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

26	Open Access Molecular methodology in Food Microbiology diagnostics: trends and current challenges D. Rodríguez-Lázaro D. Rodríguez-Lázaro and M. Hernández M. Hernández
25	Open Access Characterizations of Collagen Fibers for Biodegradable Films Production V. Telis, K. Wolf and P. Sobral
16	Open Access Multiple Emulsions - Preparation and Stability G. Muschiolik G. Muschiolik, I. Scherze I. Scherze, P. Preissler P. Preissler, J. Weiß J. Weiß, A. Knoth A. Knoth and A. Fechner A. Fechner
6	Open Access Rheological interfacial properties of espresso coffee foaming fractions L. Piazza, A. Bulbarello and J. Gigli
4	Open Access Application of Nanotechnology in Food Packaging G. Asadi and S.M. Mousavi

112	Open Access Characterizations of Collagen Fibers for Biodegradable Films Production V. Telis, K. Wolf and P. Sobral
99	Open Access Multiple Emulsions - Preparation and Stability G. Muschiolik G. Muschiolik, I. Scherze I. Scherze, P. Preissler P. Preissler, J. Weiß J. Weiß, A. Knoth A. Knoth and A. Fechner A. Fechner
71	Open Access Molecular methodology in Food Microbiology diagnostics: trends and current challenges D. Rodríguez-Lázaro D. Rodríguez-Lázaro and M. Hernández M. Hernández
34	Open Access Application of Nanotechnology in Food Packaging G. Asadi and S.M. Mousavi
30	Open Access High-Pressure Homogenisation for Food Sanitisation F. Donsì F. Donsì, G. Ferrari G. Ferrari and P. Maresca P. Maresca

367	Open Access Characterizations of Collagen Fibers for Biodegradable Films Production V. Telis, K. Wolf and P. Sobral
242	Open Access Multiple Emulsions - Preparation and Stability G. Muschiolik G. Muschiolik, I. Scherze I. Scherze, P. Preissler P. Preissler, J. Weiß J. Weiß, A. Knoth A. Knoth and A. Fechner A. Fechner
177	Open Access Molecular methodology in Food Microbiology diagnostics: trends and current challenges D. Rodríguez-Lázaro D. Rodríguez-Lázaro and M. Hernández M. Hernández
116	Open Access Application of Nanotechnology in Food Packaging G. Asadi and S.M. Mousavi
88	Open Access High-Pressure Homogenisation for Food Sanitisation F. Donsì F. Donsì, G. Ferrari G. Ferrari and P. Maresca P. Maresca