{"id":47108,"date":"2026-06-10T14:36:54","date_gmt":"2026-06-10T12:36:54","guid":{"rendered":"https:\/\/quintustechnologies.com\/knowledge-center\/hpp-science-101\/"},"modified":"2026-06-10T14:36:54","modified_gmt":"2026-06-10T12:36:54","slug":"hpp-science-101","status":"publish","type":"knowledge-center","link":"https:\/\/quintustechnologies.com\/fr\/knowledge-center\/hpp-science-101\/","title":{"rendered":"HPP Science 101"},"content":{"rendered":"<p>Dans ce webinaire, <a href=\"https:\/\/www.linkedin.com\/in\/keenan-drenning-8a978562\/\" target=\"_blank\" rel=\"noopener\">Keenan Drenning<\/a>, directeur de HPP, propose une introduction pratique au traitement par haute pression (HPP) et explique comment cette technique est utilis\u00e9e pour am\u00e9liorer la s\u00e9curit\u00e9 alimentaire tout en pr\u00e9servant la saveur, la texture et la qualit\u00e9 nutritionnelle des aliments.<\/p>\n<p>D\u00e9couvrez les principes fondamentaux de la technologie HPP, notamment le pH, l\u2019activit\u00e9 de l\u2019eau, les consid\u00e9rations relatives au conditionnement et les facteurs influant sur la dur\u00e9e de conservation, ainsi que des informations importantes pour les marques travaillant avec des prestataires de services HPP.<\/p>\n<p>Ce webinaire s\u2019adresse tout particuli\u00e8rement aux fabricants agroalimentaires, aux d\u00e9veloppeurs de produits et aux professionnels de l\u2019assurance qualit\u00e9, et explore la technologie HPP en tant que technique de conservation.<\/p>\n","protected":false},"featured_media":47109,"menu_order":0,"template":"","knowledge-center_materials":[615],"knowledge-center_processes":[357],"knowledge-center_language":[136,135],"knowledge-center_type":[586],"knowledge-center_industry":[348],"knowledge-center_topic":[349],"class_list":["post-47108","knowledge-center","type-knowledge-center","status-publish","has-post-thumbnail","hentry","knowledge-center_materials-autre","knowledge-center_processes-pascalisation-a-haute-pression","knowledge-center_language-chinese","knowledge-center_language-english","knowledge-center_type-webinaire","knowledge-center_industry-aliments-et-boissons","knowledge-center_topic-traitement-des-aliments"],"acf":[],"_links":{"self":[{"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center\/47108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center"}],"about":[{"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/types\/knowledge-center"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/media\/47109"}],"wp:attachment":[{"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/media?parent=47108"}],"wp:term":[{"taxonomy":"knowledge-center_materials","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_materials?post=47108"},{"taxonomy":"knowledge-center_processes","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_processes?post=47108"},{"taxonomy":"knowledge-center_language","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_language?post=47108"},{"taxonomy":"knowledge-center_type","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_type?post=47108"},{"taxonomy":"knowledge-center_industry","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_industry?post=47108"},{"taxonomy":"knowledge-center_topic","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_topic?post=47108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}