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

Informacje na temat projektu

HiStabJuice

Identyfikator umowy o grant: 956257

DOI

10.3030/956257

Projekt został zamknięty

Data podpisania przez KE 4 Września 2020

Data rozpoczęcia 1 Listopada 2020

Data zakończenia 28 Lutego 2025

Finansowanie w ramach

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Koszt całkowity

€ 2 837 413,44

Wkład UE

€ 2 837 413,44

Koordynowany przez

TECHNISCHE UNIVERSITAET WIEN
Austria

CORDIS oferuje możliwość skorzystania z odnośników do publicznie dostępnych publikacji i rezultatów projektów realizowanych w ramach programów ramowych HORYZONT.

Odnośniki do rezultatów i publikacji związanych z poszczególnymi projektami 7PR, a także odnośniki do niektórych konkretnych kategorii wyników, takich jak zbiory danych i oprogramowanie, są dynamicznie pobierane z systemu OpenAIRE .

Rezultaty

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.

Publikacje

Conference proceedings (9)

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

Autorzy: GĘDAS, A., SCHMIDT, H. & WEISS, A.
Opublikowane w: 74. Jahrestagung der Deutschen Gesellschaft für Hygiene und Mikrobiologie (DGHM), 2022, Strona(/y) 55-56
Wydawca: DGHM

Changes in strawberry aroma : does fruit size matter?

Autorzy: Kristyna Simkova, Robert Veberič, Mariana C. Grohar, Tea Burin, Tina Smrke, Massimiliano Pelacci, Jerneja Jakopic
Opublikowane w: Zbornik referatov 5. slovenskega sadjarskega kongresa z mednarodno udeležbo : Krško, 17.-18. januar 2024, 2024, Strona(/y) 6, ISBN 978-961-91301-6-2
Wydawca: Strokovno sadjarsko društvo Slovenije

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

Autorzy: Kristyna Simkova, Metka Hudina, Mariana Cecilia Grohar, Tea Ivancic, Tina Smrke, Massimiliano Pelacci, Jerneja Jakopic
Opublikowane w: IV. dokotrski dan Bi(o)znanosti? Zbornik prispevkov, 2023, Strona(/y) 9, ISBN 978-961-6379-79-3
Wydawca: 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.)

Autorzy: Alema Puzovic, Maja Mikulic-Petkovsek
Opublikowane w: Zbornik referatov 5. slovenskega sadjarskega kongresa z mednarodno udeležbo : Krško, 17.-18. januar 2024, 2024, Strona(/y) 6, ISBN 978-961-91301-6-2
Wydawca: Strokovno sadjarsko društvo Slovenije

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

Autorzy: GĘDAS, A., SCHMIDT, H. & WEISS, A.
Opublikowane w: 10th Congress of European Microbiologists FEMS2023, 2023, Strona(/y) 102
Wydawca: FEMS

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

Autorzy: GĘDAS, A., SCHMIDT, H. & WEISS, A.
Opublikowane w: 7th Joint Microbiology & Infection Conference, 2024, Strona(/y) 173
Wydawca: DGHM & VAAM

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

Autorzy: GĘDAS, A., VON OEPEN, B., SCHMIDT, H. & WEISS, A.
Opublikowane w: 75. Jahrestagung der Deutschen Gesellschaft für Hygiene und Mikrobiologie (DGHM), 2023, Strona(/y) 35-36
Wydawca: DGHM

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

Autorzy: GĘDAS, A., WEISS, A. & SCHMIDT, H.
Opublikowane w: Abstract Book Food Micro 2022, 2022
Wydawca: ICFMH

Product life cycle management - food and beverage industry perspective

Autorzy: Hassan Zia, Leon Kos, Jože Tavčar
Opublikowane w: 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, Strona(/y) 5, ISSN 2939-3639
Wydawca: Croatian Association for PLM

Peer reviewed articles (25)

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

Autorzy: Kristyna Simkova, Robert Veberic, Metka Hudina, Mariana Cecilia Grohar, Tea Ivancic, Tina Smrke, Massimiliano Pelacci, Jerneja Jakopic
Opublikowane w: Journal of food composition and analysis, Numer art. no. 105509, vol. 123, 2023, Strona(/y) 11, ISSN 0889-1575
Wydawca: Academic Press
DOI: 10.1016/j.jfca.2023.105509

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

Autorzy: GĘDAS, Astrid, SCHMIDT, Herbert & WEISS, Agnes
Opublikowane w: LWT – Food Science & Technology, Numer 198, 2024, Strona(/y) article number 116056, ISSN 0023-6438
Wydawca: 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

Autorzy: Astrid Gędas, Alessia Levante, Luca Cattani, Benedetta Bottari, Agnes Weiss
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 104, 2025, Strona(/y) 104077, ISSN 1466-8564
Wydawca: 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

Autorzy: Hassan Zia, Nadine Fischbach, Mikko Hofsommer, Ana Slatnar
Opublikowane w: LWT-FOOD SCIENCE AND TECHNOLOGY, Numer Volume184, Article Number 115103, 2023, Strona(/y) 9, ISSN 0023-6438
Wydawca: 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

Autorzy: Kristyna Simkova, Robert Veberic, Metka Hudina, Nika Cvelbar Weber, Tina Smrke, Mariana Cecilia Grohar, Tea Ivancic, Massimiliano Pelacci, Aljaz Medic, Jerneja Jakopic
Opublikowane w: Horticulturae, Numer vol. 9, iss. 5, art. 605, 2023, Strona(/y) 13, ISSN 2311-7524
Wydawca: MDPI
DOI: 10.3390/horticulturae9050605

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

Autorzy: Karen Louise Lacey, Andres Moreno-Barreto, Darío Pavón-Vargas, Luca Cattani, Massimiliano Rinaldi, Sara Rainieri, Rohini Dhenge
Opublikowane w: Journal of Food Processing and Preservation, Numer 2023, 2023, Strona(/y) 1-13, ISSN 0145-8892
Wydawca: 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

Autorzy: Hassan Zia, Helen Murray, Mikko Hofsommer, Andrés Moreno Barreto, Darío Pavon-vargas, Alema Puzovic, Astrid Gędas, Sebastian Rincon, Manfred Gössinger, Ana Slatnar
Opublikowane w: Food Chemistry, Numer 463, 2024, Strona(/y) 141078, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2024.141078

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

Autorzy: Kristyna Simkova, Mariana Cecilia Grohar, Massimiliano Pelacci, Robert Veberic, Jerneja Jakopic, Metka Hudina
Opublikowane w: International Journal of Fruit Science, Numer 24, 2024, Strona(/y) 186-199, ISSN 1553-8362
Wydawca: Haworth Press Inc.
DOI: 10.1080/15538362.2024.2355920

Culture-independent analysis of the common microbiota of strawberry fruits

Autorzy: Jennifer Griese, Herbert Schmidt, Manfred Gössinger, Agnes Weiss
Opublikowane w: LWT, Numer 217, 2025, Strona(/y) 117391, ISSN 0023-6438
Wydawca: 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

Autorzy: 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
Opublikowane w: Foods, Numer 14, 2025, Strona(/y) 2064, ISSN 2304-8158
Wydawca: MDPI AG
DOI: 10.3390/foods14122064

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

Autorzy: Helen Murray, Claudia Dietl-Schuller, Marlene Lindner, Karin Korntheuer, Heidrun Halbwirth, Manfred Gössinger
Opublikowane w: LWT - Food Science and Technology, 2023, ISSN 0023-6438
Wydawca: 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

Autorzy: Hassan Zia, Nadine Fischbach, Mikko Hofsommer, Ana Slatnar
Opublikowane w: Journal of Food Composition and Analysis, Numer Volume 124, December 2023, 105714, 2023, Strona(/y) 7, ISSN 0889-1575
Wydawca: 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

Autorzy: Alema Puzovic, Massimiliano Pelacci, Kristyna Simkova, Metka Hudina, Denis Rusjan, Robert Veberic, Maja Mikulic-Petkovsek
Opublikowane w: Beverages, Numer 10, 2024, Strona(/y) 66, ISSN 2306-5710
Wydawca: MDPI
DOI: 10.3390/beverages10030066

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

Autorzy: Kristyna Simkova, Robert Veberic,Metka Hudina,Mariana Cecilia Grohar,Tea Ivancic,Tina Smrke,Massimiliano Pelacci, Jerneja Jakopic
Opublikowane w: Foods, Numer vol. 12, iss. 6, art. 1349, 2023, Strona(/y) 16, ISSN 2304-8158
Wydawca: MDPI
DOI: 10.3390/foods12061349

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

Autorzy: Helen Murray, Fabio Stipkovits, Marlene Lindner, Jasmin Wühl, Heidrun Halbwirth, Manfred Gössinger
Opublikowane w: Journal of the Science of Food and Agriculture, Numer 104, 2024, Strona(/y) 9630-9639, ISSN 0022-5142
Wydawca: John Wiley & Sons Inc.
DOI: 10.1002/jsfa.13787

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

Autorzy: Helen Murray, Fabio Stipkovits, Jasmin Wühl, Heidrun Halbwirth, Manfred Gössinger
Opublikowane w: Beverages, Numer 10, 2024, Strona(/y) 36, ISSN 2306-5710
Wydawca: Beverages
DOI: 10.3390/beverages10020036

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

Autorzy: Kristyna Simkova, Robert Veberic, Mariana Cecilia Grohar, Massimiliano Pelacci, Tina Smrke, Tea Ivancic, Aljaz Medic, Nika Cvelbar Weber, Jerneja Jakopic
Opublikowane w: Plants, Numer 13, 2024, Strona(/y) 1419, ISSN 2223-7747
Wydawca: MDPI
DOI: 10.3390/plants13101419

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

Autorzy: Kristyna Simkova, Robert Veberic, Metka Hudina, Mariana C. Grohar, Massimiliano Pelacci, Tina Smrke, Tea Ivancic, Nika Cvelbar Weber, Jerneja Jakopic
Opublikowane w: Scientia Horticulturae, Numer 327, 112843, 2024, Strona(/y) 8, ISSN 1879-1018
Wydawca: Elsevier
DOI: 10.1016/j.scienta.2024.112843

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

Autorzy: Helen Murray, Walter Brandes, Sezer Sari, Phillip Eder, Claudia Dietl-Schuller, Marlene Lindner, Christian Philipp, Heidi Halbwirth, Christian Haselmair-Gosch, Manfred Gössinger
Opublikowane w: Horticulturae, Numer 11, 2025, Strona(/y) 617, ISSN 2311-7524
Wydawca: MDPI AG
DOI: 10.3390/horticulturae11060617

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

Autorzy: Alema Puzovic, Maja Mikulic-Petkovsek
Opublikowane w: Foods, Numer 13, 2025, Strona(/y) 3255, ISSN 2304-8158
Wydawca: 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

Autorzy: 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,
Opublikowane w: LWT, Numer 228, 2025, Strona(/y) 118066, ISSN 0023-6438
Wydawca: 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

Autorzy: GĘDAS, Astrid, SCHMIDT, Herbert & WEISS, Agnes
Opublikowane w: Food Microbiology, Numer 122, 2024, Strona(/y) article number 104544, ISSN 0740-0020
Wydawca: 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

Autorzy: S. Rincon, H. Murray, M. Gössinger, C. Ginies, P. Goupy, C. Dufour, O. Dangles, C. Le Bourvellec
Opublikowane w: Food Chemistry, Numer 473, 2025, Strona(/y) 143112, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2025.143112

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

Autorzy: 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
Opublikowane w: Antioxidants, Numer 13, 2024, Strona(/y) 1159, ISSN 2076-3921
Wydawca: 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

Autorzy: Hassan Zia, Ana Slatnar, Tatjana Košmerl, Mojca Korošec
Opublikowane w: Frontiers in Food Science and Technology, Numer 4, 2024, Strona(/y) 23, ISSN 2674-1121
Wydawca: FRONTIERS MEDIA SA
DOI: 10.3389/frfst.2024.1405384