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

Livrables

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

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

Project website online.

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

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

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

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

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

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

Livrables

Publications

Droits de propriété intellectuelle

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