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Issue #1 2014 – Digital edition

Posted: 6 March 2014 | | 1 comment

In this issue: Packaging, Dairy Processing, Food Safety, Fats & Oils, Sugar Reduction, Enrobing, Food Grade Lubricants, Near Infrared and Mass Spectrometry…

  • New Food Issue 1 2014Packaging:
    New research gives further insights on O2-ingress in food packaging
  • Dairy Processing:
    Advanced microbial modelling techniques and risk-based management applied to aseptic-UHT process
  • Food Safety supplement:
    Listeria monocytogenes: what have we learned from the last 30 years?
    The need for risk assessment and validation in frozen food manufacturing
  • Fats & Oils:
    A novel approach to reducing the total and saturated fat content of baked goods
  • Sugar Reduction:
    The relevance of reducing sugar and sweetness in products intended for infants and young children
  • Enrobing:
    Enrobing in the confectionery industry
  • Food Grade Lubricants supplement:
    ISO 21469: Why this International Standard is on the rise
    Ensuring productivity: how food grade lubrication certification provides best practice
  • Near Infrared:
    Food fraud and NIRS
  • Mass Spectrometry:
    Understanding the dark side of food: the analysis of processed food by modern mass spectrometry

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