| D4.1 | Prototoypes of olive and protein powder containing tomato juices and sauces processed by MAPS, HPU , HHP and UV-C | 2024-08-31 | mvieira@ualg.pt |
| D4.2 | Specification sheets for the sauces and juices treated by different technologies | 2024-08-31 | mvieira@ualg.pt |
| D4.3 | Bioemulsifier added products and their comple characterisation | 2024-10-31 | zied.zarai@isbs.usf.tn |
| D4.4 | FunTomP full sustainability evaluation, including LCA, LCCA, and S-LCA reports | 2024-08-31 | iherraiz@lomartov-aie.com |
| D4.5 | Roadmap for FunTomP technology certification | 2024-08-31 | iherraiz@lomartov-aie.com |
| D4.6 | A research paper showing the potential use of TD-NMR and EPR spectroscopy on the quality of tomato products | 2024-04-30 | mecit@metu.edu.tr |
| D4.7 | An economic analysis report for liquid FunTomP products produced by different technologies | 2024-10-31 | nursen.erol@assanfoods.com |
| D4.8 | A review paper about the novel pasteurization technologies for fruit/vegetable juices | 2024-10-31 | mvieira@ualg.pt |
| D4.9 | Research paper(s) about the use of different ovel pasteurization technologies for FunTomP products | 2024-10-31 | mvieira@ualg.pt |
