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

Projektinformationen

HIPSTER

ID Finanzhilfevereinbarung: 635643

DOI

10.3030/635643

Projekt abgeschlossen

EK-Unterschriftsdatum 6 Februar 2015

Startdatum 1 März 2015

Enddatum 30 November 2017

Finanziert unter

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

Gesamtkosten

€ 2 332 157,32

EU-Beitrag

€ 1 978 928,75

Koordiniert durch

CENTRO NACIONAL DE TECNOLOGIA Y SEGURIDAD ALIMENTARIA
Spain

CORDIS bietet Links zu öffentlichen Ergebnissen und Veröffentlichungen von HORIZONT-Projekten.

Links zu Ergebnissen und Veröffentlichungen von RP7-Projekten sowie Links zu einigen Typen spezifischer Ergebnisse wie Datensätzen und Software werden dynamisch von OpenAIRE abgerufen.

Leistungen

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.

Veröffentlichungen

Peer reviewed articles (1)

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

Autoren: Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel
Veröffentlicht in: PLOS ONE, Ausgabe 12/10, 2017, Seite(n) e0187023, ISSN 1932-6203
Herausgeber: Public Library of Science
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.

Autoren: Ramos, S.J., Millan, D., Ortiz, L., Alonso, D., Garcia, S.
Veröffentlicht in: 2017
Herausgeber: 31st EFFoST International Conference 2017

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

Autoren: Maier, M.B., Lenz, C.A., Vogel, R.F.
Veröffentlicht in: 2016
Herausgeber: 9th International Conference on High Pressure Bioscience and Biotechnology, HPBB2016. 07/2016

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

Autoren: Maier, M.B., Lenz, C.A., Vogel, R.F.
Veröffentlicht in: 2017
Herausgeber: 31st EFFoST International Conference 2017

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

Autoren: Millán, D.
Veröffentlicht in: 2017
Herausgeber: IFTPS - 6th European Conference, Seville 2017

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

Autoren: García, S.
Veröffentlicht in: 2017
Herausgeber: 31st EFFoST International Conference 2017

Quality benefits of HPT processed food

Autoren: van Lanen, N.
Veröffentlicht in: 2017
Herausgeber: 31st EFFoST International Conference 2017

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

Autoren: Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel
Veröffentlicht in: 2017
Herausgeber: 31st EFFoST International Conference 2017

Microbial inactivation by high hydrostatic pressure and heat

Autoren: S. García
Veröffentlicht in: 2015
Herausgeber: IFTPS - 5th European Conference, Seville 2015

Rechte des geistigen Eigentums

Patent (2)

System for the treatment of food by means of pressure and temperature.

Antrags-/Publikationsnummer: P 201531416
Datum: 2015-10-02
Antragsteller: METRONICS TECHNOLOGIES SL

Installation and method for the treatment of food with high pressure

Antrags-/Publikationsnummer: P 201730744
Datum: 2017-05-30
Antragsteller: METRONICS TECHNOLOGIES SL