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EU-FarmBook è una raccolta di buone pratiche per agricoltori e forestali. Tutti i contenuti della biblioteca sono forniti da progetti di ricerca Horizon. Per saperne di più su questo progetto, visita il nostro sito web.

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    • 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.

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    Descrizione dettagliata

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    Informazioni sul contributo

    Progetto

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

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

    Posizione
    • Spain
    Autori del contributo
    • ASOCIACIÓN PARA LA INVESTIGACIÓN, DESARROLLO E INNOVACIÓN DEL SECTOR AGROALIMENTARIO (AIDISA)
    Scopo
    • Dissemination
    • Communication
    Tipo di file
    Document
    Dimensione del file
    342 kB
    Pubblicato su
    15-01-2021
    Lingua d'origine
    Spanish
    Sito web ufficiale del progetto
    VEGGIE2EAT - INNOVATION IN NEW REFRIGERATED FORMATS FOR PROCESSING OF VEGETABLES AND FUNGI
    Licenza
    CC BY
    Parole chiave
    • verduras
    • calidad nutricional
    • hongos
    • industria
    • valor sensorial
    • cocción
    • pasteurización
    • envasado
    • refrigeración
    • valor nutritivo
    • innovación
    • tecnología

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    NANOCELLULOSE MEMBRANES FOR NUTRIENT RECOVERY

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    Environmental monitoring within greenhouse crops using wireless sensors

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