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From Food Tech Innovation Portal
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Below you can find an overview of all technology sheets prepared in subtask 2.1.2 of the HighTech Europe project.

This subtask describes innovations and innovative tools that are based on a chemical principle.

Other principles considered in HighTech Europe are biological and physical principles.


Technology sheet Principle Operation Innovation source Subtask Completed by
Acrylamide mitigation strategies Chemical Stabilizing
Structure forming
Conversion
ICT
Biotechnology
Other
2.1.2 KU Leuven LFT
Allergens database for gluten in foods Chemical
Biological
Not applicable ICT 2.1.2 FRIP
Chemical pressure temperature time indicator coenzyme Q(0) Physical
Chemical
Stabilizing Not applicable 2.1.2 KU Leuven LFT
Chocolate seeding Chemical Structure forming Biotechnology
Other
2.1.2 SP
Cold sterilisation by dimethyl dicarbonate Chemical Stabilizing
Packaging
Other 2.2.5
2.1.2
2.2.2
FRIP
Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization Physical
Chemical
Biological
Stabilizing Other 2.1.2 FRIP
Electrochemical tongue Physical
Chemical
Not applicable ICT
Nanotechnology
2.1.2 KU Leuven LFT
Encapsulation of lycopene to increase its bioavailability Chemical
Biological
Stabilizing Biotechnology 2.1.2 FRIP
Encapsulation of sulforaphane to increase its stability during heat processing of functional foods Chemical Stabilizing Biotechnology 2.1.2 FRIP
Enzymatic pressure temperature time indicator Physical
Chemical
Biological
Stabilizing Other 2.1.2 KU Leuven LFT
Furan formation in heat treated food products Chemical
Biological
Stabilizing
Conversion
Other
Not applicable 2.1.2 KU Leuven LFT
GC-MS fingerprinting for food authenticity evaluation Chemical
Biological
Other ICT
Biotechnology
2.1.2 KU Leuven LFT
Glucose removal from egg white Chemical
Biological
Stabilizing
Conversion
Not applicable 2.1.2
2.2.2
FRIP
Improved gluten free bread Chemical Conversion Biotechnology 2.1.2 SP
In vitro digestion procedures Chemical
Biological
Other Biotechnology 2.1.2 KU Leuven LFT
Irradiation and allergens Physical
Chemical
Stabilizing Not applicable 2.1.2
2.2.2
FRIP
Lab-on-a-chip Physical
Chemical
Other ICT
Nanotechnology
2.1.1
2.1.2
KU Leuven LFT
Molecular probes for pectin analysis Chemical
Biological
Stabilizing
Structure forming
Conversion
Biotechnology 2.1.2 KU Leuven LFT
Nanoparticulation of bioactive components Chemical
Biological
Stabilizing Nanotechnology 2.1.2 FRIP
Natural low-calorie sweeteners from Stevia Chemical Not applicable Biotechnology 2.1.2 KU Leuven LFT
… further results

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Created by WikiSysop on 1 March 2012, at 03:23