Issue #6 2014 – Digital edition

Posted: 6 January 2015 | | 1 comment

In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more…

New Food Issue 6 2014
  • Mass spectrometry
    Mass spectrometry for determining food contamination
  • Chocolate Processing Supplement
    With contributions from Mars on the topic of aeration in the confectionery industry; a show preview of ProSweets and ISM 2015 and featuring an article about chocolate conching concerning the caramel taste of milk chocolates from Wolfgang Danzl of the Technical University of Munich and Dr Gottfried Ziegleder of University of Applied Science, Weihenstephan
  • Hygiene
    Quaternary ammonium compound maximum residue levels
  • Lipids
    Partially hydrogenated oils: A blessing and a curse
  • EHEDG: Cold Chain
    Efficient loading and unloading of a food cold store
  • Dairy Processing Supplement
    Featuring a contribution from the University of Foggia concerning the shelf life and stability of dairy products and a collaborative article from Arla Foods Ingredients Group and the University of Copenhagen into water reuse and saving in the food industry
  • Baking
    Hygienic processing for the baking industry
  • Application Notes

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One response to “Issue #6 2014 – Digital edition”

  1. Thanks for full content

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