New Food Digital Issue 1 2009
Publication date: 7 May 2009
Author:
Tagged with: Campden BRI, Canned food, CTCPA, Fabienne Remize, High Pressure Processing (HPP), José Lopez, Katholieke Universiteit Leuven, Kristin Hollung, Mariana Morales-De la Peña, Meat processing, Nestlé S.A, Nofima Mat, Olga Martín-Belloso, Proteomics, Pulsed Electric Fields (PEF), Stéphane André, Steven Walker, Tara Grauwet, University of Lleida
Featuring:
- What does the industry need from science and technology?
Steven Walker, Director-General, Campden BRI - Inactivating enzymes by high intensity pulsed electric field
Mariana Morales-De la Peña & Olga Martín-Belloso, University of Lleida - High hydrostatic pressure processing uniformity in the picture
Tara Grauwet et al, Katholieke Universiteit Leuven - Creating Shared Value in food manufacturing – Nestlé’s experience
José Lopez, Nestlé S.A - Meat processing and proteomics
Kristin Hollung, Senior Research Scientist, Nofima Mat - Molecular detection of spore-forming bacteria in canned food
Fabienne Remize & Stéphane André, CTCPA
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