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

The digital version of Issue #1 2014 is restricted - login or subscribe free to access

Front PageThank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.

Why subscribe? Join our growing community of thousands of industry professionals and gain access to:

  • bi-monthly issues in print and/or digital format
  • case studies, whitepapers, webinars and industry-leading content
  • breaking news and features
  • our extensive online archive of thousands of articles and years of past issues
  • ...And it's all free!

Click here to Subscribe today Login here