| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Assessing consumer attitudes to biotechnology in food production
|
Frewer, Lynn
|
|
1992
|
3 |
3 |
p. 169-170
2 p.
|
artikel
|
| 2 |
Bio-sensor system for measuring freshness of meat comprises column containing enzyme decomposing inosine and hypoxanthine and column containing enzyme decomposing inosine acid
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
| 3 |
Botulism: the causative agent and its control in foods
|
Rhodehamel, E.Jeffery
|
|
1992
|
3 |
3 |
p. 125-143
19 p.
|
artikel
|
| 4 |
Calendar
|
|
|
1992
|
3 |
3 |
p. 176-
1 p.
|
artikel
|
| 5 |
Controlling coordinated multi-evaporation stages by maintaining liquid level with float-controlled discharge apertures in floor of each stage
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
| 6 |
Counting living cells of microbes in fluid sample continuously comprises adding reagent which forms accumulative fluorescent product with cell substances and detecting fluorescence emitted
|
|
|
1992
|
3 |
3 |
p. 174-
1 p.
|
artikel
|
| 7 |
Design, operation and evaluation of several biomass analysers
|
Trystram, G.
|
|
1992
|
3 |
3 |
p. 161-168
8 p.
|
artikel
|
| 8 |
Determination of protein content in grain and legume seeds involves extraction of endosperm with ethanol, addition of acetone solution of ninhydrin, boiling, cooling and colorimetry or photometry
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
| 9 |
Determination of quality of meat pieces using optical probe to measure reflectance along scanning line
|
|
|
1992
|
3 |
3 |
p. 174-
1 p.
|
artikel
|
| 10 |
Determining optimal time of cocoa beans roasting: involves extraction of aroma-forming aldehyde(s) from samples roasted for various times, cooling in liquid nitrogen and measuring luminescence
|
|
|
1992
|
3 |
3 |
p. 174-
1 p.
|
artikel
|
| 11 |
Evaluating quality of rice simply, accurately and speedily using near-infrared spectrometric analyser having filter with wavelength to evaluate quality of sample rice compared to standard
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
| 12 |
HACCP, product liability and due diligence
|
van Schothorst, M.
|
|
1992
|
3 |
3 |
p. 122-124
3 p.
|
artikel
|
| 13 |
Heat pasteurization of food involves wrapping in heat shrinking film, heating then applying microwave radiation
|
|
|
1992
|
3 |
3 |
p. 174-
1 p.
|
artikel
|
| 14 |
Immunoassays in food Agriculture
|
Patel, P.D.
|
|
1992
|
3 |
3 |
p. 171-
1 p.
|
artikel
|
| 15 |
Improving quality of water or liquid brewed foods by subjecting to low frequency vibrations
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
| 16 |
Inspection zone for detecting pits in stoned fruit measured transmittance and reflectance of IR beams directed onto fruit
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
| 17 |
Literature survey
|
|
|
1992
|
3 |
3 |
p. 172-173
2 p.
|
artikel
|
| 18 |
Measurement and recording of humidity and temperature in ovens comprises mobile system with two housings connected to sensors and containing electronics insulated against the environment in oven
|
|
|
1992
|
3 |
3 |
p. 174-
1 p.
|
artikel
|
| 19 |
Measurement of fat to lean ratio of animal carcasses by ultrasonics using transmission and reflection of ultrasonic pulses along various axes
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
| 20 |
Measurement of number of living microorganisms in specimen by seizing microorganisms on hydrophobic poly(fluoroethylene) filter, washing excess colouring and determination of number
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
| 21 |
Measuring content of calcium saccharate in sugar refinery juice by precipitation with alcohol, dissolving in water, acidification and polarimetry
|
|
|
1992
|
3 |
3 |
p. 174-
1 p.
|
artikel
|
| 22 |
Method for the preparation of sausages of acceptable quality from Indian oil sardine (Sardinella longiceps) and their shelf-life at different storage temperatures
|
Ravishankar, C.N.
|
|
1992
|
3 |
3 |
p. 144-148
5 p.
|
artikel
|
| 23 |
Multiple effect evaporator control in sugar production includes measurement of temperature in first evaporator and temperature of entering juice and return steam
|
|
|
1992
|
3 |
3 |
p. 174-
1 p.
|
artikel
|
| 24 |
New indicator of temporary defrosting in frozen products operates by melting ice in device producing permanent colour change
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
| 25 |
New method and fluidized water system for intensive chilling and freezing of fish
|
Fikiin, A.G.
|
|
1992
|
3 |
3 |
p. 153-160
8 p.
|
artikel
|
| 26 |
Occurrence and survival of enterotoxigenic Bacillus cereus in some Nigerian flour-based foods
|
Yusuf, I.Z.
|
|
1992
|
3 |
3 |
p. 149-152
4 p.
|
artikel
|
| 27 |
Package for fruit and/or vegetables comprises composite film bag comprising multilayer composite layer formulated around polyolefin resin
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
| 28 |
Pasteurization by heating with microwave comprises heating food in container on irradiation stand
|
|
|
1992
|
3 |
3 |
p. 174-
1 p.
|
artikel
|
| 29 |
Retaining freshness of fruit, flowers, etc. with porous material impregnated with water absorbing polymer emulsion and drying
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
| 30 |
Sterilization by high voltage pulse by impressing intermittent high voltage on to surface of bacteria infested liquid
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
| 31 |
X-ray inspection device has compensating plate conforming to shape of substrate between X-ray irradiating part and photographic part
|
|
|
1992
|
3 |
3 |
p. 175-
1 p.
|
artikel
|
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