Why this report? For centuries, knowledge of what is good and safe to eat, and how it should be prepared,…
Browsing: Health
The Health Council arrives at similar conclusions to those of the WHO with regard to the relationship between the risk…
When moisture is removed within the solid network of a food product during drying, a pressure unbalance is produced between…
Scientific experiments are important in research laboratories of universities and also in the engineering laboratories of industries. Experiments in processing…
It has long been realized that a relationship exists between diet and food on the one hand, and health and…
Osmotic dehydration is relatively slow so acceleration of mass transfer would be advantageous. There are various methods to increase the…
In recent decades significant changes have occurred in the Dutch dietary pattern with regard to several important dietary factors. In…
Calculated in terms of the quantity and composition of the nutrients and other healthpromoting constituents, is ‘optimal’ (in terms of…
It was in 1985 that I suggested to Dr. Carl W. Hall, then Editor of Drying Technology – An International…
The energy crisis of the early seventies gave real impetus to recognition of drying as a worthwhile R&D area by…