstmann, M. Foschia, E. K. Arendt
Opublikowane w: Food & Function, Numer 8/7, 2017, Strona(/y) 2465-2474, ISSN 2042-650X
Wydawca: Royal Society of Chemistry
DOI: 10.1039/c7fo00415j

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

Autorzy: S.W. Horstmann, C. Axel, E.K. Arendt
Opublikowane w: Food Hydrocolloids, Numer 81, 2018, Strona(/y) 129-138, ISSN 0268-005X
Wydawca: 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

Autorzy: Faraz Muneer, Eva Johansson, Mikael S. Hedenqvist, Tomás S. Plivelic, Keld Ejdrup Markedal, Iben Lykke Petersen, Jens Christian Sørensen, Ramune Kuktaite
Opublikowane w: Food Research International, Numer 106, 2018, Strona(/y) 607-618, ISSN 0963-9969
Wydawca: 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

Autorzy: Julio Vidaurre-Ruiz, Shessira Matheus-Diaz, Francisco Salas-Valerio, Gabriela Barraza-Jauregui, Regine Schoenlechner, Ritva Repo-Carrasco-Valencia
Opublikowane w: European Food Research and Technology, 2019, ISSN 1438-2377
Wydawca: 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

Autorzy: Natalie Hoidal, Maria Díaz Gallardo, Sven-Erik Jacobsen, Gabriela Alandia
Opublikowane w: Frontiers in Plant Science, Numer 10, 2019, ISSN 1664-462X
Wydawca: 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

Autorzy: Mohamed Houssemeddine Sellami, Cataldo Pulvento, Massimo Aria, Anna Maria Stellacci, Antonella Lavini
Opublikowane w: Agronomy, Numer 9/6, 2019, Strona(/y) 292, ISSN 2073-4395
Wydawca: MDPI
DOI: 10.3390/agronomy9060292

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

Autorzy: Rhys Manners, Consuelo Varela-Ortega, Jacob van Etten
Opublikowane w: European Journal of Agronomy, Numer 113, 2020, Strona(/y) 125974, ISSN 1161-0301
Wydawca: 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

Autorzy: Rhys Manners, Irene Blanco-Gutiérrez, Consuelo Varela-Ortega, Ana M. Tarquis
Opublikowane w: Sustainability, Numer 12/5, 2020, Strona(/y) 1962, ISSN 2071-1050
Wydawca: 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

Autorzy: 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
Opublikowane w: European Food Research and Technology, Numer 245/9, 2019, Strona(/y) 1855-1869, ISSN 1438-2377
Wydawca: 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

Autorzy: Andrea Hoehnel, Claudia Axel, Jürgen Bez, Elke K. Arendt, Emanuele Zannini
Opublikowane w: Journal of Cereal Science, Numer 89, 2019, Strona(/y) 102816, ISSN 0733-5210
Wydawca: 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

Autorzy: 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
Opublikowane w: Foods, Numer 9/3, 2020, Strona(/y) 322, ISSN 2304-8158
Wydawca: MDPI
DOI: 10.3390/foods9030322

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

Autorzy: Loreto Alonso-Miravalles, Emanuele Zannini, Juergen Bez, Elke K. Arendt, James A. O'Mahony
Opublikowane w: Journal of Food Engineering, Numer 281, 2020, Strona(/y) 109973, ISSN 0260-8774
Wydawca: Elsevier BV
DOI: 10.1016/j.jfoodeng.2020.109973

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

Autorzy: 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
Opublikowane w: Foods, Numer 9/2, 2020, Strona(/y) 230, ISSN 2304-8158
Wydawca: 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

Autorzy: Laura Linares-García, Ritva Repo-Carrasco-Valencia, Patricia Glorio Paulet, Regine Schoenlechner
Opublikowane w: European Food Research and Technology, Numer 245/10, 2019, Strona(/y) 2147-2156, ISSN 1438-2377
Wydawca: 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

Autorzy: Laura Gargiulo, Åsa Grimberg, Ritva Repo-Carrasco-Valencia, Anders S. Carlsson, Giacomo Mele
Opublikowane w: Journal of Cereal Science, Numer 90, 2019, Strona(/y) 102829, ISSN 0733-5210
Wydawca: 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

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

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

Autorzy: Ritva Repo-Carrasco-Valencia and Julio M. Vidaurre-Ruiz
Opublikowane w: Cereal Foods World, Numer 64/5, 2019, ISSN 2576-1056
Wydawca: 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.

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

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

Autorzy: Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
Opublikowane w: 2016
Wydawca: 30th EFFoST International Conference

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

Autorzy: Ramune Kuktaitea, Faraz Muneera, Faiza Rasheeda, William R. Newsona, Tomás S. Plivelicb, Mikael S. Hedenqvistc, Henrik Jönssond, Pawel Krupinskie, Eva Johanssona
Opublikowane w: Conference proceedings abstract book, 12th International Gluten Biotechnology Workshop, Numer 12-15th September 2015, 2015
Wydawca: Murdoch University

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

Autorzy: 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
Opublikowane w: 2016
Wydawca: International quinoa conference

Granos Andinos: Súper alimentos en la cocina

Autorzy: Ritva Repo de Carrasco; Flavio Solorzano
Opublikowane w: 2020, ISBN 978-612-00-5196-2
Wydawca: Fabrica de Contenidos

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