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The basis of microbiological laboratory methods and of the conservation of food and feed products is the killing of any …
/en/knowledge/25-pasteuriseren-steriliseren-uht-en/
A mild preservation technology, for both pasteurization and sterilization, where vitamins, natural colourings and flavourings are preserved. The cell wall, …
/en/knowledge/28-ultra-high-isostatic-pressure/
Buttermilk is a low-fat, drinkable dairy product with a fresh, acidic flavour. Traditional buttermilk is what is left over after …
/en/knowledge/38-buttermilk/
Applesauce is a sweetened mash from apples, to which, next to apples often other fruits can be added. To the …
/en/knowledge/42-applesauce/
The aim of this process is to dissolve a quantity of carbonic gas in to different products (for example, in …
/en/knowledge/110-carbonation/
Leaf vegetables such as spinach, kale, leeks, endive and chervil are freshly available during a short season. The leaf vegetables …
/en/knowledge/46-leaf-vegetables/
In the Netherlands and in Flanders ‘ontbijtkoek’ is a delicacy, which is eaten at breakfast, lunch or as a snack. …
/en/knowledge/49-gingerbread/
Salad dressing is a sauce, which is used to make an entire salad tastier. A dressing is an oil-in-water emulsion …
/en/knowledge/68-salad-dressing/
This section covers information, where available, on kinetics and relevant safety considerations for processing commercially sterile or extended shelf-life products …
/en/knowledge/29-ohmic-heating/
To prolong the shelf life of vegetables, they can be dried. Vegetables have a naturally high moisture content. When the …
/en/knowledge/37-dried-vegetables/
