“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
| 18 |
Open Access
Multiple Emulsions - Preparation and Stability |
| 15 |
Open Access
Characterizations of Collagen Fibers for Biodegradable Films Production |
| 13 |
Open Access
Molecular methodology in Food Microbiology diagnostics: trends and current challenges |
| 9 |
Open Access
Microbial contamination of food refrigeration equipment |
| 7 |
Open Access
Application of Nanotechnology in Food Packaging |
