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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 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
Actinidin and high pressure Physical
Chemical
Biological
Stabilizing
Structure forming
Biotechnology 2.1.3
Active barrier packaging materials for fat and oils Chemical Packaging Other 2.2.5 FRIP
Allergens database for gluten in foods Chemical
Biological
Not applicable ICT 2.1.2 FRIP
Alternative heat-stable sweeteners for bakery products Physical
Chemical
Stabilizing Other 2.2.2 M.Houska
FRIP
Monica Trif
CENTIV
Anti-browning agents for fresh cut fruit Chemical Stabilizing
Conversion
Other 2.2.2
2.2.4
FRIP
Antimicrobial biodegradable packaging Physical
Chemical
Biological
Packaging Nanotechnology 2.1.3 INRA - IATE
Antimicrobial effect of ozone in the food industry Chemical Stabilizing Other 2.2.2 DIL
Antimicrobials for bakery products Physical
Chemical
Stabilizing
Packaging
Other
Not applicable
2.2.2
2.2.5
M. Houska
FRIP
Antioxidants from sweet potato Physical
Chemical
Separation Other 2.1.1
2.2.1
INRA - IATE
Bottles with nanomaterials for in-bottle sterilisation Chemical Stabilizing
Packaging
Nanotechnology 2.2.5 FRIP
Brining and cooking meat products Physical
Chemical
Stabilizing
Structure forming
Conversion
Not applicable 2.2.4 IRTA
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
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 plasma for food application Physical
Chemical
Stabilizing
Packaging
Other
Biotechnology
Nanotechnology
Other
2.1.1 IRTA
Cold plasma for packaging application Physical
Chemical
Packaging Other 2.2.5 FRIP
Cold sterilisation by dimethyl dicarbonate Chemical Stabilizing
Packaging
Other 2.2.5
2.1.2
2.2.2
FRIP
Decontamination by peroxyacetic acid Chemical Stabilizing
Packaging
Other 2.2.5 FRIP
… further results

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Created by WikiSysop on 1 March 2012, at 03:22