Search for European Projects

5 European Projects Found

Searched on 125080 European Projects

 FINISHED 

WHEYLAYER2: barrier biopolymers for sustainable packaging (WHEYLAYER 2)

Start date: Aug 1, 2012, End date: Jul 31, 2014,

"The WHEYLAYER 2 project is based on the WHEYLAYER project that has been recognized by the EC as a star project with high dissemination potential and has received a lot of interest from the packaging industry and its end users. The WHEYLAYER project developed a biopolymer-coating based on pure whey protein isolates for plastic films able to replace currently used expensive synthetic oxygen barrier ...
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 10

 FINISHED 

A novel system for the treatment of milk based on the combination of ultrasounds and pulsed electric field technologies (SMARTMILK)

Start date: Oct 1, 2010, End date: Dec 31, 2012,

"The EU dairy industry produces 130 billion litres of raw milk each year for consumption and for application in the production of many food, feed and pharma products. Without doubt the quality and safety of milk and milk products is of paramount importance for safeguarding the health and safety of EU consumers. While pasteurisation has resulted in a dramatic decline in milk-borne disease outbreaks ...
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 13

 FINISHED 

Novel method for assisting and accelerating the aging process of wine (ULTRAFINEWINE)

Start date: Dec 1, 2010, End date: Nov 30, 2012,

"Wine producers are constantly striving to achieve a stable product with an extended period of peak taste and bouquet. Naturally aged wine tends to be milder tasting, smoother to drink and have a higher metabolism than non-aged wine. Research has shown this to be due to the dynamic structures of the ethanol-water clusters being changed to a smaller, more uniform state as the wine ages. Prior to th ...
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 9

 FINISHED 

A novel method for improving the vacuum cooling of cooked meats (COOL-MEAT)

Start date: Oct 1, 2010, End date: Sep 30, 2012,

"In order to minimise the growth of pathogens in the cooked meat industry, strict EU guidelines demand that cooked meat joints including ham, turkey, chicken, pork and beef be cooled within tight time limits post cooking, whereby meat joints should not exceed 2.5 kg and 100 mm in thickness and should be chilled from 74 to 10ºC within 2.5 h after being removed from the cooking process. Conventional ...
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 8

 FINISHED 

Whey protein-coated plastic films to replace expensive polymers and increase recyclability (WHEYLAYER)

Start date: Nov 1, 2008, End date: Oct 31, 2011,

"In the food industry, the oxidation of fats, oils, and other food components produces off-flavours, off-colours and nutrient loss. Protection against oxygen is a vital requirement of food packaging. Common synthetic polyolefin films such as PE and PP are excellent moisture barriers, but must be coated or laminated with synthetic polymers including EVOH and PVDC copolymers to provide an oxygen bar ...
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