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From Food Tech Innovation Portal

In HighTech Europe, innovations are classified with regard to the type of operation they can be applied in or used for. The following classes of operations are considered:

  • Separation processes
  • Stabilizing processes
  • Structure forming processes
  • Conversion processes
  • Packaging

Pages using the property "Operation"

Showing 25 pages using this property.

(previous 25) (next 25)


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


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


Carbon nanotube based biosensors +Other  +
Casein micelles fortified with iron +Stabilizing  +, Structure forming  +
Cheese ripening control +Not applicable  +
Chemical pressure temperature time indicator coenzyme Q(0) +Stabilizing  +
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Created by WikiSysop on 1 March 2012, at 05:06