Product quality by Anais | Dec 6, 2021 Collective Research Packaging and distribution processes Industry of the future Product quality Health Security Ecological and energy transition Date 2016 2017 2018 2019 2020 2021 2022 2023 ARCHIVES content page content page About the ctcpa content page content page Mission of general interest content page content page Contact News Agenda Product quality PREDILEG - Rapid prediction of weight regain in pulses (2023) BLANCH INNOV - Optimizing the unit operation of blanching vegetables and fruit for appertizing or deep-freezing: alternative technologies (2023) FRUITAMINS - What is the vitamin content of canned versus fresh fruit? (2023) RESQUICK - Management of traces of phytosanitary product residues on vegetable production lines (canned and frozen) (2023) STORAGE SOUPS - Predictive analysis of phase separation in appertized vegetable soups (2022) VITAMED - Intestinal absorption of fat-soluble vitamins: molecular mechanisms, interactions with Mediterranean legume compounds and technological solutions (2021) PACALEG - Dry vegetables in Provence Alpes Côte d'Azur: from the analysis of processors' needs to the realities of agricultural production; contribution to the structuring and development of the sector (2021) FLEGME - Fermentation of vegetables (2022) ZERO NITRITES - Reduction/Suppression of nitrites in pasteurized foie gras by adding natural plant-based antimicrobials (2021) AUTOPASTO - Guide of recommendations for pasteurization and autopasteurization of acid and acidified products (2021) WHITE POINTS - White Tyrosine crystals in heat-treated foie gras (2020) VITAMED - Intestinal absorption of fat-soluble vitamins: molecular mechanisms, interactions with Mediterranean legume compounds and technological solutions (2020) ALTERCOAT - Appertization resistance of alternative coatings to BPA-based coatings (2019) TRANSQUAPIL - Controlling the processing of fruits and vegetables to enhance their natural qualities: development of an instrumented cooking robot for continuous measurement (2019) VITAMED - Determination of process parameters to limit the content of "anti-nutritional" compounds in Mediterranean products and effect on the intestinal absorption of fat-soluble vitamins (2019) IMPAC'TT - Evaluation of the impact of heat treatments on the melting rate of foie gras (2018) PRESTIGE - Prediction of duck foie gras melt rate by non-destructive measurements for organoleptic improvement (2018) VITALEG - Intestinal absorption of vitamins D and K: molecular mechanisms and interactions with legume compounds (2018) IM'PULSES-HYDRALEG - Optimization of the rehydration of dried vegetables in tunnel blanching, by sprinkling (2017) TOM'ABILITY - Effect of water stress and varieties on the quality of processed tomato products (2017) IMPAC'TT - Evaluation of the impact of heat treatments on the melting rate of foie gras (2016) OPTIFEL - Optimized foods for older populations (2016) PREDINUT - Design and operation of an experimental setup for the prediction of nutritional quality degradation and inactivation of microorganisms in processed fruits and vegetables (2016) IMPAC'TT - Evaluation of the impact of heat treatments on the melting rate of foie gras (2016) OPTIFEL - Optimized foods for older populations (2016) PREDINUT - Design and operation of an experimental setup for the prediction of nutritional quality degradation and inactivation of microorganisms in processed fruits and vegetables (2016) STRETCH - Optimization of evoh thickness in multilayer packaging for foie gras and canned food (2016)
