2 projets européens trouvés
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TERMINÉ
Replacement of sulphur dioxide (SO2) in food keeping the SAme qualitY and shelf-life of the products (SO2SAY)
Date du début: 1 mai 2009, Date de fin: 31 août 2012,
Up to today there are many foodstuffs (including beverages and wine) where sulphites are used as antioxidant and preservative agents. Examples for this foodstuff are dried fruits, some kinds of fruit juices, seafood and convenience food (especially containing potatoes). But these sulphites containing agents are in suspicion to cause some damage to the health and they were blamed for some allergy. ...
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TERMINÉ
Method for improving the quality of frozen foods by assisting the freezing process and reducing the size of the ice crystals (MINICRYSTAL)
Date du début: 1 oct. 2008, Date de fin: 30 sept. 2010,
"Freezing is a very widespread process within the food processing industry, being used not only to manufacture products that are consumed in frozen state, such as ice cream, frozen yoghurts, sorbets, etc, but also as a very important means of preserving fresh foodstuffs. However, freezing animal and plant tissues causes many irreversible physical and chemical changes within the food matrix, often ...
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