Print Email Facebook Twitter Detailed process design based on genomics of survivors of food preservation processes 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 NutritionBiological materials preservationEmpirical combinationGenomic technologyFood 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 Files To receive the publication files, please send an e-mail request to TNO Library.