Issue #4 2014 – Digital edition
In this issue: Chromatography, Food Grade Lubricants, Rheology, Rapid Methods, Ingredients, Chocolate Processing, plus much more…
Application of liquid chromatography for the molecular characterisation of ripened cheeses and relationship with technological aspects.
- Food Grade Lubricants supplement
With featured articles from NSF International on the guidelines for segregation within production and from the H1 Global Food Lubricants Workgroup at ELGI on the future of lubricants in food production.
Rheology as a design tool for novel food concepts
- EHEDG: Stainless Steel
Chemical treatment of stainless steel surfaces
- Rapid Methods supplement
Featuring an article on microbiology method validation which questions whether alternative methods are as good as the reference method and an article from Barry Callebaut on defining one’s need to use the most relevant tool
Lowering the fat content in cheese
- Chocolate Processing
Chocolate conching: Aroma improvement by a changed flavour distribution
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