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From Food Tech Innovation Portal
Revision as of 15:06, 13 June 2012 by LiesbethV (Talk | contribs)

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In HighTech Europe both innovative and conventional technologies, tools and packaging are classified according to the principle behind them. The following principles are considered:

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Pages using the property "Principle"

Showing 25 pages using this property.

(previous 25) (next 25)

A

Acrylamide mitigation strategies +Chemical  +
Actinidin and high pressure +Physical  +, Chemical  +, Biological  +
Active barrier packaging materials for fat and oils +Chemical  +
Air classification +Physical  +
Allergens database for gluten in foods +Chemical  +, Biological  +
Alternative heat-stable sweeteners for bakery products +Physical  +, Chemical  +
Anti-browning agents for fresh cut fruit +Chemical  +
Antifungal LAB +Biological  +
Antimicrobial biodegradable packaging +Physical  +, Chemical  +, Biological  +
Antimicrobial effect of ozone in the food industry +Chemical  +
Antimicrobials for bakery products +Physical  +, Chemical  +
Antioxidants from sweet potato +Physical  +, Chemical  +
Application of pulsed electric fields for cell disintegration +Physical  +

B

Baking with combined microwave and infrared/impingement heating +Physical  +
Baking with impingement heating +Physical  +
Baking with infrared heating +Physical  +
Batch overpressure water cascading or spray retort +Physical  +
Biomass sensor +Physical  +
Biosensor aflatoxin +Biological  +
Bottles with nanomaterials for in-bottle sterilisation +Chemical  +
Brining and cooking meat products +Physical  +, Chemical  +

C

Carbon nanotube based biosensors +Physical  +
Casein micelles fortified with iron +Chemical  +, Biological  +
Cheese ripening control +Chemical  +, Biological  +
Chemical pressure temperature time indicator coenzyme Q(0) +Physical  +, Chemical  +
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Created by LiesbethV on 13 June 2012, at 14:58