Deployment of high pressure and temperature food processing for sustainable, safe and nutritious foods with fresh-like quality

Deliverables

Websites, patent fillings, videos etc. (3)

Project Brochure

Brochure for informing relevant stakeholder community of the Project and its objectives.

Institutional video

Institutional video describing the project, the HPT processing technology tools and solutions tested and main results.

Project website in operation

Project website online.

Demonstrators, pilots, prototypes (1)

New range of fish, meat, egg and vegetable products with fresh-like properties, reduced chemical preservatives and longer shelf life than treated with HPP or pasteurised at room temperature or in refrigeration, to be marketed by the food producers

New range of fish, meat, egg and vegetable products with fresh-like properties, reduced chemical preservatives and longer shelf life than treated with HPP or pasteurised at room temperature or in refrigeration, to be marketed by the food producers IAN and MARFO

Documents, reports (2)

Report on legal requirements and Control Critical Points

Report on legal requirements and Control Critical Points for the foods produced using the new system.

Report on Dissemination and Communication Activities

Report on Dissemination and Communication Activities.

Publications

Peer reviewed articles (1)

Non-linear pressure/temperature-dependence of high pressure thermal inactivation of proteolytic Clostridium botulinum type B in foods

Author(s): Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel
Published in: PLOS ONE, Issue 12/10, 2017, Page(s) e0187023, ISSN 1932-6203
DOI: 10.1371/journal.pone.0187023

Conference proceedings (8)

Effect of High Pressure-Thermal Sterilization on the Inactivation of Geobacillus stearothermophilus Spores in Ready to Eat Meals.

Author(s): Ramos, S.J., Millan, D., Ortiz, L., Alonso, D., Garcia, S.
Published in: 2017

Towards a generic appoach for the evaluation of high pressure temperature inactivation of Clostridium botulinum.

Author(s): Maier, M.B., Lenz, C.A., Vogel, R.F.
Published in: 2016

Comparison of high pressure thermal inactivation of Clostridium botulinum spores in real foods with models with varying primary food components.

Author(s): Maier, M.B., Lenz, C.A., Vogel, R.F.
Published in: 2017

Could High Pressure and Temperature process improve the quality parameters of food products?

Author(s): Millán, D.
Published in: 2017

Deployment of high pressure and temperature processing technology in the food industry

Author(s): García, S.
Published in: 2017

Quality benefits of HPT processed food

Author(s): van Lanen, N.
Published in: 2017

Non-linear pressure/temperature-dependence of high pressure thermal inactivation of proteolytic Clostridium botulinum type B in foods

Author(s): Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel
Published in: 2017

Microbial inactivation by high hydrostatic pressure and heat

Author(s): S. García
Published in: 2015