Issue #5 2014 – Digital edition

Posted: 30 October 2014 | | 2 comments

In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more…

New Food Issue 5 2014
  • Beverage Processing supplement
    Featuring an article from David Berryman Limited about the use of fruit juices as natural colouring agents, a piece looking at improving the non-biological stability of beer from brewing specialist Paul Hughes and a show preview of BrauBeviale 2014
  • Freezing
    Current advances in food freezing
  • EHEDG: Food Safety
    Hygienic design of conveyor systems – new EHEDG Guideline shows the way
  • Food Fraud
    Food fraud prevention – beyond adulterants and to decision-making
  • Contaminants
    Definitions, acceptability and EU contaminant legislation
  • Microbiology
    Microbiological criteria and testing: Dos and don’ts
  • High Pressure Processing
    Opportunities and perspectives of high pressure processing to produce healthy food products and ingredients
  • Health & Nutrition
    Inprofood: Exploring new ways to establish dialogue and mutual learning
  • Listeria
    Listeria and produce: a troublesome liaison
  • Extrusion
    Conversion of semolina into pasta
  • Viscosity
    Viscosity measurements in food products and manufacturing
  • Chocolate Processing
    Chocolate mass – an overview on current and alternative processing technologies

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2 responses to “Issue #5 2014 – Digital edition”

  1. jose cordeiro says:

    interesting subject

  2. Joana Ribeiro says:

    I’m interested in receiving your online magazine

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