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From Food Tech Innovation Portal

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Acrylamide mitigation strategies +ICT  +, Biotechnology  +, Other  +
Actinidin and high pressure +Biotechnology  +
Active barrier packaging materials for fat and oils +Other  +
Air classification +Other  +
Allergens database for gluten in foods +ICT  +
Alternative heat-stable sweeteners for bakery products +Other  +
Anti-browning agents for fresh cut fruit +Other  +
Antifungal LAB +Biotechnology  +
Antimicrobial biodegradable packaging +Nanotechnology  +
Antimicrobial effect of ozone in the food industry +Other  +
Antimicrobials for bakery products +Other  +, Not applicable  +
Antioxidants from sweet potato +Other  +
Application of pulsed electric fields for cell disintegration +Biotechnology  +, Other  +


Baking with combined microwave and infrared/impingement heating +Not applicable  +
Baking with impingement heating +Other  +
Baking with infrared heating +Other  +
Batch overpressure water cascading or spray retort +Not applicable  +
Biomass sensor +ICT  +, Other  +
Biosensor aflatoxin +Biotechnology  +
Biotechnology +Other  +
Bottles with nanomaterials for in-bottle sterilisation +Nanotechnology  +
Brining and cooking meat products +Not applicable  +


Carbon nanotube based biosensors +Nanotechnology  +
Casein micelles fortified with iron +Biotechnology  +, Nanotechnology  +
Cheese ripening control +ICT  +
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Created by WikiSysop on 6 July 2012, at 11:43