Results 31 - 40 of 4077
[PROJECT] EUBERRY - The sustainable improvement of European berry production, quality and nutritional value in a changing environment: Strawberries, Currants, Blackberries, Blueberries and Raspberries
ID: 265942
Start date: 2011-05-01, End date: 2014-10-31
The main objective of the EUBerry project is to provide the necessary knowledge and tools to facilitate development of high quality, consumer-desirable fresh berry fruits of high nutritional quality optimal for human health at a competitive cost. The further objective is the ...
Programme: FP7-KBBE
Record Number: 99346
Last updated on: 2017-05-29
Executive Summary:The overall strategy of the EUBerry has been delivered through the activities of four RTD (Research and Technological Development) work packages (WP1 to 4), with additional dissemination (WP5) and management (WP6) work packages. Each WP had clear objectives...
Programme: FP7-KBBE
Record Number: 167742
Last updated on: 2015-08-07
[RESULT IN BRIEF] Using heat processing to reduce food contamination
Researchers have developed new technologies to monitor and control food contamination during processing, without compromising taste or nutritional value.
Programme: FP7-KBBE
Record Number: 91121
Last updated on: 2015-09-03
[RESULT IN BRIEF] Uso de tratamiento térmico para reducir la contaminación de alimentos
Unos investigadores han desarrollado nuevas tecnologías para monitorizar y controlar la contaminación de los alimentos durante el procesamiento sin alterar su sabor o sus propiedades nutricionales.
Programme: FP7-KBBE
Record Number: 91121
Last updated on: 2015-09-03
[RESULT IN BRIEF] Geringere Lebensmittelkontamination durch Wärmebehandlung
Forscher entwickelten neue Technologien, um die Lebensmittelkontamination während der Verarbeitungskette zu überwachen und zu verhindern, ohne den Geschmack oder den Nährwert zu beeinträchtigen.
Programme: FP7-KBBE
Record Number: 91121
Last updated on: 2015-09-03
[RESULT IN BRIEF] Utiliser la chaleur pour réduire la contamination des aliments
Des chercheurs ont mis au point de nouvelles techniques pour surveiller et contrôler la contamination des aliments durant leur traitement, tout en préservant le goût et les propriétés nutritionnelles.
Programme: FP7-KBBE
Record Number: 91121
Last updated on: 2015-09-03
[RESULT IN BRIEF] Il trattamento termico per ridurre la contaminazione alimentare
I ricercatori hanno ideato nuove tecnologie per il monitoraggio e il controllo della contaminazione alimentare durante i processi di trasformazione dei cibi senza comprometterne il gusto o il valore nutrizionale.
Programme: FP7-KBBE
Record Number: 91121
Last updated on: 2015-09-03
[RESULT IN BRIEF] Obróbka cieplna pomaga walczyć ze skażeniem żywności
Naukowcy opracowali nowe technologie monitorowania i eliminacji zanieczyszczeń obecnych w żywności podczas jej obróbki, bez szkody dla smaku czy wartości odżywczych.
Programme: FP7-KBBE
Record Number: 91121
Last updated on: 2015-09-03
[PROJECT] PROMETHEUS - PROcess contaminants: Mitigation and Elimination Techniques for High food quality and their Evaluation Using Sensors & Simulation
ID: 265558
Start date: 2011-05-01, End date: 2014-04-30
The PROMETHEUS project will help the European food industry reduce consumer exposure to food processing contaminants without affecting food quality or microbiological safety. PROMETHEUS builds on the previous EU projects HEATOX and ICARE. Its aims are (1) to understand the dy...
Programme: FP7-KBBE
Record Number: 98972
Last updated on: 2017-05-29
Executive Summary:The PROMETHEUS project investigated during three years how major food processing contaminants form and how this can be monitored and mitigated. The project findings will serve as an invaluable resource for food and drink manufacturers who wish to identify the...
Programme: FP7-KBBE
Record Number: 159384
Last updated on: 2015-04-02
List retrieved on: 2017-07-30
