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

Informations projet

HIPSTER

N° de convention de subvention: 635643

DOI

10.3030/635643

Projet clôturé

Date de signature de la CE 6 Février 2015

Date de début 1 Mars 2015

Date de fin 30 Novembre 2017

Financé au titre de

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

Coût total

€ 2 332 157,32

Contribution de l’UE

€ 1 978 928,75

Coordonné par

CENTRO NACIONAL DE TECNOLOGIA Y SEGURIDAD ALIMENTARIA
Spain

CORDIS fournit des liens vers les livrables publics et les publications des projets HORIZON.

Les liens vers les livrables et les publications des projets du 7e PC, ainsi que les liens vers certains types de résultats spécifiques tels que les jeux de données et les logiciels, sont récupérés dynamiquement sur OpenAIRE .

Livrables

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

Auteurs: Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel
Publié dans: PLOS ONE, Numéro 12/10, 2017, Page(s) e0187023, ISSN 1932-6203
Éditeur: 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.

Auteurs: Ramos, S.J., Millan, D., Ortiz, L., Alonso, D., Garcia, S.
Publié dans: 2017
Éditeur: 31st EFFoST International Conference 2017

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

Auteurs: Maier, M.B., Lenz, C.A., Vogel, R.F.
Publié dans: 2016
Éditeur: 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.

Auteurs: Maier, M.B., Lenz, C.A., Vogel, R.F.
Publié dans: 2017
Éditeur: 31st EFFoST International Conference 2017

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

Auteurs: Millán, D.
Publié dans: 2017
Éditeur: IFTPS - 6th European Conference, Seville 2017

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

Auteurs: García, S.
Publié dans: 2017
Éditeur: 31st EFFoST International Conference 2017

Quality benefits of HPT processed food

Auteurs: van Lanen, N.
Publié dans: 2017
Éditeur: 31st EFFoST International Conference 2017

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

Auteurs: Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel
Publié dans: 2017
Éditeur: 31st EFFoST International Conference 2017

Microbial inactivation by high hydrostatic pressure and heat

Auteurs: S. García
Publié dans: 2015
Éditeur: IFTPS - 5th European Conference, Seville 2015

Droits de propriété intellectuelle

Patent (2)

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

Numéro de demande/publication: P 201531416
Date: 2015-10-02
Demandeur(s): METRONICS TECHNOLOGIES SL

Installation and method for the treatment of food with high pressure

Numéro de demande/publication: P 201730744
Date: 2017-05-30
Demandeur(s): METRONICS TECHNOLOGIES SL