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

28	Open Access Characterizations of Collagen Fibers for Biodegradable Films Production V. Telis, K. Wolf and P. Sobral
8	Open Access Osmotic Dehydration of Fruits and Vegetable W. Spiess and D. Behsnilian
8	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
8	Open Access Microbial contamination of food refrigeration equipment J. Evans, S. Russell, C. James and J. Corry
6	Open Access Rheological interfacial properties of espresso coffee foaming fractions L. Piazza, A. Bulbarello and J. Gigli

116	Open Access Characterizations of Collagen Fibers for Biodegradable Films Production V. Telis, K. Wolf and P. Sobral
27	Open Access Microbial contamination of food refrigeration equipment J. Evans, S. Russell, C. James and J. Corry
22	Open Access Rheological interfacial properties of espresso coffee foaming fractions L. Piazza, A. Bulbarello and J. Gigli
21	Open Access Application of Nanotechnology in Food Packaging G. Asadi and S.M. Mousavi
18	Open Access Grape skin and seeds hardness assessment by texture analysis H. Letaief, L. Rolle, G. Zeppa and V. Gerbi

305	Open Access Characterizations of Collagen Fibers for Biodegradable Films Production V. Telis, K. Wolf and P. Sobral
109	Open Access Rheological interfacial properties of espresso coffee foaming fractions L. Piazza, A. Bulbarello and J. Gigli
77	Open Access Microbial contamination of food refrigeration equipment J. Evans, S. Russell, C. James and J. Corry
53	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
49	Open Access Application of Nanotechnology in Food Packaging G. Asadi and S.M. Mousavi