{"id":25605,"date":"2020-10-15T08:10:14","date_gmt":"2020-10-15T06:10:14","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?page_id=25605"},"modified":"2020-11-10T17:21:12","modified_gmt":"2020-11-10T16:21:12","slug":"webinar-advantages-and-properties-of-the-high-pressure-processing-for-pet-food","status":"publish","type":"page","link":"https:\/\/www.hiperbaric.com\/en\/hpp-technology\/hpp-resources\/webinars\/webinar-advantages-and-properties-of-the-high-pressure-processing-for-pet-food\/","title":{"rendered":"WEBINAR: Advantages and properties of the high pressure processing for pet food"},"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>Idioma<\/strong>: english<\/p>\n\t\t<h3>Reg\u00edstrate gratis<\/h3>\t\t\n\t\t\t<p>Recibir\u00e1s el webinar directamente en tu email\u00a0<\/p>\t\t\n\t<iframe loading=\"lazy\" src=\"https:\/\/forms.marketing.hiperbaric.com\/l\/881883\/2020-10-05\/6pd8?Language=English&#038;URL=Sh2ULWjGFEk&#038;Business_line=HPP&#038;Source_text=Steves%20Real%20Food%20Webinar%20Recording\" type=\"text\/html\" allowtransparency=\"true\" width=\"100%\" height=\"500\" frameborder=\"0\"><\/iframe> \n<h3>\n\tPonentes\n\t<\/h3>\n\t\t\t\t<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/carol.png\" alt=\"carol\" itemprop=\"image\" height=\"506\" width=\"508\" title=\"carol\" onerror=\"this.style.display='none'\"  \/>\n\t<p>Dra. Carole Tonello, directora Comercial y de Aplicaciones de Hiperbaric<\/p>\n\t<p><img decoding=\"async\" loading=\"lazy\" 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 decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/Mario_c\u00edrculo.png\" alt=\"Mario Gonz\u00e1lez\" itemprop=\"image\" height=\"482\" width=\"482\" title=\"Mario Gonz\u00e1lez\" onerror=\"this.style.display='none'\"  \/>\n\t<p>Profesor David Rodr\u00edguez L\u00e1zaro, experto en HPP y Seguridad Alimentaria<\/p>\n\t<p><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/universidad-burgos-300x123.jpg\" alt=\"\" width=\"222\" height=\"91\" \/><\/p>\n\t\t\t\t<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/jaume.png\" alt=\"jaume\" itemprop=\"image\" height=\"452\" width=\"452\" title=\"jaume\" onerror=\"this.style.display='none'\"  \/>\n\t<p>Jordi Planella, director de I+D de Noel Alimentaria<\/p>\n\t<p>&nbsp;<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/Noel-alimentaria.png\" width=\"157\" height=\"89\" \/><\/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":1,"featured_media":0,"parent":24117,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"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":""},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>WEBINAR: Advantages and properties of the high pressure processing for pet food - 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\/webinar-advantages-and-properties-of-the-high-pressure-processing-for-pet-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WEBINAR: Advantages and properties of the high pressure processing for pet food - 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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