Influence of HTST treatments on product quality and nutritive value of food and feed 3. Workshop Cost 91 Bis - Subgroup 1 Wageningen, June 2 - 3, 1987
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Karlsruhe
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1987
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1987,2. |
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| 245 | 1 | 0 | |a Influence of HTST treatments on product quality and nutritive value of food and feed |b 3. Workshop Cost 91 Bis - Subgroup 1 Wageningen, June 2 - 3, 1987 |c by Klaus O. Paulus (Ed.) |
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Datensatz im Suchindex
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|---|---|
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| DE-BY-TUM_location | Mag |
| DE-BY-TUM_media_number | 040002124136 |
| _version_ | 1820809640597782528 |
| adam_text | IMAGE 1
BERICHTE DER BUNDESFORSCHUNGSANSTALT FIIR ERNAHRUNG BFE-R-87-02
INFLUENCE OF HTST TREATMENTS ON PRODUCT QUALITY AND NUTRITIVE VALUE OF
FOOD AND FEED
THIRD
WORKSHOP COST 91 BIS - SUBGROUP 1
WAGENINGEN, JUNE 2 - 3, 19 87
BY
KLAUS 0. PAULUS (ED.)
BUNDESFORSCHUNGSANSTALT FIIR ERNAHRUNG IN KARLSRUHE SEPTEMBER 1987
UB7TIB HANNOVER 110 084 861 89
IMAGE 2
CONTENTS
PART 1: INTRODUCTION AND OVERVIEW PAPERS 8
HTST TREATMENTS AND THEIR IMPORTANCE FOR
SAFETY, QUALITY AND NUTRITIVE VALUE OF
FOODS
K. PAULUS 8
ASEPTIC PROCESSING AND ITS INFLUENCE ON
PRODUCT QUALITY S.D. HOLDSWORTH 10
EXTRUSION COOKING; OPTIMIZATION OF THE
PRODUCT QUALITY F. MEUSER 17
INFLUENCE OF SOME RAPID HEATING TECHNIQUES ON QUALITY AND NUTRITIVE
VALUE OF FOODS C. SKJOLDEBRAND 24
FOOD PREPARATION AND ASPECTS OF QUALITY K. PAULUS 26
PART 2: PROGRESS REPORTS 30
SURVEY ON SOME PROJECTS IN UK
C. DENNIS 30
HEAT AND MASS TRANSFER IN BREAD DOUGH AND
CRUMB DURING BAKING
U.A. DE VRIES 35
RESIDENCE TIME BEHAVIOUR OF PLATE HEAT
EXCHANGERS C. KIESNER 38
PART 3: ACTIVITY REPORTS OF WORKING PARTIES 44
IMAGE 3
- 6 -
WORKING PARTY - NUTRITIVE VALUE AND SENSORY QUALITY M. JAGERSTAD
(CHAIRMAN) 44
WORKING PARTY - KINETIC DATA S.D. HOLDSWORTH (CHAIRMAN) 47
WORKING PARTY - SENSORS AND SENSOR TECHNIQUES/ ENGINEERING ASPECTS E.
KARLSSON (CHAIRMAN) 49
SPECIAL SCIENTIFIC REPORTS 50
CONTINUOUS EMULSIFICATION AND GELATION OF DAIRY INGREDIENTS BY HTST
EXTRUSION COOKING: PRODUC TION OF PROCESSED CHEESE F. ZUBER, D. MEGARD,
J.C. CHEFTEL 50
CASEINATE PRODUCTION BY EXTRUSION COOKING: QUALITY AND NUTRITIVE ASPECTS
R. KERVINEN, 0. TOSSAVAINEN, T. SUORTTI,
L. TIKKANEN, P. LINKO 53
EFFECT OF CONTINUOUS UHT-PROCESSES IN SCRAPEDSURFACE HEAT EXCHANGERS ON
TEXTURE OF PROCESSED FOODS D. TAEYMANS, D. DEFRISE 61
TLM-MODELLING OF A T-COOKING OF CONDUCTION HEATED FOODS M. HENDRICKX 68
ENZYME DISTRIBUTION AND THE EFFECT OF A HEAT SHOCK PRETREATMENT ON
RESIDUAL ACTIVITY AND QUALITY OF FROZEN GREEN BEANS W. KLOP, E.
STEINBUCH, J.E. ROBBERS, T. HONKOOP 75
PRESERVATION CRITERIA BASED ON TEXTURE KINETICS L. TIJSKENS, E.
SCHIJVENS 84
IMAGE 4
- 7 -
THE EFFECT OF THERMAL PROCESSES ON THE AVAILA BILITY OF STARCH FOR
DEGRADATION BY AMYLASE IN VITRO AND IN VIVO: THE IMPORTANCE OF THE
DEGREE OF GELATINIZATION J. HOLM 103
VITAMIN E STABILITY DURING PROCESSING AND STO RAGE OF DRY FOODS B.
HAKANSSON, M. JAGERSTAD 109
QUALITY CHANGES DURING STERILIZATION AND STORAGE OF MILK AND MILK
PRODUCTS R. OSTE, L. AHRNE, M. JAGERSTAD 113
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| indexdate | 2024-12-23T10:29:37Z |
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| series2 | Bundesforschungsanstalt für Ernährung <Karlsruhe>: Berichte der ... . |
| spellingShingle | Influence of HTST treatments on product quality and nutritive value of food and feed 3. Workshop Cost 91 Bis - Subgroup 1 Wageningen, June 2 - 3, 1987 Bundesforschungsanstalt für Ernährung <Karlsruhe>: Berichte der ... . Lebensmittelqualität (DE-588)4343361-3 gnd Uperisation (DE-588)4187146-7 gnd Wärmebehandlung (DE-588)4064180-6 gnd Nährwert (DE-588)4041119-9 gnd Lebensmittel (DE-588)4034870-2 gnd |
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| title | Influence of HTST treatments on product quality and nutritive value of food and feed 3. Workshop Cost 91 Bis - Subgroup 1 Wageningen, June 2 - 3, 1987 |
| title_auth | Influence of HTST treatments on product quality and nutritive value of food and feed 3. Workshop Cost 91 Bis - Subgroup 1 Wageningen, June 2 - 3, 1987 |
| title_exact_search | Influence of HTST treatments on product quality and nutritive value of food and feed 3. Workshop Cost 91 Bis - Subgroup 1 Wageningen, June 2 - 3, 1987 |
| title_full | Influence of HTST treatments on product quality and nutritive value of food and feed 3. Workshop Cost 91 Bis - Subgroup 1 Wageningen, June 2 - 3, 1987 by Klaus O. Paulus (Ed.) |
| title_fullStr | Influence of HTST treatments on product quality and nutritive value of food and feed 3. Workshop Cost 91 Bis - Subgroup 1 Wageningen, June 2 - 3, 1987 by Klaus O. Paulus (Ed.) |
| title_full_unstemmed | Influence of HTST treatments on product quality and nutritive value of food and feed 3. Workshop Cost 91 Bis - Subgroup 1 Wageningen, June 2 - 3, 1987 by Klaus O. Paulus (Ed.) |
| title_short | Influence of HTST treatments on product quality and nutritive value of food and feed |
| title_sort | influence of htst treatments on product quality and nutritive value of food and feed 3 workshop cost 91 bis subgroup 1 wageningen june 2 3 1987 |
| title_sub | 3. Workshop Cost 91 Bis - Subgroup 1 Wageningen, June 2 - 3, 1987 |
| topic | Lebensmittelqualität (DE-588)4343361-3 gnd Uperisation (DE-588)4187146-7 gnd Wärmebehandlung (DE-588)4064180-6 gnd Nährwert (DE-588)4041119-9 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Lebensmittelqualität Uperisation Wärmebehandlung Nährwert Lebensmittel Konferenzschrift 1987 Wageningen |
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