Title
Detailed process design based on genomics of survivors of food preservation processes
Author
Brul, S.
Klis, F.M.
Oomes, S.J.C.M.
Montijn, R.C.
Schuren, F.H.J.
Coote, P.
Hellingwerf, K.J.
Centraal Instituut voor Voedingsonderzoek TNO
Publication year
2002
Abstract
The food processing industry is faced with an ever-increasing demand for safe and minimally processed wholesome foods. In order to come to a knowledge-based rather than a mainly empirical combination of appropriate preservation hurdles, we will introduce the application of the recently booming genomics technology in food processing. Two examples of actual application will be discussed in some detail. © 2002 Elsevier Science Ltd. All rights reserved.
Subject
Nutrition
Biological materials preservation
Empirical combination
Genomic technology
Food products
To reference this document use:
http://resolver.tudelft.nl/uuid:6ce797f9-dfe1-493a-8c39-8aaef453ab43
DOI
https://doi.org/10.1016/s0924-2244(02)00161-9
TNO identifier
88099
ISSN
0924-2244
Source
Trends in Food Science & Technology, 13 (9-10), 325-333
Document type
article