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Friday, December 06, 2013
DREAM - Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition
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The DREAM Project`s Conference
Full Paper Submission: CLOSED
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D8.4 - International Conference
(New deliverable)
Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043
(Original Research Article)
Two-Way Coupling of Fluid-Flow, Heat-Transfer and Product Transformation during Heat Treatment of Starch Suspension inside Tubular Exchanger
(Original Research Article)
Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles
(Original Research Article)
An Eulerian–Lagrangian approach for coupling fluid flow, heat transfer and liquid food product transformation
(Original Research Article)
Now
Available:
Practical guideline on use of models (D7.5)
Report on the operation of the industry working parties (D8.5)
Project Newsletter No.P1
The newsletter highlights progress made during the first 3 years of the project.
Upcoming Events
Registration open:
Design and development of food models with well characterised micro- and macro- structure and composition – What will be next step?
Workshop Overview
DREAM E-Newsletter
DREAM E-Newsletter Subscribe
Videos
Video of the round table discussion held at DREAM project international conference From Model Foods to Food Models is now available
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