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From Food Tech Innovation Portal
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Technology sheet Technology sheet# Technology sheet# Principle Operation Innovation source Subtask Completed by
Acrylamide mitigation strategies Acrylamide mitigation strategies Acrylamide mitigation strategies Chemical Stabilizing
Structure forming
Conversion
ICT
Biotechnology
Other
2.1.2 KU Leuven LFT
Actinidin and high pressure Actinidin and high pressure Actinidin and high pressure Physical
Chemical
Biological
Stabilizing
Structure forming
Biotechnology 2.1.3
Active barrier packaging materials for fat and oils Active barrier packaging materials for fat and oils Active barrier packaging materials for fat and oils Chemical Packaging Other 2.2.5 FRIP
Air classification Air classification Air classification Physical Separation Other 2.2.1 Wageningen UR - FBR
Allergens database for gluten in foods Allergens database for gluten in foods Allergens database for gluten in foods Chemical
Biological
Not applicable ICT 2.1.2 FRIP
Alternative heat-stable sweeteners for bakery products Alternative heat-stable sweeteners for bakery products 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 Anti-browning agents for fresh cut fruit Anti-browning agents for fresh cut fruit Chemical Stabilizing
Conversion
Other 2.2.2
2.2.4
FRIP
Antifungal LAB Antifungal LAB Antifungal LAB Biological Stabilizing Biotechnology 2.1.3 TTZ
Antimicrobial biodegradable packaging Antimicrobial biodegradable packaging Antimicrobial biodegradable packaging Physical
Chemical
Biological
Packaging Nanotechnology 2.1.3 INRA - IATE
Antimicrobial effect of ozone in the food industry Antimicrobial effect of ozone in the food industry Antimicrobial effect of ozone in the food industry Chemical Stabilizing Other 2.2.2 DIL
Antimicrobials for bakery products Antimicrobials for bakery products Antimicrobials for bakery products Physical
Chemical
Stabilizing
Packaging
Other
Not applicable
2.2.2
2.2.5
M. Houska
FRIP
Antioxidants from sweet potato Antioxidants from sweet potato Antioxidants from sweet potato Physical
Chemical
Separation Other 2.1.1
2.2.1
INRA - IATE
Application of pulsed electric fields for cell disintegration Application of pulsed electric fields for cell disintegration Application of pulsed electric fields for cell disintegration Physical Structure forming
Conversion
Biotechnology
Other
2.2.4 DIL
Baking with combined microwave and infrared/impingement heating Baking with combined microwave and infrared/impingement heating Baking with combined microwave and infrared/impingement heating Physical Structure forming
Conversion
Not applicable 2.2.4 SP
Baking with impingement heating Baking with impingement heating Baking with impingement heating Physical Structure forming
Conversion
Other 2.2.4 SP
Baking with infrared heating Baking with infrared heating Baking with infrared heating Physical Structure forming
Conversion
Other 2.2.4 SP
Batch overpressure water cascading or spray retort Batch overpressure water cascading or spray retort Batch overpressure water cascading or spray retort Physical Stabilizing Not applicable 2.2.2 KU Leuven LFT
Biomass sensor Biomass sensor Biomass sensor Physical Other ICT
Other
2.1.1 INRA - IATE
Biosensor aflatoxin Biosensor aflatoxin Biosensor aflatoxin Biological Not applicable Biotechnology 2.1.3 TTZ
Bottles with nanomaterials for in-bottle sterilisation Bottles with nanomaterials for in-bottle sterilisation Bottles with nanomaterials for in-bottle sterilisation Chemical Stabilizing
Packaging
Nanotechnology 2.2.5 FRIP
Brining and cooking meat products Brining and cooking meat products Brining and cooking meat products Physical
Chemical
Stabilizing
Structure forming
Conversion
Not applicable 2.2.4 IRTA
Carbon nanotube based biosensors Carbon nanotube based biosensors Carbon nanotube based biosensors Physical Other Nanotechnology 2.1.1 UTCN
Casein micelles fortified with iron Casein micelles fortified with iron Casein micelles fortified with iron Chemical
Biological
Stabilizing
Structure forming
Biotechnology
Nanotechnology
2.1.3 INRA - IATE
Cheese ripening control Cheese ripening control Cheese ripening control Chemical
Biological
Not applicable ICT 2.1.3 INRA - IATE
Chemical pressure temperature time indicator coenzyme Q(0) Chemical pressure temperature time indicator coenzyme Q(0) Chemical pressure temperature time indicator coenzyme Q(0) Physical
Chemical
Stabilizing Not applicable 2.1.2 KU Leuven LFT
Chocolate seeding Chocolate seeding Chocolate seeding Chemical Structure forming Biotechnology
Other
2.1.2 SP
Coaxial Coaxial ElectroHydrodynamic Atomization (CEHDA) Coaxial Coaxial ElectroHydrodynamic Atomization (CEHDA) Coaxial Coaxial ElectroHydrodynamic Atomization (CEHDA) Physical Separation ICT - Ben Langelaan
Cold plasma for food application Cold plasma for food application Cold plasma for food application Physical
Chemical
Stabilizing
Packaging
Other
Biotechnology
Nanotechnology
Other
2.1.1 IRTA
Cold plasma for packaging application Cold plasma for packaging application Cold plasma for packaging application Physical
Chemical
Packaging Other 2.2.5 FRIP
Cold sterilisation by dimethyl dicarbonate Cold sterilisation by dimethyl dicarbonate Cold sterilisation by dimethyl dicarbonate Chemical Stabilizing
Packaging
Other 2.2.5
2.1.2
2.2.2
FRIP
Colorimetry and spectrophotometry for food products Colorimetry and spectrophotometry for food products Colorimetry and spectrophotometry for food products Physical Other Not applicable 2.1.1 UTCN
Cutting of food products by ultrasound Cutting of food products by ultrasound Cutting of food products by ultrasound Physical Separation Other 2.2.3 FRIP
DIL
DSS durum wheat DSS durum wheat DSS durum wheat Biological Not applicable ICT 2.1.3 INRA - IATE
DSS packaging design DSS packaging design DSS packaging design Not applicable Packaging ICT 2.2.5 INRA - IATE
Decontamination by peroxyacetic acid Decontamination by peroxyacetic acid Decontamination by peroxyacetic acid Chemical Stabilizing
Packaging
Other 2.2.5 FRIP
Dehusking Process Dehusking Process Dehusking Process Physical Separation Other 2.2.1 INRA - IATE
Density measurement of food products Density measurement of food products Density measurement of food products Physical Other Not applicable 2.1.1 UTCN
Dewatering process Dewatering process Dewatering process Physical Separation Other 2.2.1 INRA - IATE
Dielectric microwave spectroscopy Dielectric microwave spectroscopy Dielectric microwave spectroscopy Physical Other Other 2.1.1 IRTA
Dry heat sterilization of spices Dry heat sterilization of spices Dry heat sterilization of spices Physical Stabilizing Other 2.2.2 FRIP
Dry-roasting and pasteurization of nuts using infrared heating Dry-roasting and pasteurization of nuts using infrared heating Dry-roasting and pasteurization of nuts using infrared heating Physical Stabilizing
Conversion
Other 2.2.4 SP
Dry-roasting of nuts using microwaves Dry-roasting of nuts using microwaves Dry-roasting of nuts using microwaves Physical Stabilizing
Conversion
Other 2.2.4 IRTA
Drying of non-fermented meat products Drying of non-fermented meat products Drying of non-fermented meat products Physical Stabilizing
Structure forming
Conversion
Not applicable 2.2.3 IRTA
ELECTRO-FREEZING ELECTRO-FREEZING ELECTRO-FREEZING Physical Structure forming Other GEPEA-ONIRIS Prof LEBAIL
Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization Physical
Chemical
Biological
Stabilizing Other 2.1.2 FRIP
Efficient cooling of hot filled pouches and bottles Efficient cooling of hot filled pouches and bottles Efficient cooling of hot filled pouches and bottles Physical Stabilizing
Packaging
Other 2.2.5 FRIP
Egg white as structure forming agent Egg white as structure forming agent Egg white as structure forming agent Physical Structure forming Other 2.2.3 FRIP
Electrochemical tongue Electrochemical tongue Electrochemical tongue Physical
Chemical
Not applicable ICT
Nanotechnology
2.1.2 KU Leuven LFT
Electron beam processing Electron beam processing Electron beam processing Physical Separation ICT - Texas A&
Electron beam(eBeam) pasteurization of fresh produce Electron beam(eBeam) pasteurization of fresh produce Electron beam(eBeam) pasteurization of fresh produce Physical Separation ICT - National Center for Electron Beam Research (NCEBR)
… further results

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Created by Hamoen on 7 June 2013, at 12:37