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

Información del proyecto

HIPSTER

Identificador del acuerdo de subvención: 635643

DOI

10.3030/635643

Proyecto cerrado

Fecha de la firma de la CE 6 Febrero 2015

Fecha de inicio 1 Marzo 2015

Fecha de finalización 30 Noviembre 2017

Financiado con arreglo a

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

Coste total

€ 2 332 157,32

Aportación de la UE

€ 1 978 928,75

Coordinado por

CENTRO NACIONAL DE TECNOLOGIA Y SEGURIDAD ALIMENTARIA
Spain

CORDIS proporciona enlaces a los documentos públicos y las publicaciones de los proyectos de los programas marco HORIZONTE.

Los enlaces a los documentos y las publicaciones de los proyectos del Séptimo Programa Marco, así como los enlaces a algunos tipos de resultados específicos, como conjuntos de datos y «software», se obtienen dinámicamente de OpenAIRE .

Resultado final

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.

Publicaciones

Peer reviewed articles (1)

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

Autores: Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel
Publicado en: PLOS ONE, Edición 12/10, 2017, Página(s) e0187023, ISSN 1932-6203
Editor: 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.

Autores: Ramos, S.J., Millan, D., Ortiz, L., Alonso, D., Garcia, S.
Publicado en: 2017
Editor: 31st EFFoST International Conference 2017

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

Autores: Maier, M.B., Lenz, C.A., Vogel, R.F.
Publicado en: 2016
Editor: 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.

Autores: Maier, M.B., Lenz, C.A., Vogel, R.F.
Publicado en: 2017
Editor: 31st EFFoST International Conference 2017

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

Autores: Millán, D.
Publicado en: 2017
Editor: IFTPS - 6th European Conference, Seville 2017

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

Autores: García, S.
Publicado en: 2017
Editor: 31st EFFoST International Conference 2017

Quality benefits of HPT processed food

Autores: van Lanen, N.
Publicado en: 2017
Editor: 31st EFFoST International Conference 2017

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

Autores: Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel
Publicado en: 2017
Editor: 31st EFFoST International Conference 2017

Microbial inactivation by high hydrostatic pressure and heat

Autores: S. García
Publicado en: 2015
Editor: IFTPS - 5th European Conference, Seville 2015

Derechos de propiedad intelectual

Patent (2)

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

Número de solicitud/publicación: P 201531416
Fecha: 2015-10-02
Solicitante(s): METRONICS TECHNOLOGIES SL

Installation and method for the treatment of food with high pressure

Número de solicitud/publicación: P 201730744
Fecha: 2017-05-30
Solicitante(s): METRONICS TECHNOLOGIES SL