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

Risultati finali

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.

Pubblicazioni

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

Autori: Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel
Pubblicato in: PLOS ONE, Numero 12/10, 2017, Pagina/e e0187023, ISSN 1932-6203
Editore: 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.

Autori: Ramos, S.J., Millan, D., Ortiz, L., Alonso, D., Garcia, S.
Pubblicato in: 2017
Editore: 31st EFFoST International Conference 2017

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

Autori: Maier, M.B., Lenz, C.A., Vogel, R.F.
Pubblicato in: 2016
Editore: 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.

Autori: Maier, M.B., Lenz, C.A., Vogel, R.F.
Pubblicato in: 2017
Editore: 31st EFFoST International Conference 2017

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

Autori: Millán, D.
Pubblicato in: 2017
Editore: IFTPS - 6th European Conference, Seville 2017

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

Autori: García, S.
Pubblicato in: 2017
Editore: 31st EFFoST International Conference 2017

Quality benefits of HPT processed food

Autori: van Lanen, N.
Pubblicato in: 2017
Editore: 31st EFFoST International Conference 2017

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

Autori: Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel
Pubblicato in: 2017
Editore: 31st EFFoST International Conference 2017

Microbial inactivation by high hydrostatic pressure and heat

Autori: S. García
Pubblicato in: 2015
Editore: IFTPS - 5th European Conference, Seville 2015

Diritti di proprietà intellettuale

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

Numero candidatura/pubblicazione: P 201531416
Data: 2015-10-02
Candidato/i: METRONICS TECHNOLOGIES SL

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

Numero candidatura/pubblicazione: P 201531416
Data: 2015-10-02
Candidato/i: METRONICS TECHNOLOGIES SL

Installation and method for the treatment of food with high pressure

Numero candidatura/pubblicazione: P 201730744
Data: 2017-05-30
Candidato/i: METRONICS TECHNOLOGIES SL

Risultati finali

Pubblicazioni

Diritti di proprietà intellettuale

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