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M J Nout

Showing results (1-10 of 27) with videos related to

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International Journal of Food Microbiology|February 1, 1991
Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulasM J Nout
International Journal of Food Microbiology|August 1, 1992
Accelerated natural lactic fermentation of cereal-based formulas at reduced water activityM J Nout
Bulletin of the World Health Organization|January 1, 1996
Food fermentation: a safety and nutritional assessment. Joint FAO/WHO Workshop on Assessment of Fermentation as a Household Technology for Improving Food SafetyY Motarjemi, M J Nout
Antonie Van Leeuwenhoek|October 26, 1999
Lactic acid food fermentation in tropical climatesM J Nout, P K Sarkar
Applied Microbiology and Biotechnology|April 16, 1998
Beta-glycosidase (amygdalase and linamarase) from Endomyces fibuliger (LU677): formation and crude enzyme propertiesL Brimer, M J Nout, G Tuncel
International Journal of Food Microbiology|January 1, 1995
Microbial degradation of amygdalin of bitter apricot seeds (Prunus armeniaca)M J Nout, G Tunçel, L Brimer
International Journal of Food Microbiology|July 1, 1989
Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic microorganismsM J Nout, F M Rombouts, A Havelaar
International Journal of Food Microbiology|December 31, 1988
Effect of environmental conditions during soya-bean fermentation on the growth of Staphylococcus aureus and production and thermal stability of enterotoxins A and BM J Nout, S Notermans, F M Rombouts
International Journal of Food Sciences and Nutrition|August 1, 1995
The effects of processing on the availability of lysine in kenkey, a Ghanaian fermented maize foodP F Nche, M J Nout, F M Rombouts
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|September 1, 1994
Effect of roasting and fermentation on viscosity of cereal-legume based food formulasJ F Wanink, T van Vliet, M J Nout
Pageof 3

Showing results (1-10 of 27) with videos related to

Sort By:
Pageof 3
International Journal of Food Microbiology|February 1, 1991
Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulasM J Nout
International Journal of Food Microbiology|August 1, 1992
Accelerated natural lactic fermentation of cereal-based formulas at reduced water activityM J Nout
Bulletin of the World Health Organization|January 1, 1996
Food fermentation: a safety and nutritional assessment. Joint FAO/WHO Workshop on Assessment of Fermentation as a Household Technology for Improving Food SafetyY Motarjemi, M J Nout
Antonie Van Leeuwenhoek|October 26, 1999
Lactic acid food fermentation in tropical climatesM J Nout, P K Sarkar
Applied Microbiology and Biotechnology|April 16, 1998
Beta-glycosidase (amygdalase and linamarase) from Endomyces fibuliger (LU677): formation and crude enzyme propertiesL Brimer, M J Nout, G Tuncel
International Journal of Food Microbiology|January 1, 1995
Microbial degradation of amygdalin of bitter apricot seeds (Prunus armeniaca)M J Nout, G Tunçel, L Brimer
International Journal of Food Microbiology|July 1, 1989
Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic microorganismsM J Nout, F M Rombouts, A Havelaar
International Journal of Food Microbiology|December 31, 1988
Effect of environmental conditions during soya-bean fermentation on the growth of Staphylococcus aureus and production and thermal stability of enterotoxins A and BM J Nout, S Notermans, F M Rombouts
International Journal of Food Sciences and Nutrition|August 1, 1995
The effects of processing on the availability of lysine in kenkey, a Ghanaian fermented maize foodP F Nche, M J Nout, F M Rombouts
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|September 1, 1994
Effect of roasting and fermentation on viscosity of cereal-legume based food formulasJ F Wanink, T van Vliet, M J Nout
Pageof 3