Biorefineries for the valorisation of macroalgal residual biomass and legume processing by-products to obtain new protein value chains for high-value food and feed applications

Informazioni relative al progetto

ALEHOOP

ID dell’accordo di sovvenzione: 887259

DOI

10.3030/887259

Progetto chiuso

Data della firma CE 24 Aprile 2020

Data di avvio 1 Giugno 2020

Data di completamento 28 Febbraio 2025

Finanziato da

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Costo totale

€ 6 718 370,00

Contributo UE

€ 5 140 274,41

Coordinato da

CONTACTICA SL
Spain

CORDIS fornisce collegamenti ai risultati finali pubblici e alle pubblicazioni dei progetti ORIZZONTE.

I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .

Risultati finali

Documents, reports (10)

Life Cycle Sustainability Assessment of ALEHOOP processes
Inventory of legal requirements applicable to ALEHOOP

Inventory of legal requirements applicable to ALEHOOP

Life Cycle Methodology definition and template
Dissemination and Communication Plan
Contribution to standardization (part I)

Report on the contribution to standardization

Product Category Rule for proteins
Contribution to standardization (part II)

Report on the contribution to standardization (part II)

Final Report on dissemination & Communication activities
Data Management Plan
Clustering activities and policy recommendations report

Websites, patent fillings, videos etc. (1)

Project website

ALEHOOP project website

Pubblicazioni

Peer reviewed articles (6)

Nutritional evaluation of high-value alternative proteins extracted from legume defective seeds

Autori: Camila Jiménez-González, Laura Fernández-De-Castro, Ana María Torrado, Clara Fuciños, Elena Díaz-de-Apodaca, María Luisa Rúa
Pubblicato in: Food Chemistry, Numero 481, 2025, Pagina/e 143936, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2025.143936

Red seaweed proteins: Valuable marine-origin compounds with encouraging applications

Autori: Camila Jiménez-González, Ana María Torrado Agrasar, Federico Mallo, María Luisa Rúa, Clara Fuciños
Pubblicato in: Algal Research, Numero 75, 2024, Pagina/e 103262, ISSN 2211-9264
Editore: Elsevier BV
DOI: 10.1016/j.algal.2023.103262

Anti-Inflammatory Effects of GLP-1 Receptor Activation in the Brain in Neurodegenerative Diseases

Autori: Yolanda Diz-Chaves, Zainab Mastoor, Carlos Spuch, Lucas C. González-Matías, Federico Mallo
Pubblicato in: International Journal of Molecular Sciences, Numero 23, 2024, Pagina/e 9583, ISSN 1422-0067
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/ijms23179583

Testing the inhibitory effects of different algal extracts on fish intestinal metalloproteases using in vitro assays

Autori: F. P. Martínez-Antequera, N. Gilannejad, S. Menanteau-Ledouble, M. Nilsen, M. E. Donovan, H. Sveier, J. M. Mancera, J. A. Martos-Sitcha, F. J. Moyano
Pubblicato in: Journal of Applied Phycology, 2025, ISSN 0921-8971
Editore: Kluwer Academic Publishers
DOI: 10.1007/s10811-024-03440-6

Renin–Angiotensin System in Liver Metabolism: Gender Differences and Role of Incretins

Autori: Zainab Mastoor, Yolanda Diz-Chaves, Lucas C. González-Matías, Federico Mallo
Pubblicato in: Metabolites, Numero 12, 2024, Pagina/e 411, ISSN 2218-1989
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/metabo12050411

Ensuring compliance: A review of EU regulations and standards for incorporating legume and legume by-product proteins in food formulations

Autori: Hitika Shah, Lubna Ahmed, Catherine Barry-Ryan.
Pubblicato in: Heliyon, 2024, Pagina/e Volume 10, Numero 21, ISSN 2405-8440
Editore: Heliyon

Book chapters (5)

Alternative Proteins for Food and Feed

Autori: Stefanie Verstringe, Robin Vandercruyssen, Hannes Carmans, Alexandru Vasile Rusu, Geert Bruggeman, Monica Trif
Pubblicato in: Biodiversity, Functional Ecosystems and Sustainable Food Production, 2023, Pagina/e 325-351, ISBN 978-3-031-07434-9
Editore: Springer International Publishing
DOI: 10.1007/978-3-031-07434-9_10

Sustainable and Cost-Effective Management of Residual Aquatic Seaweed Biomass. Business Opportunity for Seaweeds Biorifineries

Autori: Monica Trif, Alexandru Vasile Rusu, Touria Ould Bellahcen, Ouafa Cherifi, Maryam El Bakali
Pubblicato in: Seaweeds and Seaweed-Derived Compounds, 2024, Pagina/e 367-396
Editore: Springer International Publishing
DOI: 10.1007/978-3-031-65529-6_12

The Legal Status and Compliance of Seaweed and Seaweed-Derived Compounds

Autori: Lubna Ahmed, Catherine Barry-Ryan
Pubblicato in: Seaweeds and Seaweed-Derived Compounds, 2024, Pagina/e 511-519
Editore: Springer International Publishing
DOI: 10.1007/978-3-031-65529-6_18

Chapter 9. Antiviral and immunostimulant activities of protein value chains from residual biomass. In Book: Functional Foods and Viral Diseases.

Autori: Trif, M., Braicu, C. and Rusu, A.
Pubblicato in: Functional Foods and Viral Diseases, 2020, ISBN 8675209637
Editore: Food Science publisher

State of the World’s Commercially Seaweeds Genetic Resources for Food and Feeds

Autori: Stefanie Verstringe, Robin Vandercruyssen, Hannes Carmans, Monica Trif, Geert Bruggeman, Alexandru Vasile Rusu
Pubblicato in: Seaweeds and Seaweed-Derived Compounds, 2024, Pagina/e 489-510
Editore: Springer International Publishing
DOI: 10.1007/978-3-031-65529-6_17

Other (1)

Utilization of Legume By-Products: Transforming Surplus Food into High-Value Alternative Proteins

Autori: Maria Luisa Rua, Elena Díaz de Apodaca, Laura Fernández de Castro, Clara Fuciños, Ana María Torrado, Camila Jiménez-González
Pubblicato in: 2024
Editore: Elsevier BV
DOI: 10.2139/ssrn.4814590