IUFOST, 13th World Congress of Food Sciences Technology

Food is life

“We feel that the cultural and social facets of food are as important as the physicochemical and biological features. Food must supply the needs of the whole planet in nutrients and calories. Food is also the vector of social relationships and happiness...”

IUFoST 13th World Congress of Food Sciences Technology
17/21 September 2006
Nantes, France

Most read articles

Most read articles

4	Open Access Grape skin and seeds hardness assessment by texture analysis H. Letaief, L. Rolle, G. Zeppa and V. Gerbi DOI: https://doi.org/10.1051/IUFoST:20060337 PDF (192 KB)
4	Open Access Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development K. Dürrschmid K. Dürrschmid, U. Albrecht U. Albrecht, G. Schleining G. Schleining and W. Kneifel W. Kneifel DOI: https://doi.org/10.1051/IUFoST:20060822 PDF (112 KB)
3	Open Access Molecular methodology in Food Microbiology diagnostics: trends and current challenges D. Rodríguez-Lázaro D. Rodríguez-Lázaro and M. Hernández M. Hernández DOI: https://doi.org/10.1051/IUFoST:20060643 PDF (313 KB)
2	Open Access Implementation of the EU-Legislation of Genetically Modified Organisms in the German Food and Feed Industry with specific emphasis on GMO-testing T. Hirzinger and K. Menrad DOI: https://doi.org/10.1051/IUFoST:20060502 PDF (126 KB)
2	Open Access Characterizations of Collagen Fibers for Biodegradable Films Production V. Telis, K. Wolf and P. Sobral DOI: https://doi.org/10.1051/IUFoST:20060929 PDF (126 KB)

41	Open Access Characterizations of Collagen Fibers for Biodegradable Films Production V. Telis, K. Wolf and P. Sobral DOI: https://doi.org/10.1051/IUFoST:20060929 PDF (126 KB)
15	Open Access Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development K. Dürrschmid K. Dürrschmid, U. Albrecht U. Albrecht, G. Schleining G. Schleining and W. Kneifel W. Kneifel DOI: https://doi.org/10.1051/IUFoST:20060822 PDF (112 KB)
14	Open Access Application of Nanotechnology in Food Packaging G. Asadi and S.M. Mousavi DOI: https://doi.org/10.1051/IUFoST:20060739 PDF (135 KB)
14	Open Access Molecular methodology in Food Microbiology diagnostics: trends and current challenges D. Rodríguez-Lázaro D. Rodríguez-Lázaro and M. Hernández M. Hernández DOI: https://doi.org/10.1051/IUFoST:20060643 PDF (313 KB)
14	Open Access Grape skin and seeds hardness assessment by texture analysis H. Letaief, L. Rolle, G. Zeppa and V. Gerbi DOI: https://doi.org/10.1051/IUFoST:20060337 PDF (192 KB)

126	Open Access Characterizations of Collagen Fibers for Biodegradable Films Production V. Telis, K. Wolf and P. Sobral DOI: https://doi.org/10.1051/IUFoST:20060929 PDF (126 KB)
52	Open Access Grape skin and seeds hardness assessment by texture analysis H. Letaief, L. Rolle, G. Zeppa and V. Gerbi DOI: https://doi.org/10.1051/IUFoST:20060337 PDF (192 KB)
49	Open Access Application of Nanotechnology in Food Packaging G. Asadi and S.M. Mousavi DOI: https://doi.org/10.1051/IUFoST:20060739 PDF (135 KB)
49	Open Access Risk assessment of aflatoxins in food products consumed in South Korea H.S. Chun, H.E. Ok, H.J. Kim, J.-B. Hwang and D.-H. Chung DOI: https://doi.org/10.1051/IUFoST:20060458 PDF (275 KB)
49	Open Access Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development K. Dürrschmid K. Dürrschmid, U. Albrecht U. Albrecht, G. Schleining G. Schleining and W. Kneifel W. Kneifel DOI: https://doi.org/10.1051/IUFoST:20060822 PDF (112 KB)