Improving resource efficiency in the food industry by using non-conventional intermediate products

Taking into Account Upstream Variability of Flours with Processing Variables in Legume-Enriched Soft Cakes: Conception of a Multiobjective Model for the Monitoring of Physical Properties

(2019) Anne-Flore Monnet et al.   Food and Bioprocess Technology

Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients

(2018) Luis Eduardo Garcia-Amezquita et al.   Food and Bioprocess Technology

Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass - Consequences for industrial use

(2018) Angelica Tamayo Tenorio et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions

(2017) Marlies E.J. Geerts et al.   Innovative Food Science & Emerging Technologies

Understanding functional properties of mildly refined starch fractions of yellow pea

(2017) Marlies E.J. Geerts et al.   JOURNAL OF CEREAL SCIENCE

Processing- and product-related causes for food waste and implications for the food supply chain

(2017) Norbert Raak et al.   WASTE MANAGEMENT

Using product driven process synthesis in the biorefinery

(2016) Alexandra Kiskini et al.   COMPUTERS & CHEMICAL ENGINEERING

Toward computer-aided food engineering: Mechanistic frameworks for evolution of product, quality and safety during processing

(2016) A.K. Datta   JOURNAL OF FOOD ENGINEERING

Concepts for further sustainable production of foods

(2016) Atze Jan van der Goot et al.   JOURNAL OF FOOD ENGINEERING

Some remarks on computational approaches towards sustainable complex agri-food systems

(2016) Nathalie Perrot et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Functional analysis of mildly refined fractions from yellow pea

(2015) Pascalle J.M. Pelgrom et al.   FOOD HYDROCOLLOIDS

Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds

(2015) J.A.M. Berghout et al.   JOURNAL OF FOOD ENGINEERING

Dry fractionation for sustainable production of functional legume protein concentrates

(2015) M.A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The potential of aqueous fractionation of lupin seeds for high-protein foods

(2014) J.A.M. Berghout et al.   FOOD CHEMISTRY

The food waste hierarchy as a framework for the management of food surplus and food waste

(2014) Effie Papargyropoulou et al.   JOURNAL OF CLEANER PRODUCTION

Preparation of functional lupine protein fractions by dry separation

(2014) Pascalle J.M. Pelgrom et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dry fractionation for production of functional pea protein concentrates

(2013) Pascalle J.M. Pelgrom et al.   FOOD RESEARCH INTERNATIONAL

Current options for the valorization of food manufacturing waste: a review

(2013) Nadia Mirabella et al.   JOURNAL OF CLEANER PRODUCTION

Make to stock and mix to order: choosing intermediate products in the food-processing industry

(2009) Renzo Akkerman et al.   INTERNATIONAL JOURNAL OF PRODUCTION RESEARCH

Perspective on multiscale methodology for product design and engineering

(2008) Jean-Claude Charpentier   COMPUTERS & CHEMICAL ENGINEERING