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Food Technology Section

Organisational unit: former organisational unit

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Latest publications

  1. Published
    Mould property influence on chocolate surface gloss

    Research output: Contribution to journal › Article › Transfer

  2. Published
    Influence of PET as single-use contact material on gloss and surface properties of chocolate

    Research output: Contribution to journal › Article › Research › peer review

  3. Published
    Effect of solid-state fermentation with Pleurotus ostreatus on the protein content and other nutritional components of de-seeded carob fruits

    Research output: Contribution to journal › Article › Research › peer review

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Latest activities

  1. Projekt 25-16506S

    Activity: Consultancy/Reviewing › Institutional review

  2. How does alcohol influence the moisture migration in pralines and what is the impact on storage stability?

    Activity: Talk or presentation › Invited talk

  3. Guest lecture

    Activity: Talk or presentation › Named lecture

View all (7)

Parent Research Organisation