Zobrazeno 1 - 10
of 197
pro vyhledávání: '"voedselbereiding"'
Voedsel verhitten is een belangrijke manier om voedselvergiftigingen door de bacterie Clostridium perfringens te voorkomen. De bacterie doet zich in voedsel in twee vormen voor: als spore, een overlevingsvorm die onder andere goed bestand is tegen ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::6342cb7ee43da017a7519cc7469c3fcd
Publikováno v:
STAtOR. 2009(3):9-13
Voedselveiligheid hangt voor een groot deel af van consumentengedrag. Het meeste eten wordt thuis klaargemaakt, en fouten daar kunnen bepalend zijn voor de volksgezondheid en voedselveiligheid. Consumentengedrag is lastig te reguleren door voedselvei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::999535cc3f27a6996238f44040a8dc50
Publikováno v:
Infectieziekten bulletin. 18(9):314-318
In the Netherlands, Campylobacter is an important bacterial causative agent of gastroenteritis, with poultry as an important source. Measures aiming to reduce the number of Campylobacter on poultry meat however cannot guarantee the production of fres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::8e8a2c1d32f8e6d26f595f6e4744ee56
Autor:
Honfo, G.F.
The shea tree is an endogenous and multipurpose tree from the Savanah zone of Africa, mostly used for its fruits and the fat extracted from its kernels, commonly known as shea butter. The butter is used for cooking and medicinal purposes by local pop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::db0378e37feee1673732dc7e6c007a87
https://research.wur.nl/en/publications/quality-of-traditionally-processed-shea-vitellaria-paradoxa-kerne
https://research.wur.nl/en/publications/quality-of-traditionally-processed-shea-vitellaria-paradoxa-kerne
Autor:
Nguyen, H.T.
Many of our food products have undergone a heat-treatment before consumption, either at home or at the food industry. Heat treatments not only bring out desired characteristics of the food products such as flavour, texture, taste and safety aspects b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5fdfa64221e5b37a81c23e0d73bae855
https://research.wur.nl/en/publications/modelling-the-formation-of-heat-induced-contaminants-during-therm
https://research.wur.nl/en/publications/modelling-the-formation-of-heat-induced-contaminants-during-therm
Many of our food products have undergone a heat-treatment before consumption, either at home or at the food industry. Heat treatments not only bring out desired characteristics of the food products such as flavour, texture, taste and safety aspects b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::b8533890d546cad588d17d95c172b028
Title: Glucosinolates during preparation of Brassica vegetables in Indonesia Dutch translation of title: Effecten van Indonesische bereidingsmethoden op gezondheidsbevorderende stoffen in groenten Title/description for non-professionals: Effects of I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::19e1e1c582fa9c41668e112f5c649b6d
The shea tree is an endogenous and multipurpose tree from the Savanah zone of Africa, mostly used for its fruits and the fat extracted from its kernels, commonly known as shea butter. The butter is used for cooking and medicinal purposes by local pop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::40a320242191636327a5f4a2757d58bc
Autor:
Nugrahedi, P.Y.
Title: Glucosinolates during preparation of Brassica vegetables in Indonesia Dutch translation of title: Effecten van Indonesische bereidingsmethoden op gezondheidsbevorderende stoffen in groenten Title/description for non-professionals: Effects of I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::36ffa8b7c1b8b3e336ec7a0d06133b8e
https://research.wur.nl/en/publications/glucosinolates-during-preparation-of-brassica-vegetables-in-indon
https://research.wur.nl/en/publications/glucosinolates-during-preparation-of-brassica-vegetables-in-indon
Autor:
Radhika bongoni
Publikováno v:
Radhika bongoni
The quality of foods e.g. vegetables at the time of consumption depends on the post-purchase handling conditions especially by domestic processing. On the one hand, from the consumer’s perspective, domestic processing i.e. cooking improves the sens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ecccc64e242a7fb66b502ff6e8e93afc
https://research.wur.nl/en/publications/consumers-and-vegetables-effects-of-domestic-processing-on-sensor
https://research.wur.nl/en/publications/consumers-and-vegetables-effects-of-domestic-processing-on-sensor