Ghent University Academic Bibliography

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Project: Improving the quality of fruits and vegetables, processed by new technologies.

project duration
01-JAN-00 – 31-DEC-99
abstract
The quality of fruit and vegetable products in relation to nutrient value will be studied. Loss of vitamins and degradation of dietary fibre under influence of processing and in particular new processing methods will be determined. it is intended to approach the scientific question in a systematic way by model systems. This will make an optimisation of the novel processing methods possible.