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Publicaties van Nederlandse auteurs in het International Dairy Journal 2002
J.T.M. Wouters*, E.H.E. Ayad, J. Hugenholtz & G.Smit, Microbes from raw milk
for fermented dairy products, 12 (2002) 91-109 *NIZO food research, P.O. Box 20, 6710 BA Ede; R.
van Kranenburg, M. Kleerebezem, J. van Hylckama Vlieg, B.M. Ursing, J.
Boekhorst, B.A. Smit, E.H.E. Ayad, G. Smit & R.J. Siezen*, Flavour formation
from amino acids by lactic acid bacteria: predictions from genome sequence
analysis, 12 (2002) 111-121 *NIZO food research, P.O. Box 20, 6710 BA Ede; E.H.E.
Ayad, A. Verheul, J.T.M. Wouters & G. Smit*, Antimicrobial-producing wild
lactococci *NIZO food research, P.O. Box 20, 6710 BA Ede; H.W.
Wisselink*, R.A. Weusthuis, G. Eggink, J. Hugenholtz & G.J. Grobben,
Mannitol production by lactic acid bacteria: a review, 12 (2002) 151-161 *ATO (WCFS), P.O. Box 17, 6700 AA Wageningen; P.
Ruas-Madiedo, J. Hugenholtz & P. Zoon*, An overview of the functionality of
exopolysaccharides produced by lactic acid bacteria, 12 (2002) 163-171 *NIZO food research, P.O. Box 20, 6710 BA Ede; R.C. Sprong*, M.F.E. Hulstein &
R. van der Meer, Bovine milk fat components inhibit food-borne pathogens, 12
(2002) 209-215 *NIZO food research, P.O. Box 20, 6710 BA Ede; M.H.
Zwietering*, Quantification of microbial quality and safety in minimally
processed foods, *Laboratory of Food Hygiene and Food Microbiology, Wageningen University, P.O. Box 8129, 6700 EV Wageningen; P.
de Jong*, M.C. te Giffel, H. Straatsma & M.M.M. Vissers, Reduction of
fouling and contamination by predictive kinetic models, 12 (2002) 285-292 *NIZO food research, P.O. Box 20, 6710 BA Ede; P.
Ruas-Madiedo, R. Tuinier, M. Kanning & P. Zoon*, Role of exopolysaccharides
produced by Lactococcus lactis subsp.
cremoris on the viscosity of fermented milks, 12 (2002) 689-695 *NIZO food research, P.O. Box 20, 6710 BA Ede; C.
van der Ven, H. Gruppen, D.B.A. de Bont & A.G.J. Voragen*, Optimisation of
the angiotensin converting enzyme inhibition by whey protein hydrolysates using
response surface methodology, 12 (2002) 813-820 *Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen; N.
Klein, A. Zourari* & S. Lortal, Peptidase activity of four yeast species
frequently encountered in dairy products – comparison with several dairy
bacteria, 12 (2002) 853-861 *DSM
Food Specialties B.V., P.O.Box 1, 2600 MA Delft |
Contact:René Floris, secretaris
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