Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings

Nikki De Clercq; Els Van Coillie; Benjamin Horemans; Barbara Duquenne; Marjolein Vandekerckhove; Geertrui Vlaemynck; Bruno De Meulenaer; Frank Devlieghere

Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings

Nikki De Clercq, Els Van Coillie, Benjamin Horemans, Barbara Duquenne, Marjolein Vandekerckhove, Geertrui Vlaemynck, Bruno De Meulenaer, Frank Devlieghere

Onderzoeksoutput: Bijdrage aan tijdschrift › A1: Web of Science-artikel › peer review

Oorspronkelijke taal	Engels
Tijdschrift	Food Control
Volume	73
Pagina's (van-tot)	1144-1148
ISSN	0956-7135
Publicatiestatus	Gepubliceerd - 2017

STABIELZOET: Meer stabiele zoetwarenvullingen met behoud van structuur en smaak
Vlaemynck, G., Heyndrickx, M., Van Coillie, E. & De Clercq, N.
1/10/11 → 30/09/14
Project: Onderzoek

Dit citeren

@article{09bfdb3d169f4b60b2824ec09388f75a,

title = "Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings",

author = "{De Clercq}, Nikki and {Van Coillie}, Els and Benjamin Horemans and Barbara Duquenne and Marjolein Vandekerckhove and Geertrui Vlaemynck and {De Meulenaer}, Bruno and Frank Devlieghere",

year = "2017",

language = "English",

volume = "73",

pages = "1144--1148",

journal = "Food Control",

issn = "0956-7135",

publisher = "Elsevier BV",

}

TY - JOUR

T1 - Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings

AU - De Clercq, Nikki

AU - Van Coillie, Els

AU - Horemans, Benjamin

AU - Duquenne, Barbara

AU - Vandekerckhove, Marjolein

AU - Vlaemynck, Geertrui

AU - De Meulenaer, Bruno

AU - Devlieghere, Frank

PY - 2017

Y1 - 2017

M3 - A1: Web of Science-article

SN - 0956-7135

VL - 73

SP - 1144

EP - 1148

JO - Food Control

JF - Food Control

ER -

Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings

Projecten

STABIELZOET: Meer stabiele zoetwarenvullingen met behoud van structuur en smaak

Dit citeren