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Previous     Results 6– 222    Next        (20 | 50 | 100 | 250 | 500)
Allergens database for gluten in foods
Alternative heat-stable sweeteners for bakery products
Anti-browning agents for fresh cut fruit
Antifungal LAB
Antimicrobial biodegradable packaging
Antimicrobial effect of ozone in the food industry
Antimicrobials for bakery products
Antioxidants from sweet potato
Application of pulsed electric fields for cell disintegration
Brining and cooking meat products
Bottles with nanomaterials for in-bottle sterilisation
Biosensor aflatoxin
Biomass sensor
Batch overpressure water cascading or spray retort
Baking with infrared heating
Baking with impingement heating
Baking with combined microwave and infrared/impingement heating
Cutting of food products by ultrasound
Colorimetry and spectrophotometry for food products
Cold sterilisation by dimethyl dicarbonate
Cold plasma for packaging application
Cold plasma for food application
Chemical pressure temperature time indicator coenzyme Q(0)
Cheese ripening control
Casein micelles fortified with iron
Carbon nanotube based biosensors
DSS packaging design
DSS durum wheat
Drying of non-fermented meat products
Dry-roasting of nuts using microwaves
Dry-roasting and pasteurization of nuts using infrared heating
Dry heat sterilization of spices
Dielectric microwave spectroscopy
Dewatering process
Density measurement of food products
Dehusking Process
Decontamination by peroxyacetic acid
Ethylene powder ripening of fruits and vegetables
Enzymes with lipase/acyltransferase activity for processing fats
Enzyme-based oxygen scavengers based on glucose oxidase/catalase
Enzymatic pressure temperature time indicator
Enzymatic modification of phospholipids
Enzymatic liquefaction of fish meat
Enzymatic extraction of ferulic acid
Enhancement of Bacillus probiotics
Encapsulation of sulforaphane to increase its stability during heat processing of functional foods
Encapsulation of lycopene to increase its bioavailability
Encapsulation of bioactive compounds
Emulsions stabilized by multi-layer interfaces
Electrostatic separation
Electron paramagnetic resonance spectroscopy
Electrochemical tongue
Egg white as structure forming agent
Efficient cooling of hot filled pouches and bottles
Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization
GMO maize test kit
Glucose removal from egg white
General principle of robotics
GC-MS fingerprinting for food authenticity evaluation
Furan formation in heat treated food products
Freeze meat juice release prevention
Fluid particle modelling
Flow-cytometry immunoassay
Flavour and aroma release packaging
Fish species identification
Fermenting and drying of meat products
Fat replacers for meat products
Hydrostatic retort
Hydrocolloids preventing fruit from shrinkage while drying
Humidity indicators
HPT meat sterilisation
High-pressure low-temperature processes
High pressure shellfish processing
High pressure processing
High pressure pasteurization of marinated chicken meat
High pressure pasteurization of fish to prolong their freshness
High pressure homogenisation for microbial inactivation of liquid food
High pressure assisted meat tenderisation by papain and ficin
High oxygen barrier for colour stabilisation of fresh meat slices
Heat penetration studies for in-pack thermal processing in batch retort systems
Heat distribution studies in batch retorts for in-pack thermal processing
Luminescence oxygen sensors
Low-fat stabilization of peanut butter and vegetable kernel butters
Listello mill for olive oil processing
Irradiation of meat products
Irradiation and allergens
Ionising radiation
Infrared temperature measurement
Infrared heating
In vitro digestion procedures
In situ dairy sweetener
In pack heat pasteurization of ready to eat meals
Improving dairy strains
Improved gluten free bread
Immobilization of yeast cells for fermentation, especially beer
Immature cereal product
Mycotoxins reduction in wheat grains
Magnetic field assisted nanoparticle dispersion
Mass spectrometry
Meat ageing sensor
Membrane (bio)fouling process control
Metal-based nanomaterials in the food industry
Microorganisms anti-adhesion layer
Microwave drying of spice and herbs
Microwave extraction
Microwave heating
Mincing and cooking meat products
Modeling of cereal grains
Modelling of quality of fruit and vegetables packaged in MA
Modelling of quality of meat packaged in MA during storage
Modification of phospholipids
Moisture absorbers
Molecular probes for pectin analysis
Monitoring of wheat grain peripheral tissues
Multiplex PCR
Nanoparticulation of bioactive components
Natural antimicrobials for cereal
Natural low-calorie sweeteners from Stevia
Natural texturizers
Natural yellow dye
Novel antimicrobials for meat component of bakery products or baby foods
Ohmic heating
Omega-3 poly-unsaturated fatty acids from microalgae
On-line-monitoring of food fermentation processes using infrared and Fourier-transformed infrared spectroscopy
Opening systems of aseptically filled boxes
Optimization of freeze-drying
Package indicators of MA
Package indicators of microorganism growth
Packaging for IR processes
Packaging for microwave processing
Packaging materials for high pressure thermal sterilisation
Pectin bioactivity
Pectin engineering and texture
Photoacoustic spectroscopy for food control
Physical methods for inactivation of insects in organic-cereals
Pickering Emulsions
PIT nano-emulsions
Polymeric films with antimicrobial properties
Prebiotic effects of arabinoxylan oligosaccharides
Preventing or postponing wheat bread staling with enzymes
Principles of indicators of modified atmosphere composition
Pulsed electric field food cooking
Pulsed electric field processing
Pulsed light decontamination meat carcasses
Pulsed light for microbial inactivation
QDS Drying maturing system for sliced products
Radiofrequency dielectric heating
Raman spectroscopy
Real-time wireless temperature measurement during high pressure processing
Reducing acrylamide formation during baking
Reducing acrylamide formation in fried potatoes
Reducing meat oxidation
Reducing meat oxidation by dietary addition of antioxidants
Reduction of bread staling using hydrocolloids
Reduction of industrial sewage sludge by biological and biochemical agents
Reduction of NaCl in cheese
Reduction of peanut allergens by high pressure combined with polyphenol oxidase
Reverse osmosis
RFID temperature dataloggers
Rheological properties of liquid egg products for pumping system design
Robotics for increased automation flexibility in food manufacturing
Robotics in food manufacturing processes
Salt replacers in meat and fish products
Shelf life extension of marinated fish products by organic acids
Shock wave meat tenderization
Smart label based on doping front migration
Solvent extraction
SPR based biosensors
Spray drying
Spray drying and fluidized bed agglomeration used to encapsulate oils in powder
Spray drying control
Spray-dried milk powder structure for the application in fat-based suspensions
Starch gelation by high pressure processing
Structure engineering and carotenoid bioaccessibility
Structure formation through pressure-induced protein denaturation
Sub-/Supercritical water hydrolysis
Sugar synthesis using sulfatases
Supercritical carbon dioxide pasteurization of liquid food
Supercritical extraction of flavour compounds in spice
Superheated steam drying
Surface sanitation by UV radiation
Test version TDS
Thawing of food products by radiofrequency
Thermal processing and allergens
Treatment of blood plasma of animal origin by pulsed electric fields (PEF)
Tribology and food texture perception
Twin screw extrusion
Ultrasonic humidification (MicroTec)
Ultrasonic Sensor for the transmission of signals for process control for high pressure processing
UV color TTI
Vacuum cooling of foods
Vacuum dry heating
Vision system for robot guidance and food inspection
X-ray for non-invasive food quality control
Chocolate seeding
Surface pasteurisation with infrared heating
Microwave-assisted thermal sterilisation (MATS)
Spray freeze drying
Sous vide
Electron beam processing
Coaxial Coaxial ElectroHydrodynamic Atomization (CEHDA)
Engineered Osmosis
Ultrasound assisted tempering of chocolate
Electron beam(eBeam) pasteurization of fresh produce
High pressure thermal sterilisation
Pulsed electric fields and spore inactivation
Planetary roller extruder (PRE)
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