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Biofunctionality of soya bean tempe: effects on pathogenicity factors of diarrhoea-associated bacteria
Roubos, Petra
(PhD candidate)
Gruppen, Harry
(Promotor)
Zwietering, Marcel
(Promotor)
Nout, Rob
(Co-promotor)
Food Microbiology
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/01/05
→
8/10/10
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Bioactive Components
Food Science
100%
Escherichia coli
Food Science
71%
Flavor Properties
Food Science
14%
Defatting
Food Science
14%
Texture Properties
Food Science
14%
Nutritional Properties
Food Science
14%
Carbohydrate Analysis
Food Science
14%
Bacillus cereus
Food Science
14%
Research output
Research output per year
2010
2010
2010
1
internal PhD, WU
Research output per year
Research output per year
Bioactive components of fermented soya beans effective against diarrhoea-associated bacteria
Roubos-van den Hil, P. J.,
8 Oct 2010
, [S.l..
152 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Bioactive Components
100%
Escherichia coli
71%
Bacillus cereus
14%
Fermented Food
14%
Starter Culture
14%