Zobrazeno 1 - 9
of 9
pro vyhledávání: '"voedseltechniek"'
Autor:
Leonard M.C. Sagis
This book provides an update on the latest developments, challenges, and opportunities in the highly expanding field of microencapsulation and microspheres for food applications, examining the various types of microspheres and microcapsules essential
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::332b54b3e615c9df4055930464d5c528
https://doi.org/10.1016/c2013-0-18624-2
https://doi.org/10.1016/c2013-0-18624-2
Autor:
Sagis, L.M.C.
This book provides an update on the latest developments, challenges, and opportunities in the highly expanding field of microencapsulation and microspheres for food applications, examining the various types of microspheres and microcapsules essential
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9405::25ead7398c03746df3f812d40c39c403
https://research.wur.nl/en/publications/microencapsulation-and-microspheres-for-food-applications
https://research.wur.nl/en/publications/microencapsulation-and-microspheres-for-food-applications
Autor:
van der Goot, A.J.
Publikováno v:
WageningenWorld (2015) 4
Onderzoekers van WageningenUniversity ontwikkelden op basis vanpeulvruchten een vleesvervanger metde bite van een echt stuk vlees.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9405::6985b6447fae21d4f877644f346d955a
https://research.wur.nl/en/publications/plantaardige-biefstuk
https://research.wur.nl/en/publications/plantaardige-biefstuk
Autor:
van der Goot, A.J.
Publikováno v:
WageningenWorld, 4-4
ISSUE=4;STARTPAGE=4;ENDPAGE=4;ISSN=22107908;TITLE=WageningenWorld
ISSUE=4;STARTPAGE=4;ENDPAGE=4;ISSN=22107908;TITLE=WageningenWorld
Onderzoekers van WageningenUniversity ontwikkelden op basis vanpeulvruchten een vleesvervanger metde bite van een echt stuk vlees.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::0bec1e9ad07eb29c160f842abf79ad5c
https://research.wur.nl/en/publications/plantaardige-biefstuk
https://research.wur.nl/en/publications/plantaardige-biefstuk
The food industry is one of the largest water consumers in industry. Using large amounts of water, however, is undesirable from an environmental point of view because freshwater is a scarce good in many regions of the world and undesirable from an ec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::0b374481661165692cce175f9db08ad0
Autor:
Rodriguez Illera, M.
Separation and purification of functional ingredients from raw or waste streams are often done via processes that include a chromatographic step using a packed bed of resin particles that have affinity for the ingredients to be separated. A column pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::69ca4b430df21ab7d9212945830b47f3
https://research.wur.nl/en/publications/structured-adsorbents-for-isolation-of-functional-food-ingredient
https://research.wur.nl/en/publications/structured-adsorbents-for-isolation-of-functional-food-ingredient
Separation and purification of functional ingredients from raw or waste streams are often done via processes that include a chromatographic step using a packed bed of resin particles that have affinity for the ingredients to be separated. A column pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::c3523ad0f089ee2445c81f9acccb16c4
Autor:
Hardt, N.A.
The food industry is one of the largest water consumers in industry. Using large amounts of water, however, is undesirable from an environmental point of view because freshwater is a scarce good in many regions of the world and undesirable from an ec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b5372177ab0a0ff18758cd73ba3e9e9e
https://research.wur.nl/en/publications/enzyme-assisted-separation-and-hydrolysis-of-gluten-options-for-i
https://research.wur.nl/en/publications/enzyme-assisted-separation-and-hydrolysis-of-gluten-options-for-i
Publikováno v:
WageningenWorld. (4):4-4
Onderzoekers van WageningenUniversity ontwikkelden op basis vanpeulvruchten een vleesvervanger metde bite van een echt stuk vlees.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::1323aac7ed063a6ab9f84af17e0b0c25
