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Monday, November 20, 2017
DREAM - Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition
 
 

 

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Modelling the formation of the fat droplets interface during homogenisation in order to describe texture
6th Central European Congress on Food, Book of Abstract, Serbia, 2012, Page 597 – 598
Raspor P., Baša L., Axelos M.A.V.

Modelling the formation of the fat droplets interface during homogenisation in order to describe texture
11th International Congress on Engineering and Food, Food Process Engineering in a Changing World, Congress Proceedings, 2011, Volume I, Page 323 – 324
Foucquier J., Gaucel S., Surel C., Riaublanc A., Baudrit C., Perrot N.

Modelling the health aspects of processed fruit and vegetables
Fruit & Veg Processing: 1st Euro-Meditarian Symposium, France, 2011, Page 49 – 49
Dekker M.,Verkerk R.
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Glucosinolates in Brassica vegetables - the influence of the food supply chain on intake, bioavailability and human health
International Horticultural Conference (IHC2010 ), Book of Abstract, 2010, Page 353 – 354
Dekker M.,Verkerk R.
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Modelling Health Aspects of Fruit and Vegetables
International Horticultural Conference (IHC2010 ), Book of Abstract, 2010, Page 338 – 338
Dekker M.,Verkerk R.
Abstract Preview>>>

Application in the modelling in the food industry and its barriers
5th Central European Congress on Food, Book of Abstracts, 2010, Page 83
Sebok A., Nagy ZS., Hegyi A., Kerjean J., Davies R.J.

DREAM is a trans-disciplinary approach to understand food structure and function
5th Central European Congress on Food, Book of Abstracts, 2010, Page 88
Raspor P., Baša L., Axelos M.A.V.

 
 
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