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From Food Tech Innovation Portal
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In HighTech Europe both innovative and conventional technologies, tools and packaging are classified according to the principle behind them.

Below you can find an overview of all technology sheets that are based on a biological principle.

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


Technology sheet Principle Operation Innovation source Subtask Completed by
Actinidin and high pressure Physical
Chemical
Biological
Stabilizing
Structure forming
Biotechnology 2.1.3
Allergens database for gluten in foods Chemical
Biological
Not applicable ICT 2.1.2 FRIP
Antifungal LAB Biological Stabilizing Biotechnology 2.1.3 TTZ
Antimicrobial biodegradable packaging Physical
Chemical
Biological
Packaging Nanotechnology 2.1.3 INRA - IATE
Biosensor aflatoxin Biological Not applicable Biotechnology 2.1.3 TTZ
Casein micelles fortified with iron Chemical
Biological
Stabilizing
Structure forming
Biotechnology
Nanotechnology
2.1.3 INRA - IATE
Cheese ripening control Chemical
Biological
Not applicable ICT 2.1.3 INRA - IATE
DSS durum wheat Biological Not applicable ICT 2.1.3 INRA - IATE
Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization Physical
Chemical
Biological
Stabilizing Other 2.1.2 FRIP
Encapsulation of lycopene to increase its bioavailability Chemical
Biological
Stabilizing Biotechnology 2.1.2 FRIP
Enhancement of Bacillus probiotics Biological Other Biotechnology Cerebral Innovation
Enzymatic extraction of ferulic acid Biological Separation Biotechnology 2.1.3 INRA - IATE
Enzymatic modification of phospholipids Chemical
Biological
Stabilizing
Structure forming
Conversion
Biotechnology
Other
2.2.3 DIL
Enzymatic pressure temperature time indicator Physical
Chemical
Biological
Stabilizing Other 2.1.2 KU Leuven LFT
Enzymes with lipase/acyltransferase activity for processing fats Biological Conversion Biotechnology 2.1.3 INRA - IATE
Fat replacers for meat products Chemical
Biological
Stabilizing
Structure forming
Not applicable 2.2.2 FRIP
Fermenting and drying of meat products Physical
Biological
Stabilizing
Structure forming
Conversion
Not applicable 2.2.2
2.2.3
2.2.4
IRTA
Fish species identification Biological Not applicable Biotechnology 2.1.3 TTZ
Flow-cytometry immunoassay Biological Not applicable Biotechnology 2.1.3 TTZ
Fluid particle modelling Physical
Chemical
Biological
Stabilizing
Conversion
ICT 2.2.4 SP
… further results

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