{"id":25093,"date":"2020-10-07T10:49:36","date_gmt":"2020-10-07T08:49:36","guid":{"rendered":"https:\/\/www.hiperbaric.com\/tecnologia-hpp\/media-hpp\/webinars\/webinar-explorando-la-seguridad-frescura-y-oportunidades-de-mercado-para-pescados-y-mariscos-con-hpp\/"},"modified":"2020-11-11T16:56:08","modified_gmt":"2020-11-11T15:56:08","slug":"hpp-for-seafood-products","status":"publish","type":"page","link":"https:\/\/www.hiperbaric.com\/en\/hpp-technology\/hpp-resources\/webinars\/hpp-for-seafood-products\/","title":{"rendered":"WEBINAR: Exploring Safety, Freshness and Market Opportunities for Seafood Products with HPP"},"content":{"rendered":"\n\t<p><strong>HPP aids seafood manufacturers<\/strong> to find the adequate balance between safety, quality, and regulatory compliance. HPP is a non-thermal technology that eliminates common seafood pathogens like <em>Vibrio spp.<\/em>\u00a0or\u00a0<em>Listeria spp.,<\/em> among others, and slows down spoilage microorganism growth. The use of cold water to generate pressure minimally alters the sensory and nutritional properties of seafood. HPP is also used to easily remove meat extraction.<\/p>\n<p><strong>Join this webinar to learn more about:<\/strong><\/p>\n<ul>\n<li>High Pressure Processing\u2019s (HPP) impact on seafood products<\/li>\n<li>Effect HPP has on pathogens in seafood products and shelf-life extension<\/li>\n<li>HPP being used for crustacean meat extraction and mollusk shucking<\/li>\n<li>Emerging HPP seafood applications<\/li>\n<\/ul>\n<p><strong>Language<\/strong>: English <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/icono-ingl\u00e9s-webinars-150x150.jpg\" alt=\"\" width=\"37\" height=\"37\" \/><\/p>\n\t\t<h3>Request it for free<\/h3>\t\t\n\t\t\t<p>You will directly receive the recording of the webinar in your email<\/p>\t\t\n\t<iframe loading=\"lazy\" src=\"https:\/\/forms.marketing.hiperbaric.com\/l\/881883\/2020-10-05\/6pd8?Language=English&#038;URL=RHLv3b-DrBc&#038;Business_line=HPP&#038;Source_text=Seafood%20Webinar%20Recording\" type=\"text\/html\" allowtransparency=\"true\" width=\"100%\" height=\"500\" frameborder=\"0\"><\/iframe> \n<h3>\n\tPanelists\n\t<\/h3>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/Vinicio-Serment-Moreno-Headshot-redondo.jpg.png\" alt=\"Vinicio Serment-Moreno Headshot redondo.jpg\" itemprop=\"image\" height=\"506\" width=\"508\" title=\"Vinicio Serment-Moreno Headshot redondo.jpg\" onerror=\"this.style.display='none'\"  \/>\n\t<strong>Vinicio Moreno-Serment, Ph.D.<\/strong><br \/>\nHPP Applications Specialist\n\t<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2019\/06\/logo_Hiperbaric_RGB-small-300x86.jpg\" alt=\"\" width=\"276\" height=\"79\" \/><\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/robert-verge-1.jpg\" alt=\"robert verge\" itemprop=\"image\" height=\"506\" width=\"508\" title=\"robert verge\" onerror=\"this.style.display='none'\"  \/>\n\t<strong>Robert Verge, P.Eng.<\/strong><br \/>\nManaging Director\n\t<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/CCFI.jpg\" alt=\"\" width=\"152\" height=\"137\" \/><\/p>\n\t<strong><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/eva-aqua-300x300.jpg\" alt=\"\" width=\"244\" height=\"243\" \/><br \/>\nEva Alonso<\/strong><br \/>\nGeneral Manager\n\t<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/AccuaHPP-300x108.png\" alt=\"\" width=\"271\" height=\"88\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>HPP aids seafood manufacturers to find the adequate balance between safety, quality, and regulatory compliance. HPP is a non-thermal technology that eliminates common seafood pathogens like Vibrio spp.\u00a0or\u00a0Listeria spp., among others, and slows down spoilage microorganism growth. The use of cold water to generate pressure minimally alters the sensory and nutritional properties of seafood. HPP&#8230;<\/p>\n","protected":false},"author":7,"featured_media":0,"parent":24117,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_wp_rev_ctl_limit":""},"class_list":["post-25093","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>WEBINAR: Exploring Safety, Freshness and Market Opportunities for Seafood Products with HPP - Hiperbaric<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hiperbaric.com\/en\/hpp-technology\/hpp-resources\/webinars\/hpp-for-seafood-products\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WEBINAR: Exploring Safety, Freshness and Market Opportunities for Seafood Products with HPP - Hiperbaric\" \/>\n<meta property=\"og:description\" content=\"HPP aids seafood manufacturers to find the adequate balance between safety, quality, and regulatory compliance. 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