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Procesamiento de alta presión de alimentos. (High Pressure Processing of Foods)

UK researchers have developed and optimised High Pressure Processing (HPP) for food. HPP is a simple cost effective treatment that can make food safer to eat and extend shelf-life without reducing vitamin content and without altering flavour, texture or appearance. The group is keen to enter commercial agreements with industry or to collaborate on research programmes with other academics..

Oferta: 12 GB 39n3 3OM6

Mas información: Instituto de Fomento de la Región de Murcia