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2017

Als hulp bij de voedselbereiding

Nout, M. J. R., 2017, Schimmels: Van plaag tot bouwmeester. Wösten, H., Hoekstra, W. & van de Graaf, A. (eds.). Den Haag: Stichting BWM, p. 59-61 (Cahier Biowetenschappen en Maatschappij; vol. 36, no. 4).

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access

Metabolomics as an emerging strategy for the investigation of yogurt components

Settachaimongkon, S., van Valenberg, H. J. F. & Smid, E. J., 2017, Yogurt in Health and Disease Prevention. Shah, N. P. (ed.). Academic Press, p. 427-449 Chapter 25

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)
2016

Calcium - Function and effects: Rice calcium and phytic acid levels

Liang, J., He, Y., Gao, Q., Wang, X. & Nout, M. J. R., Jan 2016, Calcium: Chemistry, Analysis, Function and Effects. Royal Society of Chemistry, p. 256-273 (Food and Nutritional Components in Focus; vol. 2016-January, no. 10).

Research output: Chapter in Book/Report/Conference proceedingChapter

Emergent strategies for detection and control of biofilms in food processing environments

den Besten, H. M. W., Ding, Y., Abee, T. & Liang, Y., 2016, Advances in Food Biotechnology. Rai V, R. (ed.). Chichester, UK: John Wiley and Sons

Research output: Chapter in Book/Report/Conference proceedingChapter

Microbiologische voedselveiligheid

Beumer, R. R. & Dijk, R., 2016, Informatorium voor voeding en diëtetiek (IVD) Online. Bohn Stafleu van Loghum, p. 51-82

Research output: Chapter in Book/Report/Conference proceedingChapter

The Range of Microbial Risks in Food Processing

Zwietering, M. H., Straver, J. M. & van Asselt, E. D., 2016, Handbook of Hygiene Control in the Food Industry: Second Edition. Lelieveld, H., Holah, J. & Gabrić, D. (eds.). Second Edition ed. Elsevier Inc. Academic Press, p. 43-54

Research output: Chapter in Book/Report/Conference proceedingChapter

Towards stable access to EU markets for the Beninese shrimp chain: quality, legal and marketing issues

Adékambi, S. A., Dabade, D. S., Kindji, K., den Besten, H. M. W., Faure, M., Nout, M. J. R., Sogbossi, B. & Ingenbleek, P. T. M., 2016, Quality and Innovation in Food Chains: Lessons and insights from Africa. Bijman, J. & Bitzer, V. (eds.). Wageningen: Wageningen Academic Publishers, p. 213-236

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access
1 Citation (Scopus)
2015

Quality, safety, biofunctionality and fermentation control in soya

Nout, M. J. R., 2015, Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. Holzapfel, W. (ed.). p. 409-434 559 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition; no. 265).

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)
2014

Asian Foods-natto, fish sauce, tofu, kimchi

Nout, M. J. R., Han, B. Z. & Lee, C. H., 2014, The Oxford Handbook of Food Fermentations. Bamforth, C. W. & Ward, R. E. (eds.). New York: Oxford University Press, p. 557-632 832 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Campylobacter: detection by latex agglutination techniques

Hazeleger, W. C. & Beumer, R. R., 2014, Encyclopedia of Food Microbiology (Second Edition). Batt, C. A. (ed.). Elsevier Ltd, Academic Press, p. 363-366 3248 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Diversity of plant-based food products involving alkaline fermentation

Nagai, T., Li, L. T., Ma, Y. L., Sarkar, P. K., Nout, R., Park, K. Y., Jeong, J. K., Lee, J. E., Lee, G. I., Lee, C. H., Chukeatirote, E., Yang, H., Oyewole, O. B., Obadina, A. O., Azokpota, P., Sanni, A. I., Oguntoyinbo, F. A., Jeff-Agboola, Y. A., Oyewole, O. B., Ojinnaka, M. T. C. & 4 others, Ouoba, L. I. I., Timotius, K. H., Brown, S. R. & Bardwell, G., 2014, Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press, p. 7-187 181 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Citations (Scopus)

Food safety assurance systems: Microbiological testing, sampling plans, and microbiological criteria

Zwietering, M. H., Ross, T. & Gorris, L. G. M., 2014, Encyclopedia of Food Safety, Volume 4: Food Safety Management. Motarjemi, Y. (ed.). Waltham, MA: Academic Press, p. 244-253

Research output: Chapter in Book/Report/Conference proceedingChapter

6 Citations (Scopus)

Food Technologies: Fermentation

Nout, M. J. R., 2014, Encyclopedia of Food Safety, Volume 3: Foods, Materials, Technologies and Risks. Holt, S. & Phadnis, R. (eds.). Academic Press, p. 168-177

Research output: Chapter in Book/Report/Conference proceedingChapter

7 Citations (Scopus)

Future of alkaline-fermented foods for traditional markets

Nout, M. J. R. & Sarkar, P. K., 2014, Handbook of Indigenous Foods involving Alkaline Fermentation. Nout, M. J. R. & Sarkar, P. K. (eds.). Boca Raton, FL, p. 559-562 629 p. (Fermented Foods and Beverages Series).

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Introduction

Sarkar, P. K. & Nout, R. M. J., 2014, Handbook of Indigenous Foods Involving Alkaline Fermentation. Nout, R. & Sarkar, P. K. (eds.). 1 ed. CRC Press, p. 1-6 6 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Kinema and similar products

Sarkar, P. K. & Nout, M. J. R., 2014, Handbook of Indigenous Foods Involving Alkaline Fermentation. Sarkar, P. K. & Nout, M. J. R. (eds.). Boca Raton, FL, p. 33-53 629 p. (Fermented Foods and Beverages Series).

Research output: Chapter in Book/Report/Conference proceedingChapter

Outlook

Nout, R. & Sarkar, P. K., Jun 2014, Handbook of Indigenous Foods Involving Alkaline Fermentation. Nout, R. & Sarkar, P. K. (eds.). 1 ed. CRC Press, p. 563-566 4 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Quality and safety of cocoa beans

Lima, L. R. & Nout, M. J. R., 2014, Cocoa and Coffee Fermentation. Schwan, R. & Fleet, G. H. (eds.). p. 227-269 633 p. (Fermented Foods and Beverages Series).

Research output: Chapter in Book/Report/Conference proceedingChapter

Solvent Use in Various Industries

Matsumoto, M., Isken, S. & De Bont, J. A. M., 23 Jul 2014, Handbook of solvents. Elsevier Inc. Academic Press, Vol. 2. p. 15-24

Research output: Chapter in Book/Report/Conference proceedingChapter

2013

Preface

Zwietering, M. H., 2013, Predictive Mycology. Dantigny, P. & Panagou, E. Z. (eds.). New York, p. vii-viii 343 p. (Advances in Food Safety and Food Microbiology).

Research output: Chapter in Book/Report/Conference proceedingChapter

What is the future for therapies derived from the microbiome (pharmabiotics)?

Rijkers, G. T., Mulder, L., Rombouts, F. M. & Akkermans, L. M. A., 2013, Probiotic bacteria and their effect on human health and well-being. Guarino, A., Quigley, E. M. M. & Walker, W. A. (eds.). Basel, p. 186-196 202 p. (World Review of Nutrition and Dietetics; no. 107).

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)
2012

Culture media and methods for the isolation of Listeria monocytogenes

Beumer, R. R. & Curtis, G. D. W., 2012, Handbook of Culture Media for Food and Water Microbiology, 3rd Edition. Corry, J. E. L., Curtis, G. D. W. & Baird, R. M. (eds.). Cambridge, UK: Royal Society of Chemistry, p. 115-129

Research output: Chapter in Book/Report/Conference proceedingChapter

2011

Anti-diarrhoeal aspects of fermented soya beans

Roubos-van den Hil, P. J. & Nout, M. J. R., 2011, Soybean and Health. El-Shemy, H. A. (ed.). Rijeka, Croatia: InTech, p. 383-406

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access

Food Fermentations

Smid, E. J. & Wood, B. J. B., 2011, Thirty Years of Research on Lactic Acid Bacteria : celebrating the 10th Symposium on LAB. Ledeboer, A., Hugenholtz, J., Kok, J., Konings, W. & Wouters, J. (eds.). Rotterdam, The Netherlands: 24 Media LABS, p. 171-183

Research output: Chapter in Book/Report/Conference proceedingChapter

Gefermenteerde producten

Ruiter, A. & Nout, M. J. R., 2011, Inleiding tot de levensmiddelenhygiëne - Achtergronden en feiten, 2e druk. Lipman, L. J. A. & Ruiter, A. (eds.). Amsterdam: Reed Business Information, p. 129-141

Research output: Chapter in Book/Report/Conference proceedingChapter

Statistics of sampling for microbiological testing of foodborne pathogens

Ross, T., Fratamico, P. M., Jaykus, L. & Zwietering, M. H., 2011, Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens. Hoorfar, J. (ed.). Washington, USA: ASM Press, p. 103-120

Research output: Chapter in Book/Report/Conference proceedingChapter

We moeten acceptabele risico's definiëren en concrete doelen stellen (interview met Marcel Zwietering)

de Jong, L. & Zwietering, M. H., 2011, Meer dan lekker - Gezondheids- en duurzaamheidsaspecten van levensmiddelen. Martens, C. & Klostermann, V. (eds.). Voedingscentrum, p. 60-61

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access
2010

Asian fungal fermented food

Nout, M. J. R. & Aidoo, K. E., 2010, The Mycota. Hofrichter, M. (ed.). Berlin, Heidelberg, p. 29-58 449 p. (Industrial Applications; no. 10).

Research output: Chapter in Book/Report/Conference proceedingChapter

Functional yeasts and molds in fermented foods and beverages

Aidoo, K. E. & Nout, M. J. R., 2010, Fermented Foods and Beverages of the World. Tamang, J. P. & Kailasapathy, K. (eds.). Boca Raton, FL: Taylor & Francis, p. 127-148 460 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Microbiologische voedselveiligheid

Beumer, R. R., 2010, 76 Voeding en Diëtetiek, Voedingsleer. Houten: Bohn Stafleu van Loghum, p. 1-26

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access
2008

Integrating concepts: a case study using Enterobacter sakazakii in infant formula

Reij, M. W. & Zwietering, M. H., 2008, Microbial Risk Analysis of Foods. Schaffner, D. W. (ed.). Washington DC: ASM Press, p. 177-204

Research output: Chapter in Book/Report/Conference proceedingChapter

Listeria monocytogenes high hydrostatic pressure resistance and survival strategies

Wells-Bennik, M. H. J., Karatzas, K. A. G., Moezelaar, R. & Abee, T., 2008, High-Pressure Microbiology. Michiels, C., Bartlett, D. H. & Aertsen, A. (eds.). Washington, DC: ASM Press, p. 101-115 384 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2007

Experimental design, data processing and model fitting in predictive microbiology

van Boekel, T. & Zwietering, M. H., 2007, Modelling microorganisms in food. Brul, S., van Gerwen, S. & Zwietering, M. (eds.). Cambridge: Woodhead Publishing Limited, p. 22-43 294 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

21 Citations (Scopus)

Gefermenteerde producten

Ruiter, A. & Nout, M. J. R., 2007, Inleiding tot de Levensmiddelenhygiëne - Achtergronden en feiten. Lipman, L. J. A. & Ruiter, A. (eds.). Maarssen, NL: Reed Business Information bv, Elsevier gezondheidszorg, p. 123-136

Research output: Chapter in Book/Report/Conference proceedingChapter

Indigenous fermented foods

Nout, M. J. R., Sarkar, P. K. & Beuchat, L. R., 2007, Food microbiology: fundamentals and frontiers, 3rd edition. Doyle, M. P. & Beuchat, L. R. (eds.). Washington: ASM Press, p. 817-835

Research output: Chapter in Book/Report/Conference proceedingChapter

Predictive models in microbiological risk assessment

Zwietering, M. H. & Nauta, M. J., 2007, Modelling microorganisms in food. Brul, S., van Gerwen, S. & Zwietering, M. (eds.). Cambridge, UK: Woodhead Publishing Limited, p. 110-125

Research output: Chapter in Book/Report/Conference proceedingChapter

12 Citations (Scopus)

The colonizing fungus as a food provider

Nout, M. J. R., 2007, Food Mycology: A Multifaceted Approach to Fungi and Food. Samson, R. A. & Dijksterhuis, J. (eds.). Boca Raton, FL, p. 335-352 403 p. (Mycology series; no. 25).

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Citations (Scopus)
2006

Dose-response relationships and foodborne disease

Zwietering, M. H. & Havelaar, A. H., 2006, Food consumption and disease risk - Consumer-pathogen interactions. Potter, M. (ed.). Cambridge England: Woodhead Publishing Limited, p. 423-439 456 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Citations (Scopus)

The role of food safety objectives in dealing with emerging pathogens

Gorris, L. G. M., Bassett, J. & Membre, J. M., 2006, Emerging Foodborne Pathogens. Motarjemi, Y. & Adams, M. (eds.). Cambridge: Woodhead Publishing Ltd., 656 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2005

Biofortification efforts in cereal crops, a food chain approach

Slingerland, M. A., Stomph, T. J., Nout, M. J. R. & Hoffland, E., 2005, Plant Nutrition for Food Security, Human Health and Environmental Protection. Li, C. J. (ed.). Beijing: Tsinghua University Press, p. 378-379

Research output: Chapter in Book/Report/Conference proceedingChapter

Food fermentation: an introduction

Nout, M. J. R., 2005, Food Fermentation. Nout, M. J. R., de Vos, W. M. & Zwietering, M. H. (eds.). Wageningen: Wageningen Academic Publishers, p. 13-18 217 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Health functionality of fermented soybean foods

Nout, M. J. R., 2005, Food Fermentation. Nout, M. J. R., de Vos, W. M. & Zwietering, M. H. (eds.). Wageningen: Wageningen Academic Publishers, p. 95-100 217 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Models and control of bacterial fermentations

Zwietering, M. H., 2005, Food Fermentation. Nout, M. J. R., de Vos, W. M. & Zwietering, M. H. (eds.). Wageningen: Wageningen Academic Publishers, p. 137-146 217 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Proteomics

Hasenack, B. B. E., Vincken, J. P. & Nout, M. J. R., 2005, Food Fermentation. Nout, M. J. R., de Vos, W. M. & Zwietering, M. H. (eds.). Wageningen: Wageningen Academic Publishers, p. 171-178 217 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Survival and cross-contamination of foodborne pathogens in the domestic kitchen: a review

Beumer, R. R. & Kusumaningrum, H. D., 2005, Restaurant and Catering Food Safety: Putting HACCP on the Menu. Maunsell, B. & Bolton, D. J. (eds.). Dublin, Ireland: Teagasc - Ashtown Food Research Centre, p. 42-60 206 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

The future of -omics in the food industry

Liang, J., Sikkema, J., Nout, M. J. R. & de Vos, W. M., 2005, Food Fermentation. Nout, M. J. R., de Vos, W. M. & Zwietering, M. H. (eds.). Wageningen: Wageningen Academic Publishers, p. 199-203 217 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

The range of microbial risks in food processing

Zwietering, M. H. & van Asselt, E. D., 2005, Handbook of hygiene control in the food industry. Lelieveld, H. L. M., Mostert, M. A. & Holah, J. (eds.). Cambridge, UK: Woodhead Publishing Limited, p. 31-45

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Citations (Scopus)
2004

Tempeh as a functional food

Nout, M. J. R. & Kiers, J. L., 2004, Soybeans as functional foods and ingredients. Champaign, Illinois: AOCS Press, p. 239-247

Research output: Chapter in Book/Report/Conference proceedingChapter

2003

Bacteriocins - Nisin

Abee, T. & Delves-Broughton, J., 2003, Food Preservatives, 2nd ed. Russell, N. J. & Gould, G. W. (eds.). New York: Kluwer Academic/Plenum Publishers, p. 146-178

Research output: Chapter in Book/Report/Conference proceedingChapter

Culture media and methods for the isolation of Listeria monocytogenes

Beumer, R. R. & Curtis, G. D. W., 2003, Handbook of Culture Media for Food Microbiology -Progress in Industrial Microbiology. Corry, J. E. L., Curtis, G. E. W. & Baird, R. M. (eds.). Amsterdam: Elsevier, p. 79-90

Research output: Chapter in Book/Report/Conference proceedingChapter

5 Citations (Scopus)