Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing

Información del proyecto

HiStabJuice

Identificador del acuerdo de subvención: 956257

DOI

10.3030/956257

Proyecto cerrado

Fecha de la firma de la CE 4 Septiembre 2020

Fecha de inicio 1 Noviembre 2020

Fecha de finalización 28 Febrero 2025

Financiado con arreglo a

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Coste total

€ 2 837 413,44

Aportación de la UE

€ 2 837 413,44

Coordinado por

TECHNISCHE UNIVERSITAET WIEN
Austria

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. (4)

Vacancy descriptions

Job advertisements for ESR1-11 published.

Updated websites

All beneficiaries and partner organisations will take care that their respective websites, as well as the HiStabJuice website, are continuously updated with regard to the project's progress.

HiStabJuice website

Website established with both public and consortium areas.

Public engagement summary on the HiStabJuice website

The HiStabJuice website will be used as a central starting point for all information relating to and arising from the HiStabJuice project. This will be rounded out with a summary of all public engagements, including, for example, links to abstracts of seminar contributions.

Other (4)

Technical workshop 1

Topic, exact date and location to be set by PO1 closer to the date.

Technical workshop 2

Topic, exact date and location to be set by PO1 closer to the date.

Stakeholder conference

Partner organisation 1 (IFU) regularly holds conferences for juice industry stakeholders. These will be used as a means of dissemination, as well as drawing attention to other dissemination avenues already implemented.

IFU University - summer school

Juice processing summer school.

Publicaciones

Conference proceedings (9)

Salmonella spp. surrogates for assessing heat inactivation of pathogens during fruit juice production

Autores: GĘDAS, A., SCHMIDT, H. & WEISS, A.
Publicado en: 74. Jahrestagung der Deutschen Gesellschaft für Hygiene und Mikrobiologie (DGHM), 2022, Página(s) 55-56
Editor: DGHM

Changes in strawberry aroma : does fruit size matter?

Autores: Kristyna Simkova, Robert Veberič, Mariana C. Grohar, Tea Burin, Tina Smrke, Massimiliano Pelacci, Jerneja Jakopic
Publicado en: Zbornik referatov 5. slovenskega sadjarskega kongresa z mednarodno udeležbo : Krško, 17.-18. januar 2024, 2024, Página(s) 6, ISBN 978-961-91301-6-2
Editor: Strokovno sadjarsko društvo Slovenije

Aroma variability of everbearing strawberry cultivar 'Capri' during theharvest season

Autores: Kristyna Simkova, Metka Hudina, Mariana Cecilia Grohar, Tea Ivancic, Tina Smrke, Massimiliano Pelacci, Jerneja Jakopic
Publicado en: IV. dokotrski dan Bi(o)znanosti? Zbornik prispevkov, 2023, Página(s) 9, ISBN 978-961-6379-79-3
Editor: Biotechnical Faculty, University of Ljubljana

Influence of enzyme-assisted extraction on the yield, colour and concentration of selected primary and secondary metabolites in the juice of aronia (Aronia melanocarpa L.)

Autores: Alema Puzovic, Maja Mikulic-Petkovsek
Publicado en: Zbornik referatov 5. slovenskega sadjarskega kongresa z mednarodno udeležbo : Krško, 17.-18. januar 2024, 2024, Página(s) 6, ISBN 978-961-91301-6-2
Editor: Strokovno sadjarsko društvo Slovenije

Selection of surrogates for pathogenic Salmonella and EHEC strains based on thermal kinetics in fruit juices

Autores: GĘDAS, A., SCHMIDT, H. & WEISS, A.
Publicado en: 10th Congress of European Microbiologists FEMS2023, 2023, Página(s) 102
Editor: FEMS

Influence of environmental conditions on the thermal resistance of a surrogate for Salmonella spp.

Autores: GĘDAS, A., SCHMIDT, H. & WEISS, A.
Publicado en: 7th Joint Microbiology & Infection Conference, 2024, Página(s) 173
Editor: DGHM & VAAM

Surrogate for enterohemorrhagic E. coli based on the thermal resistance in different fruit beverages

Autores: GĘDAS, A., VON OEPEN, B., SCHMIDT, H. & WEISS, A.
Publicado en: 75. Jahrestagung der Deutschen Gesellschaft für Hygiene und Mikrobiologie (DGHM), 2023, Página(s) 35-36
Editor: DGHM

Suitable surrogate microorganisms for Salmonella spp. As safety indicators in fruit juice production

Autores: GĘDAS, A., WEISS, A. & SCHMIDT, H.
Publicado en: Abstract Book Food Micro 2022, 2022
Editor: ICFMH

Product life cycle management - food and beverage industry perspective

Autores: Hassan Zia, Leon Kos, Jože Tavčar
Publicado en: MOTSP 2022: book of abstracts, invited lectures, posters, full papers: 13th International Scientific Conference Management of Technology Step to Sustainable Production, 8-10 June 2022, Primošten, Croatia, 2022, Página(s) 5, ISSN 2939-3639
Editor: Croatian Association for PLM

Peer reviewed articles (25)

Berry size and weight as factors influencing the chemical composition of strawberry fruit

Autores: Kristyna Simkova, Robert Veberic, Metka Hudina, Mariana Cecilia Grohar, Tea Ivancic, Tina Smrke, Massimiliano Pelacci, Jerneja Jakopic
Publicado en: Journal of food composition and analysis, Edición art. no. 105509, vol. 123, 2023, Página(s) 11, ISSN 0889-1575
Editor: Academic Press
DOI: 10.1016/j.jfca.2023.105509

Suitability of Escherichia coli ATCC 11229 as Salmonella enterica surrogate for strawberry nectar pasteurization

Autores: GĘDAS, Astrid, SCHMIDT, Herbert & WEISS, Agnes
Publicado en: LWT – Food Science & Technology, Edición 198, 2024, Página(s) article number 116056, ISSN 0023-6438
Editor: Academic Press
DOI: 10.1016/j.lwt.2024.116056

Impact of thermal treatment, pulsed electric fields, and high-pressure processing on the transcriptome of Escherichia coli ATCC 8739

Autores: Astrid Gędas, Alessia Levante, Luca Cattani, Benedetta Bottari, Agnes Weiss
Publicado en: Innovative Food Science & Emerging Technologies, Edición 104, 2025, Página(s) 104077, ISSN 1466-8564
Editor: Elsevier BV
DOI: 10.1016/j.ifset.2025.104077

Development and validation of HPLC-MS/MS method for simultaneous analysis of B vitamins present naturally or after fortification in fruit juices

Autores: Hassan Zia, Nadine Fischbach, Mikko Hofsommer, Ana Slatnar
Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY, Edición Volume184, Article Number 115103, 2023, Página(s) 9, ISSN 0023-6438
Editor: Academic Press
DOI: 10.1016/j.lwt.2023.115103

Quantification and Distribution of Primary and Secondary Metabolites in the Inner and Outer Parts of Strawberry Fruit

Autores: Kristyna Simkova, Robert Veberic, Metka Hudina, Nika Cvelbar Weber, Tina Smrke, Mariana Cecilia Grohar, Tea Ivancic, Massimiliano Pelacci, Aljaz Medic, Jerneja Jakopic
Publicado en: Horticulturae, Edición vol. 9, iss. 5, art. 605, 2023, Página(s) 13, ISSN 2311-7524
Editor: MDPI
DOI: 10.3390/horticulturae9050605

A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions

Autores: Karen Louise Lacey, Andres Moreno-Barreto, Darío Pavón-Vargas, Luca Cattani, Massimiliano Rinaldi, Sara Rainieri, Rohini Dhenge
Publicado en: Journal of Food Processing and Preservation, Edición 2023, 2023, Página(s) 1-13, ISSN 0145-8892
Editor: Food and Nutrition Press, Inc.
DOI: 10.1155/2023/5481142

Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar – a pilot scale study

Autores: Hassan Zia, Helen Murray, Mikko Hofsommer, Andrés Moreno Barreto, Darío Pavon-vargas, Alema Puzovic, Astrid Gędas, Sebastian Rincon, Manfred Gössinger, Ana Slatnar
Publicado en: Food Chemistry, Edición 463, 2024, Página(s) 141078, ISSN 0308-8146
Editor: Elsevier BV
DOI: 10.1016/j.foodchem.2024.141078

The Effect of Freezing, Frozen Storage and Thawing on the Strawberry Fruit Composition

Autores: Kristyna Simkova, Mariana Cecilia Grohar, Massimiliano Pelacci, Robert Veberic, Jerneja Jakopic, Metka Hudina
Publicado en: International Journal of Fruit Science, Edición 24, 2024, Página(s) 186-199, ISSN 1553-8362
Editor: Haworth Press Inc.
DOI: 10.1080/15538362.2024.2355920

Culture-independent analysis of the common microbiota of strawberry fruits

Autores: Jennifer Griese, Herbert Schmidt, Manfred Gössinger, Agnes Weiss
Publicado en: LWT, Edición 217, 2025, Página(s) 117391, ISSN 0023-6438
Editor: Academic Press
DOI: 10.1016/j.lwt.2025.117391

Gene Expression and Enzyme Kinetics of Polyphenol Oxidases in Strawberry and Their Possible Involvement in Enzymatic Browning Reactions in Strawberry Nectar

Autores: Alberto Zavarise, Ibrahim Rabeeah, Christian Molitor, Mahboubeh Davoudi Pahnekolayi, Viktoria Gruber-Schmidt, Andrea Winter, Klaus Olbricht, Christian Haselmair-Gosch, Karl Stich, Manfred Goessinger, Heidi Halbwirth
Publicado en: Foods, Edición 14, 2025, Página(s) 2064, ISSN 2304-8158
Editor: MDPI AG
DOI: 10.3390/foods14122064

Prediction of the potential colour stability of strawberry nectar by use of a Stability Prediction Value (SPV)

Autores: Helen Murray, Claudia Dietl-Schuller, Marlene Lindner, Karin Korntheuer, Heidrun Halbwirth, Manfred Gössinger
Publicado en: LWT - Food Science and Technology, 2023, ISSN 0023-6438
Editor: Academic Press
DOI: 10.1016/j.lwt.2022.114233

Simultaneous analysis of ascorbic and dehydroascorbic acid in fruit juice using HILIC chromatography coupled with mass spectrometry

Autores: Hassan Zia, Nadine Fischbach, Mikko Hofsommer, Ana Slatnar
Publicado en: Journal of Food Composition and Analysis, Edición Volume 124, December 2023, 105714, 2023, Página(s) 7, ISSN 0889-1575
Editor: Academic Press
DOI: 10.1016/j.jfca.2023.105714

Effect of Heat Pasteurization and Enzymatic Maceration on Yield, Color, Sugars, Organic Acids, and Phenolic Content in the ‘Merlot Kanthus’ Grape Juice

Autores: Alema Puzovic, Massimiliano Pelacci, Kristyna Simkova, Metka Hudina, Denis Rusjan, Robert Veberic, Maja Mikulic-Petkovsek
Publicado en: Beverages, Edición 10, 2024, Página(s) 66, ISSN 2306-5710
Editor: MDPI
DOI: 10.3390/beverages10030066

Variability in ‘Capri’ everbearing strawberry quality during a harvest season

Autores: Kristyna Simkova, Robert Veberic,Metka Hudina,Mariana Cecilia Grohar,Tea Ivancic,Tina Smrke,Massimiliano Pelacci, Jerneja Jakopic
Publicado en: Foods, Edición vol. 12, iss. 6, art. 1349, 2023, Página(s) 16, ISSN 2304-8158
Editor: MDPI
DOI: 10.3390/foods12061349

Conductivity at varying frequencies as a method for differentiating strawberry ripeness and association with colour acceptance of strawberry nectars

Autores: Helen Murray, Fabio Stipkovits, Marlene Lindner, Jasmin Wühl, Heidrun Halbwirth, Manfred Gössinger
Publicado en: Journal of the Science of Food and Agriculture, Edición 104, 2024, Página(s) 9630-9639, ISSN 0022-5142
Editor: John Wiley & Sons Inc.
DOI: 10.1002/jsfa.13787

Strawberry Post-Harvest Anthocyanin Development to Improve the Colour Stability of Strawberry Nectars

Autores: Helen Murray, Fabio Stipkovits, Jasmin Wühl, Heidrun Halbwirth, Manfred Gössinger
Publicado en: Beverages, Edición 10, 2024, Página(s) 36, ISSN 2306-5710
Editor: Beverages
DOI: 10.3390/beverages10020036

Changes in the Aroma Profile and Phenolic Compound Contents of Different Strawberry Cultivars during Ripening

Autores: Kristyna Simkova, Robert Veberic, Mariana Cecilia Grohar, Massimiliano Pelacci, Tina Smrke, Tea Ivancic, Aljaz Medic, Nika Cvelbar Weber, Jerneja Jakopic
Publicado en: Plants, Edición 13, 2024, Página(s) 1419, ISSN 2223-7747
Editor: MDPI
DOI: 10.3390/plants13101419

Non-destructive and destructive physical measurements as indicators of sugar and organic acid contents in strawberry fruit during ripening

Autores: Kristyna Simkova, Robert Veberic, Metka Hudina, Mariana C. Grohar, Massimiliano Pelacci, Tina Smrke, Tea Ivancic, Nika Cvelbar Weber, Jerneja Jakopic
Publicado en: Scientia Horticulturae, Edición 327, 112843, 2024, Página(s) 8, ISSN 1879-1018
Editor: Elsevier
DOI: 10.1016/j.scienta.2024.112843

Strawberry Nectar Colour Stability and Aroma: Influence of Cultivar, Harvest Time and Ripening Stage

Autores: Helen Murray, Walter Brandes, Sezer Sari, Phillip Eder, Claudia Dietl-Schuller, Marlene Lindner, Christian Philipp, Heidi Halbwirth, Christian Haselmair-Gosch, Manfred Gössinger
Publicado en: Horticulturae, Edición 11, 2025, Página(s) 617, ISSN 2311-7524
Editor: MDPI AG
DOI: 10.3390/horticulturae11060617

Comparative Evaluation of Conventional and Emerging Maceration Techniques for Enhancing Bioactive Compounds in Aronia Juice

Autores: Alema Puzovic, Maja Mikulic-Petkovsek
Publicado en: Foods, Edición 13, 2025, Página(s) 3255, ISSN 2304-8158
Editor: MDPI
DOI: 10.3390/foods13203255

Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale

Autores: Dario Pavón-Vargas, Krystina Simkova, Alema Puzović, Andres Moreno-Barreto, Astrid Gędas, Helen Murray, Ibrahim Rabeeah, Sebastian Rincon, Ngoc Quynh Anh Truong, Alberto Zavarise, Hassan Zia, Luca Sandei, Massimiliano Rinaldi, Stephane Georgé, Mario Gozzi, Manfred Gössinger, Severin Guski, Stefan Humel, Jerneja Jakopic, Carine Le Bourvellec, Sara Rainieri, Maja Mikulic-Petkovsek, Agnes Weiss,
Publicado en: LWT, Edición 228, 2025, Página(s) 118066, ISSN 0023-6438
Editor: Academic Press
DOI: 10.1016/j.lwt.2025.118066

Identification and evaluation of Escherichia coli strain ATCC 8739 as a surrogate for thermal inactivation of enterohemorrhagic Escherichia coli in fruit nectars: Impact of applied techniques on the decimal reduction time

Autores: GĘDAS, Astrid, SCHMIDT, Herbert & WEISS, Agnes
Publicado en: Food Microbiology, Edición 122, 2024, Página(s) article number 104544, ISSN 0740-0020
Editor: Academic Press
DOI: 10.1016/j.fm.2024.104544

Characterisation of phenolic compounds and polysaccharides in strawberry: Cultivar and harvest effects and their correlation with nectar colour stability

Autores: S. Rincon, H. Murray, M. Gössinger, C. Ginies, P. Goupy, C. Dufour, O. Dangles, C. Le Bourvellec
Publicado en: Food Chemistry, Edición 473, 2025, Página(s) 143112, ISSN 0308-8146
Editor: Elsevier BV
DOI: 10.1016/j.foodchem.2025.143112

Apple Pomace as a Potential Source of Oxidative Stress-Protecting Dihydrochalcones

Autores: Ibrahim Rabeeah, Viktoria Gruber-Schmidt, Helen Murray, Negin Afsharzadeh, Renate Paltram, Silvija Marinovic, Hassan Zia, Olly Sanny Hutabarat, Mikko Hofsommer, Ana Slatnar, Christopher Schlosser, Karl Stich, Heidi Halbwirth, Manfred Gössinger, Christian Haselmair-Gosch
Publicado en: Antioxidants, Edición 13, 2024, Página(s) 1159, ISSN 2076-3921
Editor: MDPI
DOI: 10.3390/antiox13101159

A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages

Autores: Hassan Zia, Ana Slatnar, Tatjana Košmerl, Mojca Korošec
Publicado en: Frontiers in Food Science and Technology, Edición 4, 2024, Página(s) 23, ISSN 2674-1121
Editor: FRONTIERS MEDIA SA
DOI: 10.3389/frfst.2024.1405384