FERBLEND - Media

Publications

2023:

• Raak N, Corredig M (2023) Towards creating sustainable foods from side streams: Heat-induced structure formation in blends of sunflower seed press cakes and cheese whey under moderate shear, Food Hydrocolloids (2023), doi: https://doi.org/10.1016/j.foodhyd.2023.108932 

• Morejon-Caraballo S, Rohm H, Struck S (2023) Green solvents for deoiling pumpkin and sunflower press cake: Impact on composition and technofunctional properties. International Jopurnal of Food Science and Technology, doi: 10.1111/ijfs.16335 

2022:

• Raak N, Struck S, Jaros D, Hernando I, Gulseren I, Michalska-Ciechanowska A, Foschino R, Corredig M, Rohm H (2022) Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system. Future Foods, doi: 10.1016/j.fufo.2022/100207
• Mangieri N, Ambrosini D, Baroffio S, Vigentini I, Foschino R, De Noni I (2022). Valorisation of bovine sweet whey and sunflower press cake blend through controlled fermentation as platform for innovative food materials. Foods, 11(10):1417. https://doi.org/10.3390/foods11101417

Presentations

2023

• Raak N, Mangieri N, Foschino R, Corredig M (2023) Shaping the Structure of Blends from Sunflower Press Cake and Whey Proteins through Heat Treatment and Fermentation. 9th International Symposium on Food Rheology and Structure (Talk)

2022:

• Brzezowska J, Michalska-Ciechanowska A (2022) Food processing side streams as a novel source of proteins. 2^nd CiFOOD Conference, online (Poster + Short presentation)
• Figiel A, Masztalerz K (2022) Novel Drying Methods in Preservation of Bio-Based Side Stream and By-Products. 4th Nordic Baltic Drying Conference, Wrocław, Poland (keynote lecture) 
• Foschino R (2022) Fermentation-induced valorization of side stream blends from oilseed and dairy industry. 2^nd CiFOOD Conference, online (Keynote talk)
• Masztalerz K, Lech K, Figiel A, Brzezowska J, Michalska-Ciechanowska A (2022) The influence of the pretreatment method on the physico-chemical properties of sunflower seed cake products. 4th Nordic Baltic Drying Conference, Wrocław, Poland (oral presentation) 
• Morejón Caraballo S, Rataj L, Nachemson Ekwall S, Struck S, Rohm H (2022) Influence of homogenisation on stability and rheology of press cake-whey dispersions for fermentation. 2^nd NIZO Plant Protein Functionality Conference, online (Poster).
• Raak N, Corredig M (2021) Presentation of the FERBLEND project at the Organic RDD & CORE Organic SUSFOOD Welcome meeting, online.
• Raak N, Corredig M (2022) Shaping side stream blends from sunflower oil and dairy industry for future sustainable food applications. 2^nd NIZO Plant Protein Functionality Conference, online. (Poster)
• Raak N, Corredig M (2022) Heat and shear treatment of side stream blends from sunflower oil and dairy industry for future sustainable food applications. 5^th Food Structure and Functionality Symposium, Cork, Ireland. (Talk)

2021:

• Mangieri N, Picozzi C, Vigentini I, Foschino R (2021). Isolation and characterization of Lactic acid bacteria and yeasts for the fermentation of food industry by-products. 6th International Conference on Microbial Diversity (MD2021), 14-15 December 2021, Poster, p. 92, Verona (IT).
• Morejón Caraballo S, Sert D, Struck S, Rohm H (2021) Effects of solvent extraction on nutritional and technofunctional properties of pumpkin and sunflower press cake. EFFoST 35th International Conference, Lausanne (Poster).

Media

Presentations from the first stakeholder meeting on 21st July 2022

Presentation from the 2nd stakeholder meeting on 18th July 2023