| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Apparatus to mix and/or refine chocolate mass — includes conch-shaped vessel and tempering jacket with cylindrical wall and coaxially mounted component
|
|
|
1999
|
10 |
1 |
p. 57-
1 p.
|
artikel
|
| 2 |
A simple test for the detection of antibiotics and other chemical residues in ex-farm milk
|
Yamani, Mohammed I.
|
|
1999
|
10 |
1 |
p. 35-39
5 p.
|
artikel
|
| 3 |
Author index
|
|
|
1999
|
10 |
1 |
p. VI-
1 p.
|
artikel
|
| 4 |
Bacteriophage with high specificity for particular pathogens such as Escherichia coli 0157 — is incororated in bactericides for food sterilisation (Jpn)
|
|
|
1999
|
10 |
1 |
p. 56-57
2 p.
|
artikel
|
| 5 |
Calendar
|
|
|
1999
|
10 |
1 |
p. 61-62
2 p.
|
artikel
|
| 6 |
Cleaning and sorting particulate food, e.g. cereal grains, beans, etc. — using optical detector to determine colour, size and/or shape of particles and classify them into acceptable and non-acceptable food particles or impurities
|
|
|
1999
|
10 |
1 |
p. 56-
1 p.
|
artikel
|
| 7 |
Cleaning produce — by contacting surfaces of produce with aq cleaning soin comprising detergent surfactant and neutralised orthophosphoric acid in amts to provide removal of waxy materials. (Eng)
|
|
|
1999
|
10 |
1 |
p. 57-
1 p.
|
artikel
|
| 8 |
Defect inspection method for glass bottle storing alcoholic beverages e.g. beer, soy sauce — involves judging existence of defect in glass container based on image of container output by optical unit
|
|
|
1999
|
10 |
1 |
p. 58-
1 p.
|
artikel
|
| 9 |
Development of an integrated quality assurance system for the traditional Sardinella sp. and anchovy fish smoking industry in Ghana
|
Plahar, Wisdom A.
|
|
1999
|
10 |
1 |
p. 15-25
11 p.
|
artikel
|
| 10 |
Dr. Friedrich Karl Käferstein a career dedicated to public health
|
|
|
1999
|
10 |
1 |
p. 53-54
2 p.
|
artikel
|
| 11 |
Editorial
|
Woteki, C.
|
|
1999
|
10 |
1 |
p. 1-4
4 p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
1999
|
10 |
1 |
p. IFC-
1 p.
|
artikel
|
| 13 |
Egg testing probe having improved reproducibility — has excitation member retained in end of tube by magnetic field for free vibration parallel to tube centreline
|
|
|
1999
|
10 |
1 |
p. 58-
1 p.
|
artikel
|
| 14 |
Food spoilage yeasts: effects of pH, NaCl and temperature on growth
|
Betts, G.D.
|
|
1999
|
10 |
1 |
p. 27-33
7 p.
|
artikel
|
| 15 |
Fungi and food spoilage
|
Campbell-Platt, Geoffrey
|
|
1999
|
10 |
1 |
p. 59-60
2 p.
|
artikel
|
| 16 |
Gas barrier material — exhibits good gas barrier properties under conditions of high humidity and is superior in clarity and melt mouldability. (Eng)
|
|
|
1999
|
10 |
1 |
p. 58-
1 p.
|
artikel
|
| 17 |
Keyword index
|
|
|
1999
|
10 |
1 |
p. VII-
1 p.
|
artikel
|
| 18 |
Laminated dough systems for moist fillings — having water binding agent in at least one fat layer and moisture barrier layer on at least one outer layer
|
|
|
1999
|
10 |
1 |
p. 56-
1 p.
|
artikel
|
| 19 |
Liquid distribution apparatus for dough processing line — delivers liquid to dough sheet from spaced holes along tube as drips, rather than spray, to minimise shut-down time for cleaning (Eng)
|
|
|
1999
|
10 |
1 |
p. 55-
1 p.
|
artikel
|
| 20 |
Listeria. A practical approach to the organism and its control in foods
|
Campbell-Platt, Geoffrey
|
|
1999
|
10 |
1 |
p. 59-
1 p.
|
artikel
|
| 21 |
Low trans fatty acid edible plastic spread — made using fat phase of liquid oil and structuring fat based on chemically unmodified palm oil (Eng)
|
|
|
1999
|
10 |
1 |
p. 57-
1 p.
|
artikel
|
| 22 |
Microbiological quality control of filtered and non-filtered wines
|
Ubeda, J.F.
|
|
1999
|
10 |
1 |
p. 41-45
5 p.
|
artikel
|
| 23 |
New continuous oven — has systems of heaters with separate ducts along it, used for production of baked wares (Ger)
|
|
|
1999
|
10 |
1 |
p. 55-56
2 p.
|
artikel
|
| 24 |
New type III antifreeze peptide — used for minimising freezing damage to foods and biological material (Eng)
|
|
|
1999
|
10 |
1 |
p. 55-
1 p.
|
artikel
|
| 25 |
Preserving food, esp. salad or dressing — by inoculation with lactic acid bacteria (Eng)
|
|
|
1999
|
10 |
1 |
p. 57-
1 p.
|
artikel
|
| 26 |
Production of frozen desert such as ice bar — involves forming frozen desert layer comprising food materials in random concavo-convex shape on edible core material
|
|
|
1999
|
10 |
1 |
p. 58-
1 p.
|
artikel
|
| 27 |
Protection of speciality Hungarian foodstuffs according to European requirements
|
Kisérdi-Palló, I.
|
|
1999
|
10 |
1 |
p. 5-8
4 p.
|
artikel
|
| 28 |
Safety and quality evaluation of street foods sold in Zaria, Nigeria
|
Umoh, V.J.
|
|
1999
|
10 |
1 |
p. 9-14
6 p.
|
artikel
|
| 29 |
Sous vide foods: conclusions of an ECFF Botulinum Working Party
|
Gould, G.W.
|
|
1999
|
10 |
1 |
p. 47-51
5 p.
|
artikel
|
| 30 |
Volume contents
|
|
|
1999
|
10 |
1 |
p. III-V
nvt p.
|
artikel
|
Tijdschrift beschrijving