| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Lille, Martina
VTT Technical Research Centre of Finland
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (10/10 displayed)
- 20233-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: effect of paste formulation on process-induced fibre alignment and structural and textural propertiescitations
- 2018Applicability of protein and fiber-rich food materials in extrusion-based 3D printingcitations
- 2013The role of hemicellulose in nanofibrillated cellulose networkscitations
- 2012Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individualscitations
- 2011Effect of high-pressure processing on volatile composition and odour of cherry tomato puréecitations
- 2007SAFE ICEcitations
- 2006Quality related aspects of high pressure low temperature processed whole potatoescitations
- 2004Effect of high pressure treatment and enzymes on bilberry juice extraction
- 2004Effect of high pressure treatment on cell wall polysaccharides of berries
- 2004Relating microstructure, sensory and instrumental texture of processed oatcitations
Places of action
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article
SAFE ICE
Abstract
The SAFE ICE project, supported by the European Commission, addressesand overcomes specific scientific and technological hurdles to make aninformed judgment on the relevance of food related effects of High-Pressure inthe Low-Temperature (HPLT) domain as well as to realize and to deliver theirfull benefits to the end users. Such hurdles include the lack of systematicdata, and a limited understanding related to the mechanisms involved in phasetransitions under pressure at subzero temperatures. The project involves sevenpartners, bringing together academic and research centres with food industryand equipment manufacturing parties. The main findings of the research carriedout in the frame of the project are: the systematic compilation ofthermophysical properties of water, aqueous model solutions and model foods tobe applied in mathematical models able to reproduce and predict freezing andthawing time profiles at high pressure; the comprehension of the kinetics ofphase transition phenomena at HP, including the definition of metastablephases; a key to define critical processing parameters to obtain optimizedfreezing and thawing paths; the study of the effect of HPLT on key foodspoilage enzymes and on microorganisms; the study of consumer acceptance ofthe technology; the evaluation of the impact of SAFE ICE processes on foodquality related parameters and the development of prototypes (HPLT microscopiccell and HPLT differential thermal analysis cell) and process and productsconcepts for industrial development of SAFE ICE processes.