High pressure treatment of liquid foods and derived products

Guamis Lopez, Buenaventura (Principal Investigator)
Sendra Nadal, Esther (Collaborator)
Buffa Dunat, Martin Nicolás (Investigator)
Capellas Puig, Marta (Investigator)
Ferragut Perez, Victoria Francisca (Investigator)
Mr. Eric Needs (Investigator)
Mr. Tom Berenson (Investigator)
Trujillo Mesa, Antonio José (Investigator)

Project Details

Description

The principal aim of this research project is to develop the use of high pressure (HP) as a food processing technique, especially for liquid foods. It is believed that this unit process could increase the competitiveness of EU-produced foods by improving their quality, extending shelf-life and offering the potential to devise new food products with novel taste and texture profiles.

Status	Finished
Effective start/end date	1/09/96 → 31/08/99

View all

View less

Fingerprint

Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.