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Ann Van Loey - Articles and news items

New Food Digital Issue 2 2010

Past issues  •  7 March 2010  •  

In this issue: Exploring the relation between nutrient bio-accessibility and the structural quality of tissue based food systems, Relating Microbiological Risk Assessment (MRA) to HACCP, Show Preview: FOODEX 2010

Texture improvement under pressure: fantasy or reality?

Issue 2 2008, Past issues  •  13 June 2008  •  Ans De Roeck, Daniel Ndaka Sila, Thomas Duvetter, Marc Hendrickx and Ann Van Loey, Laboratory of Food Technology, Katholieke Universiteit Leuven, Belgium

Today, consumers are demanding high quality, fresh tasting foods free from additives, microbiologically safe and with an extended shelf-life. The most commonly used preservation method has been thermal processing, such as pasteurisation and sterilisation. However, these processes entail considerable organoleptic and nutritional quality losses. Food scientists and the food industry are therefore continuously searching for novel, less degradative processing technologies.

 

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