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

17	Open Access Characterizations of Collagen Fibers for Biodegradable Films Production V. Telis, K. Wolf and P. Sobral
14	Open Access Rheological interfacial properties of espresso coffee foaming fractions L. Piazza, A. Bulbarello and J. Gigli
5	Open Access Processes Innovation for Bioactive Dairy Ingredients J. Wan, M. Coventry and C. Versteeg
5	Open Access Safety of small–scale food fermentations in developing countries O. Ijabadeniyi and F.O. Omoya
4	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

116	Open Access Characterizations of Collagen Fibers for Biodegradable Films Production V. Telis, K. Wolf and P. Sobral
61	Open Access Rheological interfacial properties of espresso coffee foaming fractions L. Piazza, A. Bulbarello and J. Gigli
22	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
18	Open Access Microbial contamination of food refrigeration equipment J. Evans, S. Russell, C. James and J. Corry
15	Open Access Application of Nanotechnology in Food Packaging G. Asadi and S.M. Mousavi

357	Open Access Characterizations of Collagen Fibers for Biodegradable Films Production V. Telis, K. Wolf and P. Sobral
82	Open Access Microbial contamination of food refrigeration equipment J. Evans, S. Russell, C. James and J. Corry
73	Open Access Application of Nanotechnology in Food Packaging G. Asadi and S.M. Mousavi
70	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
70	Open Access Rheological interfacial properties of espresso coffee foaming fractions L. Piazza, A. Bulbarello and J. Gigli