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From Food Tech Innovation Portal

In HighTech Europe both innovative and conventional technologies are classified according to the kind of operation the belong to.

Below you can find an overview of all technology sheets that describe stabilizing operations.

Other operations considered in HighTech Europe are separation, structure forming, conversion and packaging operations.


Technology sheet Principle Operation Innovation source Subtask Completed by
Acrylamide mitigation strategies Chemical Stabilizing
Structure forming
Conversion
ICT
Biotechnology
Other
2.1.2 KU Leuven LFT
Actinidin and high pressure Physical
Chemical
Biological
Stabilizing
Structure forming
Biotechnology 2.1.3
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 Chemical Stabilizing
Conversion
Other 2.2.2
2.2.4
FRIP
Antifungal LAB Biological Stabilizing Biotechnology 2.1.3 TTZ
Antimicrobial effect of ozone in the food industry Chemical Stabilizing Other 2.2.2 DIL
Antimicrobials for bakery products Physical
Chemical
Stabilizing
Packaging
Other
Not applicable
2.2.2
2.2.5
M. Houska
FRIP
Batch overpressure water cascading or spray retort Physical Stabilizing Not applicable 2.2.2 KU Leuven LFT
Bottles with nanomaterials for in-bottle sterilisation Chemical Stabilizing
Packaging
Nanotechnology 2.2.5 FRIP
Brining and cooking meat products Physical
Chemical
Stabilizing
Structure forming
Conversion
Not applicable 2.2.4 IRTA
Casein micelles fortified with iron Chemical
Biological
Stabilizing
Structure forming
Biotechnology
Nanotechnology
2.1.3 INRA - IATE
Chemical pressure temperature time indicator coenzyme Q(0) Physical
Chemical
Stabilizing Not applicable 2.1.2 KU Leuven LFT
Cold plasma for food application Physical
Chemical
Stabilizing
Packaging
Other
Biotechnology
Nanotechnology
Other
2.1.1 IRTA
Cold sterilisation by dimethyl dicarbonate Chemical Stabilizing
Packaging
Other 2.2.5
2.1.2
2.2.2
FRIP
Decontamination by peroxyacetic acid Chemical Stabilizing
Packaging
Other 2.2.5 FRIP
Dry heat sterilization of spices Physical Stabilizing Other 2.2.2 FRIP
Dry-roasting and pasteurization of nuts using infrared heating Physical Stabilizing
Conversion
Other 2.2.4 SP
Dry-roasting of nuts using microwaves Physical Stabilizing
Conversion
Other 2.2.4 IRTA
Drying of non-fermented meat products Physical Stabilizing
Structure forming
Conversion
Not applicable 2.2.3 IRTA
Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization Physical
Chemical
Biological
Stabilizing Other 2.1.2 FRIP
… further results

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Created by WikiSysop on 28 February 2012, at 13:31