{"id":1647,"date":"2015-06-17T11:02:34","date_gmt":"2015-06-17T15:02:34","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?p=1647"},"modified":"2015-06-17T11:02:34","modified_gmt":"2015-06-17T15:02:34","slug":"hiperbaric-participa-en-el-proyecto-blac-hp","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/es\/hiperbaric-participa-en-el-proyecto-blac-hp\/","title":{"rendered":"HIPERBARIC PARTICIPA EN EL PROYECTO BLac HP"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/www.blac-hp.fr\/\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-1648\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2015\/06\/blac-HP.png\" alt=\"blac HP\" width=\"424\" height=\"249\" \/><\/a>Hiperbaric participa (como socio no financiado) en el proyecto franc\u00e9s <strong>BLAC HP &#8211; Bact\u00e9ries lactiques combin\u00e9es avec hautes pressions pour un proc\u00e9d\u00e9 durable de stabilisation des produits carn\u00e9s r\u00e9frig\u00e9r\u00e9s<\/strong> (Combinaci\u00f3n de bacterias l\u00e1cticas y HPP para mejorar la seguridad y vida \u00fatil de productos c\u00e1rnicos refrigerados): <a href=\"https:\/\/www.blac-hp.fr\/\">https:\/\/www.blac-hp.fr\/<\/a>.<\/p>\n<p style=\"text-align: justify;\"><!--more--><br \/>\nEl objetivo del proyecto es el desarrollo de una nueva estrategia para la estabilizaci\u00f3n de los productos c\u00e1rnicos procesados refrigerados mediante la combinaci\u00f3n de la tecnolog\u00eda de alta presi\u00f3n (HPP) y la biopreservaci\u00f3n usando bacterias l\u00e1cticas. Se trata de un proyecto de alto contenido cient\u00edfico, pero claramente enfocado a resolver uno de los problemas a los que se enfrenta la industria c\u00e1rnica a diario: intentar reducir o eliminar el uso de conservantes. El caso pr\u00e1ctico al que se aplicar\u00e1 es a la eliminaci\u00f3n de nitritos en jam\u00f3n cocido para conseguir aumentar la seguridad y vida \u00fatil del producto.<\/p>\n<p style=\"text-align: justify;\">El proyecto ha sido aprobado dentro de la convocatoria Programme Appel G\u00e9n\u00e9rique 2014 D\u00e9fi S\u00e9curit\u00e9 Alimentaire de la Agence Nationale de la Recherche (ANR) Francesa. tendr\u00e1 una duraci\u00f3n de 48 meses (Enero de 2015 \u2013 Diciembre de 2018) y contar\u00e1 con un presupuesto de 0,8 M\u20ac. La Universidad de Borgo\u00f1a (Laboratorio PAM, proc\u00e9d\u00e9s alimentaires et microbiologiques) coordina el proyecto. El consorcio cuenta con un total de 10 socios, 6 centros de investigaci\u00f3n y 4 empresas: CTCPA, ONIRIS (GEPEA &amp; SECALIM), INRA (MICALIS), AgroSupDijon, IFIP-Institut du porc; SBV (porc biologique); CHR Hansen; Cinq Degr\u00e9s Ouest e Hiperbaric.<\/p>\n<p style=\"text-align: justify;\">El rol desempe\u00f1ado por Hiperbaric consiste en el asesoramiento y oferta de acceso al equipo HPP para las pruebas de procesado de producto.<\/p>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>Hiperbaric participa (como socio no financiado) en el proyecto franc\u00e9s BLAC HP &#8211; Bact\u00e9ries lactiques combin\u00e9es avec hautes pressions pour un proc\u00e9d\u00e9 durable de stabilisation des produits carn\u00e9s r\u00e9frig\u00e9r\u00e9s (Combinaci\u00f3n de bacterias l\u00e1cticas y HPP para mejorar la seguridad y vida \u00fatil de productos c\u00e1rnicos refrigerados): https:\/\/www.blac-hp.fr\/.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","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":""},"categories":[103,108],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - 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