New Food Digital Issue 1 2009

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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