Packaging when using microwaves For food that is going to be heat treated in microwave tunnels at the manufacturer or that will be heated in a household microwave oven, it is important to choose a packaging…
PAW: Composition, Storability and Preservation Potential on Baby Spinach Leaves Plasma-activated water (PAW) composition (pH, RONS, ORP) and storage stability at 4 °C were assessed as a function of CP operating conditions (plasma power and activation time).…
PEF for freezing chicken We compared the freezing rates of PEF-treated chicken samples with non-PEF-treated samples. Influence of the (prior) application of pulsed electric fields (PEF) on the freezing…
PEF: Impact on food safety and shelf-life The efficacy of PEF to inactivate vegetative cells has been widely demonstrated, and it can, therefore, be used as a method for the pasteurisation or shelf-life extension of…
PEF products: Guide to Marketing Communication What information should you use when your food product is treated with pulsed electric fields (PEF)?
PEF in the food industry Pulsed electric fields (PEF) is one of the most promising non-thermal technologies as a gentle method of food preservation.
Plasma-activated water: Guide to Marketing Communication Currently, it is not applicable to sell products treated with plasma-activated water because legislation does not permit this. However, we have investigated the type of…
Protein digestion of processed chicken fillet How well are proteins in chicken processed with innovative technologies digested? Here are the results from our laboratory trials.
«Smart yoghurt» - Yoghurt without heat treatment The trials show that non-thermal combination treatments have the potential to become alternatives to traditional heat treatments in yoghurt manufacturing.
Social sustainability in the Norwegian food industry Social life cycle analysis (S-LCA) is applied for calculating, assess and document social aspects of products and organizations along their life cycle, here applied on the…
Sustainability in novel food processing technology and products Nowadays it is not enough to deliver food processesing technologies and food products with a high quality, it also should be done in a sustainable way that does not harm the…
The effects of microwaves on food safety and shelf life When microwave ovens first appeared on the domestic market, there was a lot of debate about the radiation hazards or the risks involved in microwave energy leakage. However,…
The environmental impact of production of chicken Treating chicken with an innovative food processing technology, such as High Pressure Processing (HPP) can extend the products shelf life and thus reduce its environmental impact.
The role of food waste in environmental analyses of processed foods What does the environment gain from us processing our food? We have used life cycle assessment methodology as a background to calculate this.
Ultrasound for drying, freezing and thawing Ultrasound is gaining interest in the food industry due to its potential to improve processes based in mass and energy transfer. This document summarises its use for improving the…
Ultrasound: impact on food safety and shelf-life Microbial inactivation/decontamination by ultrasound has been, by far, the most studied application of this technology.