Digitale Bibliotheek
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                             12 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Are all ‘ultra-processed’ foods nutritional demons? A commentary and nutritional profiling analysis. Derbyshire, E.
2019
94 C p. 98-104
artikel
2 A systematic review of consumer perceptions of food fraud and authenticity: A European perspective Kendall, Helen
2019
94 C p. 79-90
artikel
3 Editorial Board and Contents 2019
94 C p. i-ii
artikel
4 Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review Mahato, Swati
2019
94 C p. 1-11
artikel
5 Internet of Things in food safety: Literature review and a bibliometric analysis Bouzembrak, Yamine
2019
94 C p. 54-64
artikel
6 Nanoencapsulated nisin: An engineered natural antimicrobial system for the food industry Bahrami, Akbar
2019
94 C p. 20-31
artikel
7 Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat Thangavelu, Karthikeyan P.
2019
94 C p. 43-53
artikel
8 Possibility of minimizing gluten intolerance by co-consumption of some fruits – A case for positive food synergy? Jayawardana, Isuri A.
2019
94 C p. 91-97
artikel
9 Prosopis spp. functional activities and its applications in bakery products González-Montemayor, Ángela-Mariela
2019
94 C p. 12-19
artikel
10 Recent application of imaging techniques for fruit quality assessment Pathmanaban, P.
2019
94 C p. 32-42
artikel
11 Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I Mao, Guizhu
2019
94 C p. 65-78
artikel
12 The potential impact of the Lactobacillus name change: The results of an expert meeting organised by the Lactic Acid Bacteria Industrial Platform (LABIP) Pot, Bruno
2019
94 C p. 105-113
artikel
                             12 gevonden resultaten
 
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