North Carolina State University - Articles and news items
Issue 1 2013 • 28 February 2013 • David Green, Faculty of Food, Bioprocessing and Nutrition Sciences, North Carolina State University
With growing labour costs in Asia, a renewed focus on reducing food waste and worldwide demand for seafood due to its high protein content, health promoting omega-3s and rich source of micronutrients, seafood processors are looking for innovative ways to internally cut costs and automation may just hold the key. This article discusses some of the scientific research and other emerging technologies for reducing internal costs and automation in seafood processing.
Issue 2 2011 • 13 May 2011 • Fred van de Velde & H. Jan Klok, NIZO Protein Centre, NIZO food research and Tristan Laundon & E. Allen Foegeding, North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences
Foods are eaten not only for their nutritional value but also for the pleasure of eating. Food producers reformulate their products to comply with consumer trends on fat, salt and sugar reduction as well as to reduce the number of additives. The number one goal is to maintain consumer acceptance. Understanding the role and interactions of ingredients in the texture and stability of foods is of key importance to develop improved food products. This article describes the role of microstructure in understanding the ingredient functionality in food products.
Composite food products are complex products composed of a wide range of ingredients. The three main ingredients (also called macronutrients) are proteins, carbohydrates and fats/oils. The type or origin of the ingredients, their concentrations and the applied processing determines the final product properties and sensory profile. For example, milk can be transformed into different products such as yoghurt, cheese, butter and desserts just by changing processing and ingredients.
Lee-Ann Jaykus assumed the presidency of IAFP at the conclusion of IAFP 2010 in Anaheim, California…
IAFP 2010 was another successful meeting for the International Association for Food Protection. The three-day meeting concluded August 4, 2010 with a record-breaking international audience of more than 2,170 food safety professionals…
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