4 projets européens trouvés
Recherche sur 125080 projets européens
TERMINÉ
A novel packaging system for meat safety and shelf-life extension (MEATPACK)
Date du début: 1 déc. 2013, Date de fin: 30 nov. 2015,
Meat and poultry products are vehicles for millions of cases of foodborne illness globally each year. Controlling pathogens such as campylobacter, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Yersinia enterocolitica, is a primary goal for industry. Additionally, processors are constantly striving to lengthen product shelf life. However, consumer aversion to traditional chemica ...
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9
Participants partenaires
TERMINÉ
Development of sustainable protein-based paper and paperboard coating systems to increase the recyclability of food and beverage packaging materials (BIO-BOARD)
Date du début: 1 nov. 2012, Date de fin: 31 oct. 2015,
Worldwide about 7 million tonnes of coated paper, paperboard and cardboard (cartons) are currently manufactured annually mainly for food and beverage packaging. The standard coating material currently used is petrochemical-based polyethylene (PE). Typical laminate packaging contains about 20% of this material. Increased political, legislative and consumer pressure to reduce the dependency on fossi ...
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14
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TERMINÉ
Novel microwave-assisted vacuum drying for heat sensitive foods (MILD-DRY)
Date du début: 1 sept. 2012, Date de fin: 31 août 2014,
"Heat sensitive foods and products that possess excellent quality in terms of taste, aroma, texture, and appearance, such as herbs, spices, seafood, etc., pose a major challenge to food driers. Products such as garlic, ginger, spring onions and shrimps are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. This collapse is more noticeable with prolong ...
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9
Participants partenaires
TERMINÉ
A novel method for improving the vacuum cooling of cooked meats (COOL-MEAT)
Date du début: 1 oct. 2010, Date de fin: 30 sept. 2012,
"In order to minimise the growth of pathogens in the cooked meat industry, strict EU guidelines demand that cooked meat joints including ham, turkey, chicken, pork and beef be cooled within tight time limits post cooking, whereby meat joints should not exceed 2.5 kg and 100 mm in thickness and should be chilled from 74 to 10ºC within 2.5 h after being removed from the cooking process. Conventional ...
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