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Europaflagge
    • Crop farming

    Ficha del GO VEGGIE2EAT sobre innovación en nuevos formatos refrigerados para procesados de verduras y hongos

    El objetivo general del grupo operativo es la obtención de productos elaborados a partir de verduras y hongos mediante una transformación respetuosa con las materias primas para conseguir nuevos formatos refrigerados con alto valor nutricional y sensorial. Para ello, el grupo operativo trabaja sobre: - Identificación de variedades de verduras y hongos más adecuados a los procesos industriales que proporcionen mejoras nutricionales y sensoriales. - Optimización de procesos de cocción y pasteurización para la obtención de productos elaborados con mejor calidad nutricional y sensorial. - Evaluación del efecto de los tratamientos térmicos convencionales y de nuevas tecnologías de microondas sobre la calidad nutricional y sensorial de los productos elaborados. - Evaluación y selección de los sistemas de envasado más adecuados para los nuevos formatos refrigerados.

    oder

    Detaillierte Beschreibung

    1/1

    oder

    Inhaltsbeschreibung

    Projekt

    VEGGIE2EAT - INNOVATION IN NEW REFRIGERATED FORMATS FOR PROCESSING OF VEGETABLES AND FUNGI

    VEGGIE2EAT - INNOVATION IN NEW REFRIGERATED FORMATS FOR PROCESSING OF VEGETABLES AND FUNGI

    Standort
    • Spain
    Verfasser*innen
    • ASOCIACIÓN PARA LA INVESTIGACIÓN, DESARROLLO E INNOVACIÓN DEL SECTOR AGROALIMENTARIO (AIDISA)
    Zweck
    • Dissemination
    • Communication
    Dateiformat
    Document
    Dateigröße
    342 kB
    Erstellt am
    15-01-2021
    Originalsprache
    Spanish
    Offizielle Projekt-Webseite
    VEGGIE2EAT - INNOVATION IN NEW REFRIGERATED FORMATS FOR PROCESSING OF VEGETABLES AND FUNGI
    Lizenz
    CC BY
    Schlagworte
    • verduras
    • calidad nutricional
    • hongos
    • industria
    • valor sensorial
    • cocción
    • pasteurización
    • envasado
    • refrigeración
    • valor nutritivo
    • innovación
    • tecnología

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