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COST 90, the first food technology project of COST, was initiated by the European Commission in 1978. Towards the end of the project a seminar was held at Leuven, Belgium in 1981. This publication is a collection of contributions to the seminar. Results of research work undertaken by three project sub-groups - water activity, rheology and thermal properties - are presented as they relate to food. In addition, views and papers of external specialists on these results are included in the contributions.

Additional information

Authors: JOWITT R, South Bank Polytechnic, Faculty of Science and Technology, London (GB);ESCHER F, Federal Institute of Science and Technology, Department of Food Science, Zurich (CH);HALLSTRÖM B, Lund University, Department of Food Engineering (SE);MEFFERT H F T, Sprenger Institute, Wageningen (NL);SPIESS W E L, Federal Research Institute for Nutrition, Karlsruhe (DE);VOS G, CEC Bruxelles (BE);HALLSTROM B, Lund University, Department of Food Engineering (SE)
Bibliographic Reference: Report: EN (1983) 425 pp.
Availability: Elsevier Science Publishers Ltd., Crown House, Linton Road, Barking, Essex IG11 8JU (GB)
ISBN: ISBN 0-85334-213-X
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