About Innovative Food Processing This website contains scientific documentation on how six innovative food processing technologies work on different food products.
Application of High-Power Ultrasound in the Food Industry Leire Astráin-Redín, Salomé Ciudad-Hidalgo, Javier Raso, Santiago Condón, Guillermo Cebrián and Ignacio Álvarez År: 2019
Application of Pulsed Electric Fields (PEF) for meat drying The experiment was set up to examine the effect of PEF to accelerate the drying time of pork loins and Spanish cured sausages.
Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue Donsì F, Ferrari G, Pataro G. År: 2010
Applications of ultrasound in food technology: Processing, preservation and extraction Chemat F, Huma Z, Khan MK. År: 2011
Applications of Ultrasound in the Food Industry Ultrasound is a safe and sustainable technology that can be used to produce food products of higher quality than those obtained using traditional procedures. Here you can learn…
Better cauliflower using high pressure and microwaves Cauliflower is used as an ingredient in a number of ready-made meals that are sold as refrigerated products with a shelf life of several weeks. The long shelf life is achieved by…
Can UV light reduce pathogen bacteria in meat products? We have conducted several trials with different types of meat and pathogens. Click on the links to find details about the experiments.
Climate perspective using plasma-activated water on baby-leaf spinach Plasma-activated water for rinsing ready-to-eat baby-leaf spinach seen from a climate perspective.
Climate perspective using plasma-activated water on baby-leaf spinach Plasma-activated water for rinsing ready-to-eat baby-leaf spinach seen from a climate perspective.
CO2 treatment of egg mass In this experiment we studied the shelf life of egg mass when packaged using only CO2 and combined with high-pressure processing, compared to untreated samples.
CO2-saturation of chicken Chicken fillets that were saturated with CO2 before being processed with high-pressure, microwaves, Modified Atmosphere Packaging (MAP) or vacuum-packaging have a longer shelf…
Comparative life cycle assessment of plasma-based and traditional decontamination strategies on Norwegian ready-to-eat fresh spinach Conference proceeding in 12th International Conference on Life Cycle Assessment of Food 2020 Saxegård, Simon Alexander; Møller, Hanne; Valente, Clara; Svanes, Erik; Noriega, Estefania År: 2020
