Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Noort, M.W.J."'
Autor:
Heiniö, R.L., Noort, M.W.J., Katina, K., Alam, S.A., Sozer, N., de Kock, H.L., Hersleth, M., Poutanen, K.
Publikováno v:
In Trends in Food Science & Technology January 2016 47:25-38
Autor:
Noort, M.W.J., Renzetti, S.
In Africa, rural communities traditionally prepare meals from locally grown crops like cassava, sorghum and pulses, which are considered Climate Resilient Crops (CRC). However, with fast population growth, urbanization, and increasing disposable inco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2088ed58004978aae77d44151f36fb7f
https://research.wur.nl/en/publications/breads-from-african-climate-resilient-crops-for-improving-diets-a
https://research.wur.nl/en/publications/breads-from-african-climate-resilient-crops-for-improving-diets-a
Autor:
Hatt, Laura, Nilson, Eduard, Temme, E.H.M., Nicholas, Jo, Webster, Jacqui, Noort, M.W.J., Cobb, Laura, Johnson Curtis, Christine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::639832054565f2e5c941921e758317da
https://research.wur.nl/en/publications/who-global-sodium-benchmarks-for-different-food-categories
https://research.wur.nl/en/publications/who-global-sodium-benchmarks-for-different-food-categories
Autor:
Noort, M.W.J., van Bommel, Kjeld
Publikováno v:
World of Food Ingredients, 26-28
STARTPAGE=26;ENDPAGE=28;ISSN=15666611;TITLE=World of Food Ingredients
STARTPAGE=26;ENDPAGE=28;ISSN=15666611;TITLE=World of Food Ingredients
Advances in 3D food printers provide real opportunity for flavor, texture and nutritional content customization. In our on-demand society, consumers want to be able to buy and consume food products that they know are right for them. 3D Food Printing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::5bb4a4a79a8c6243197d1fd9290de7fd
https://research.wur.nl/en/publications/tap-to-select-fully-personalized-printed-food-advances-in-3d-food
https://research.wur.nl/en/publications/tap-to-select-fully-personalized-printed-food-advances-in-3d-food
Autor:
Noort, M.W.J., van Bommel, K.
Publikováno v:
Baking Europe, 2019(Summer), 18-22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::71f50bf124e0c51bd91dc245ee3698cc
https://research.wur.nl/en/publications/3d-food-printing-way-beyond-fancy-shapes
https://research.wur.nl/en/publications/3d-food-printing-way-beyond-fancy-shapes
Publikováno v:
Bulgarian Chemical Communications 51 (2019) Special Issue A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9405::b37bfede0acae950d7acc441d14777fa
https://research.wur.nl/en/publications/effect-of-heat-treatment-on-the-antioxidant-capacity-of-dry-wheat
https://research.wur.nl/en/publications/effect-of-heat-treatment-on-the-antioxidant-capacity-of-dry-wheat
Autor:
Noort, M.W.J.
Publikováno v:
Alveoles : Futur du pain, pains du futur et autres aliments céréaliers, 47, 29-31
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::a978fe942b2ad0bd8dcc27dd277fbca0
https://research.wur.nl/en/publications/limpressoin-3d-alimentaire-proceedings-of-futur-du-pain-pains-du-
https://research.wur.nl/en/publications/limpressoin-3d-alimentaire-proceedings-of-futur-du-pain-pains-du-
Publikováno v:
Cereal Foods World, 62(6), 272-277
Additive manufacturing, also known as 3D printing, is an up-and-coming production technology based on layer-by-layer deposition of material to reproduce a computer-generated 3D design. Additive manufacturing is a collective term used for a variety of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::8bb852fba1c3141d28299de0fdb74079
https://research.wur.nl/en/publications/3d-printed-cereal-foods
https://research.wur.nl/en/publications/3d-printed-cereal-foods
Autor:
Vancauwenberghe, Valérie, Delele, M.A., Aregawi, Wondwosen, Verboven, Pieter, Bongaers, Evi, Noort, M.W.J., de Schipper, Mathijs, van den Eijnden, Edwin, van Bommel, Kjeld, Nicolai, B.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2feb3e42dbb642d5497c47ba63291689
https://research.wur.nl/en/publications/characterization-and-model-based-design-validation-of-3d-printed-
https://research.wur.nl/en/publications/characterization-and-model-based-design-validation-of-3d-printed-
Autor:
Noort, M.W.J., Diaz, J., van Bommel, K.J.C., Renzetti, S., Henket, Jolanda, Hoppenbrouwers, M.B.
The present invention provides a method for the production of an edible object, comprising providing an edible powder composition suitable for selective laser sintering and an edible liquid, and subjecting said composition to selective laser sinterin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ef701f313aaf2a6327da5c76ebf56806
https://research.wur.nl/en/publications/method-for-the-production-of-an-edible-object-using-sls
https://research.wur.nl/en/publications/method-for-the-production-of-an-edible-object-using-sls