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Technology sheet Technology sheet# Principle Operation Innovation source Subtask Completed by
High-pressure low-temperature processes High-pressure low-temperature processes Physical Stabilizing Other 2.2.2 KU Leuven LFT
Hydrocolloids preventing fruit from shrinkage while drying Hydrocolloids preventing fruit from shrinkage while drying Physical
Chemical
Stabilizing
Structure forming
Conversion
Biotechnology 2.2.2 FRIP
Hydrostatic retort Hydrostatic retort Physical Stabilizing Not applicable 2.2.2 KU Leuven LFT
In pack heat pasteurization of ready to eat meals In pack heat pasteurization of ready to eat meals Physical Stabilizing Other 2.2.2 FRIP
Irradiation and allergens Irradiation and allergens Physical
Chemical
Stabilizing Not applicable 2.1.2
2.2.2
FRIP
Irradiation of meat products Irradiation of meat products Physical Stabilizing Other 2.2.2 DIL
Low-fat stabilization of peanut butter and vegetable kernel butters Low-fat stabilization of peanut butter and vegetable kernel butters Chemical Stabilizing
Structure forming
Other 2.2.2
2.2.3
CENTIV
Microwave drying of spice and herbs Microwave drying of spice and herbs Physical Separation
Stabilizing
Not applicable 2.2.2
2.2.1
FRIP
Natural antimicrobials for cereal Natural antimicrobials for cereal Chemical Stabilizing Not applicable 2.2.2 FRIP
Novel antimicrobials for meat component of bakery products or baby foods Novel antimicrobials for meat component of bakery products or baby foods Chemical
Biological
Stabilizing Not applicable 2.2.2 FRIP
Ohmic heating Ohmic heating Physical Stabilizing
Structure forming
Other
Other 2.2.2 DIL
Packaging materials for high pressure thermal sterilisation Packaging materials for high pressure thermal sterilisation Physical Stabilizing
Packaging
Other 2.2.2
2.2.5
FRIP
Physical methods for inactivation of insects in organic-cereals Physical methods for inactivation of insects in organic-cereals Physical
Chemical
Stabilizing
Other
Other 2.2.2 FRIP
Polymeric films with antimicrobial properties Polymeric films with antimicrobial properties Physical
Biological
Stabilizing
Packaging
Nanotechnology
Other
2.2.5
2.2.2
SP
Pulsed light decontamination meat carcasses Pulsed light decontamination meat carcasses Physical Stabilizing Other 2.2.2 DIL
RFID temperature dataloggers RFID temperature dataloggers Physical Stabilizing
Other
ICT 2.2.2 FRIP
Reduction of NaCl in cheese Reduction of NaCl in cheese Physical
Chemical
Stabilizing Biotechnology
Nanotechnology
2.2.2
2.1.2
FRIP
Salt replacers in meat and fish products Salt replacers in meat and fish products Chemical
Biological
Stabilizing Biotechnology 2.2.2 FRIP
Shelf life extension of marinated fish products by organic acids Shelf life extension of marinated fish products by organic acids Chemical
Biological
Stabilizing
Structure forming
Not applicable 2.2.2 FRIP
Spray drying Spray drying Physical Separation
Stabilizing
Structure forming
Conversion
Other 2.2.1
2.2.2
2.2.3
CENTIV
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