MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE

Risultati finali

Initial dissemination and communication action plan

Report on the first ddraft of the project dissemination and communication plan

Report on the visual identity created to ensure a common graphic line (logo, leaflets, website, presentation templates etc.) for all communications material produced by the consortium and on the project website.

Final Conference

Report on the final conference organised to present ProFuture results to key target audiences (opinion leaders, health professionals, industry, consumer organisations, scientific community, and media).

Social media monitoring report

Report describing the the tailored materials produced for the dissemination of project outcomes and results to policy makers, the food industry and the scientific community as well as partners attendence to events, conferences and workshops

Final dissemination and communication report

Final versio of the dissemination and communication plan describing the different dissemination and communication activities and materials developed during the project execution

Pubblicazioni

Consumer Acceptance and Nutritional Expectations of Microalgae Protein Products: Insights from a Cross-European Study

Autori: Hung, Y., Van der Stricht, H., Verbeke, W.
Pubblicato in: Proceedings, 2023, ISSN 2504-3900
Editore: MDPI
DOI: 10.3390/proceedings2023091087

Insect frass as a fertilizer for the cultivation of protein-rich Chlorella vulgaris

Autori: Steinrücken, P., Müller, O., Böpple, H., & Kleinegris, D. M.
Pubblicato in: Bioresource Technology Reports, 2024, ISSN 2589-014X
Editore: Elsevier
DOI: 10.1016/j.biteb.2023.101686

Scale-down of oxygen and glucose fluctuations in a tubular photobioreactor operated under oxygen-balanced mixotrophy

Autori: Moñino Fernández, P., Vidal García, A., Jansen, T., Evers, W., Barbosa, M., Janssen, M.
Pubblicato in: Biotechnology and bioengineering, 2023, ISSN 1097-0290
Editore: Wiley
DOI: 10.1002/bit.28372

Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

Autori: Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari
Pubblicato in: Foods, Numero 10/11, 2021, Pagina/e 2550, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods10112550

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

Autori: Fatma Boukid, Massimo Castellari
Pubblicato in: Foods, Numero 10/1, 2021, Pagina/e 173, ISSN 2304-8158
Editore: mdpi
DOI: 10.3390/foods10010173

Extraction of soluble proteins by bead milling from Tetraselmis chui in two different physiological states

Autori: Méar; Gillon; Gifuni; Lavenant; Poidevin; Couallier
Pubblicato in: Algal Research, 2023, ISSN 2211-9264
Editore: Elsevier BV
DOI: 10.1016/j.algal.2023.103180

Taurine, homotaurine, GABA and hydrophobic amino acids content influences “in vitro” antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae

Autori: Carlos Terriente-Palacios, Susana Rubiño, Maria Hortós, César Peteiro, Massimo Castellari
Pubblicato in: Scientific Reports, 2022, ISSN 2045-2322
Editore: Nature Publishing Group
DOI: 10.1038/s41598-022-25130-4

Dunaliella viridis TAV01: A halotolerant, Protein-Rich Microalga from the Algarve Coast

Autori: Bombo, G., Cristofoli, N. L., Santos, T. F., Schüler, L., Maia, I. B., Pereira, H., Barreira, L. , Varela, J.
Pubblicato in: Applied Sciences, 2023, ISSN 2076-3417
Editore: MDPI
DOI: 10.3390/app13042146

Mixotrophic cultivation of Galdieria sulphuraria for C-phycocyanin and protein production

Autori: Abiusi, Fabian; Moñino Fernández, Pedro; Canziani, Stefano; Janssen, Marcel; Wijffels, René H.; Barbosa, Maria
Pubblicato in: Algal Research, 2022, ISSN 2211-9264
Editore: Elsevier BV
DOI: 10.1016/j.algal.2021.102603

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength

Autori: Hernández-López, I., Alamprese, C., Cappa, C., Prieto-Santiago, V., Abadias, M., & Aguiló-Aguayo, I.
Pubblicato in: Foods, 2023, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods12203724

Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

Autori: Barbara Prandi; Fatma Boukid; Simon Van De Walle; Sara Cutroneo; Josep Comaposada; Geert Van Royen; Stefano Sforza; Tullia Tedeschi; Massimo Castellari
Pubblicato in: Foods; Volume 12; Numero 12; Pages: 2395, Numero 2, 2023, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods12122395

Consumer segments less or more willing to adopt foods with microalgae proteins

Autori: Van der Stricht, H., Hung, Y., Fischer, A. R., Verbeke, W.
Pubblicato in: Food Quality and Preference, 2024, ISSN 1873-6343
Editore: Elsevier
DOI: 10.1016/j.foodqual.2023.105047

Drying microalgae using an industrial solar dryer: a biomass quality assessment

Autori: Benjamin Schmid; Sofia Navalho; Peter S. C. Schulze; Simon Van De Walle; Geert Van Royen; Lisa M. Schüler; Inês B. Maia; Carolina R. V. Bastos; Marie-Christin Baune; Edwin Januschewski; Ana Coelho; Hugo Pereira; João Varela; João Navalho; Alexandre Miguel Cavaco Rodrigues
Pubblicato in: Foods; Volume 11; Numero 13; Pages: 1873, Numero 1, 2022, Pagina/e 1873, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods11131873

Consumers’ willingness-to-buy pasta with microalgae proteins – Which label can promote sales?

Autori: Hélène Van der Stricht, Adriano Profeta, Christine Yung Hung, Wim Verbeke
Pubblicato in: Food Quality and Preference, 2023, ISSN 1873-6343
Editore: Elsevier
DOI: 10.1016/j.foodqual.2023.104948

Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products

Autori: Hernández-López, I., Abadias, M., Prieto-Santiago, V., Chic-Blanco, Á., Ortiz-Solà, J., & Aguiló-Aguayo, I.
Pubblicato in: Foods, 2023, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods13010084

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

Autori: Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron, Massimo Castellari
Pubblicato in: Foods, Numero 10/11, 2021, Pagina/e 2782, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods10112782

Actor groups influencing and shaping sustainable microalgae value chains in Europe

Autori: Schrammel, M., Seebacher, L. M., Feichtinger, J.
Pubblicato in: Frontiers in Aquaculture, 2023, ISSN 2813-5334
Editore: Frontiers Media
DOI: 10.3389/faquc.2023.1186325

Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties

Autori: Fabio Fanari, Josep Comaposada, Fatma Boukid, Elia Climent, Anna Claret Coma, Luis Guerrero, Massimo Castellari
Pubblicato in: Journal of Functional Foods, 2023, ISSN 2214-9414
Editore: Elsevier
DOI: 10.1016/j.jff.2023.105768

Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties

Autori: Van De Walle, S., Gifuni, I., Coleman, B., Baune, M. C., Rodrigues, A., Cardoso, H., Fanari, F., Muylaert, K., Van Royen, G.
Pubblicato in: Food Research International, 2024, ISSN 0963-9969
Editore: Elsevier BV
DOI: 10.1016/j.foodres.2024.114142

Algae as Food in Europe: An Overview of Species Diversity and Their Application

Autori: M Caria Mendes, S Navalho, A Ferreira, C Paulino, D Figueiredo, D Silva, F Gao, F Gama, G Bombo, R Jacinto, S. Aveiro, P S C Schulze, A T Gonçalves, H Pereira, L Gouveia, R F Patarra, M H Abreu, J L Silva, J Navalho, J C S Varela, L G Speranza
Pubblicato in: Foods, 2022, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods11131871

Risultati finali

Pubblicazioni

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