GREENFOODEC.EU

::: GREENFOODEC :::

Most herbs, spices and dry vegetable ingredients comprise a large group of powdered foods. The use of spice mixes, aroma components and functional ingredients has increased in the food industry, especially in functional foods, ready-to-eat meals, and highly spiced cuisine. They are mostly untreated, dried and/or mechanically processed plant material. The decontamination of dried products is difficult, and this correlates with the presence of spores adapted to low water contents. Nevertheless, current met...

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::: GREENFOODEC ::: | greenfoodec.eu Reviews

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Most herbs, spices and dry vegetable ingredients comprise a large group of powdered foods. The use of spice mixes, aroma components and functional ingredients has increased in the food industry, especially in functional foods, ready-to-eat meals, and highly spiced cuisine. They are mostly untreated, dried and/or mechanically processed plant material. The decontamination of dried products is difficult, and this correlates with the presence of spores adapted to low water contents. Nevertheless, current met...

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1 overview

2 partners

3 salmonella

4 greenfoodec project

5 legal notice

6 aceptar

7 coupons

8 reviews

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::: GREENFOODEC ::: | greenfoodec.eu Reviews

https://greenfoodec.eu

Most herbs, spices and dry vegetable ingredients comprise a large group of powdered foods. The use of spice mixes, aroma components and functional ingredients has increased in the food industry, especially in functional foods, ready-to-eat meals, and highly spiced cuisine. They are mostly untreated, dried and/or mechanically processed plant material. The decontamination of dried products is difficult, and this correlates with the presence of spores adapted to low water contents. Nevertheless, current met...

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greenfoodec.eu

1

::: GREENFOODEC :::

http://www.greenfoodec.eu/dissemination.htm

Some press releases related to Greenfoodec project. 16/10/13 - AEC -. AMPLIA ASISTENCIA DEL SECTOR EN EL SEMINARIO GREENFOODEC (BROAD attendance of the SECTOR IN THE GREENFOODEC SEMINAR). Las empresas del sector de las especias debaten sobre el futuro del sector en Murcia (Companies from the spice sector discuss about the sector's future in Murcia). 16/05/13 - AEC -. El sector se reúne con éxito en Murcia (The spice sector meets with success in Murcia). 23/04/2012 - ABC -. 10/05/2012 - LIVSMEDEL I FOCUS -.

2

::: GREENFOODEC :::

http://www.greenfoodec.eu/news.htm

News related to the project will be posted as a result of the development of the project. Cuatro nuevas soluciones tecnológicas para mejorar la calidad de las especias. Tecnologías como CO. A alta presión con ultrasonidos, microondas, infrarrojos y plasma frío están siendo estudiadas por un consorcio europeo, en el que participa el Centro FEDIT ainia centro tecnológico. Need for Sustainability, Traceability and Food Safety in Spice Industry.

3

::: GREENFOODEC :::

http://www.greenfoodec.eu/info.htm

The following documents consist on the ESA Quality Minima Document (QMD) to ensure that herbs and spices within EU keep a certain minimal quality and guides describing how to handle herbs and spices to be able to ensure their quality. European Spice Association Quality minima Document. This document describes the quality minima for dried herbs and spices, which should be demanded by buyers when these products are purchased for further processing within the EU.

4

::: GREENFOODEC :::

http://www.greenfoodec.eu/partners.htm

The GreenFooDec project coordinated by ainia will be carried out by a consortium constituted of 9 partners from four different countries, Spain, Sweden, Germany and Turkey. Participants in the project are research institutes with high technological expertise, associations linked to the herbs and spices sector and herbs and spices companies. SIK (The Swedish Institute for Food and Biotechnology AB). The Leibniz Institute for Agricultural Engineering Potsdam Bornim (ATB).

5

::: GREENFOODEC :::

http://www.greenfoodec.eu/index.htm

Most herbs, spices and dry vegetable ingredients comprise a large group of powdered foods. The use of spice mixes, aroma components and functional ingredients has increased in the food industry, especially in functional foods, ready-to-eat meals, and highly spiced cuisine. They are mostly untreated, dried and/or mechanically processed plant material. The decontamination of dried products is difficult, and this correlates with the presence of spores adapted to low water contents. Nevertheless, current met...

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actualidad.ainia.es

Enlaces - ainia centro tecnológico

http://actualidad.ainia.es/web/ainiaactualidad/enlaces

Salta al menú principal. Salta a ainia en la red. Salta a contacta con ainia. SALA DE PRENSA 2.0. Acceda desde aquí a sitios web de interés en el ámbito alimentario, farmacéutico, cosmético y afines. Revista impresa que tiene también edición online y que lleva más de 20 años informando sobre lo último en todo lo relativo a la industria cárnica y alimentaria. Ir al sitio web. Ir al sitio web. Portal web del proyecto de validación. La capa de ozono CIP. Ir al sitio web. Ir al sitio web. Ir al sitio web.

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::: GREENFOODEC :::

Most herbs, spices and dry vegetable ingredients comprise a large group of powdered foods. The use of spice mixes, aroma components and functional ingredients has increased in the food industry, especially in functional foods, ready-to-eat meals, and highly spiced cuisine. They are mostly untreated, dried and/or mechanically processed plant material. The decontamination of dried products is difficult, and this correlates with the presence of spores adapted to low water contents. Nevertheless, current met...

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