Regulations, food safety
Color stability in fruit juices
21
Sep
Published on : 21/09/2021
What factors influence color stability in fruit juices? - The CTCPA is working on this subject in the framework of the HiStabJuice project.
The CTCPA is part of the HiStabJuice project "Establishing a strong and lasting international training network for innovation in food and juice industries".
The HiStabjuice project is coordinated by the Technische Universitaet Wien. It is a European project funded under the Marie Skłodowska-Curie Innovative Training Networks.
HiStabJuice is a cross-sectoral and interdisciplinary European network providing research training to 11 PhD students who will all work with a 4D approach on fruit juice processing (microbes, enzymes, nutrients and physicochemical parameters).
This network of PhD students will work together on the evaluation of various factors influencing color stability in fruit juices, focusing on raw materials and preservation techniques. Aspects of fruit variety, ripeness, harvest time, traditional and modern preservation techniques (pasteurization, freezing, pulsed electric field, ohmic heating, high pressure processing) will be addressed.
This could revolutionize the fruit juice industry and strengthen the European industry for decades to come.
The CTCPA is an important technical partner of the project because it will host 6 PhD students during the whole project by providing its equipment and its collaborators and more particularly the one supervised by the UMR SQPOV (INRAE Sud PACA) team with which we lead theUMT Actia QUALIVEG 2.
Contact Contact : Stéphane George sgeorge@ctcpa.org
The CTCPA is part of the HiStabJuice project "Establishing a strong and lasting international training network for innovation in food and juice industries".
The HiStabjuice project is coordinated by the Technische Universitaet Wien. It is a European project funded under the Marie Skłodowska-Curie Innovative Training Networks.
HiStabJuice is a cross-sectoral and interdisciplinary European network providing research training to 11 PhD students who will all work with a 4D approach on fruit juice processing (microbes, enzymes, nutrients and physicochemical parameters).
This network of PhD students will work together on the evaluation of various factors influencing color stability in fruit juices, focusing on raw materials and preservation techniques. Aspects of fruit variety, ripeness, harvest time, traditional and modern preservation techniques (pasteurization, freezing, pulsed electric field, ohmic heating, high pressure processing) will be addressed.
This could revolutionize the fruit juice industry and strengthen the European industry for decades to come.
The CTCPA is an important technical partner of the project because it will host 6 PhD students during the whole project by providing its equipment and its collaborators and more particularly the one supervised by the UMR SQPOV (INRAE Sud PACA) team with which we lead theUMT Actia QUALIVEG 2.
Contact Contact : Stéphane George sgeorge@ctcpa.org
