Project

Development of a natural antimicrobial system in order to reduce the intensity of the heating for the production of heated food

Duration
01 July 2014 → 30 June 2016
Funding
Private funding via IWT/VLAIO
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
Keywords
heated foods
 
Project description

The overall objective of this project is to acquire basic and applied knowledge on actibiteit SEA-i used in combination with heating processes. The experience is completely different compared to the previous project to acquire, IWT 110501 where inhibition instead inactivation was made. Bienca also wants the oxidative effects of lactoperoxidase, which sometimes hinder application, further study and thereby prepare the basis of new formulations.