Issue #3 2015 – Digital edition
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Posted: 30 June 2015 | | No comments yet
In this issue: Ingredient replacement in low fat mayonnaise, Sensory Science Supplement, The RESFOOD Project, Live monitoring of mycotoxin risk in wheat crops during flowering, Food Safety Supplement, Plus lots more…
![Issue-3-2015](https://www.newfoodmagazine.com/wp-content/uploads/Issue-3-2015-1-750x500.png)
![Issue-3-2015](https://www.newfoodmagazine.com/wp-content/uploads/Issue-3-2015-1-750x500.png)
Read the digital version of Issue #3 2015:
- Ingredient replacement in low fat mayonnaise: Going with the flow – by Dr Bogdan Dobraszczyk and John Cawkwell, Physical Sciences Group, RSSL
- Sensory Science Supplement
- The RESFOOD Project by Willy van Tongeren, René Jurgens and Wilfred Appelman, TNO; Ester Segal, Technion; Eva Petri, CNTA; Maarten Uyttebroek, VITO; and Rafael Munoz Duque, ADESVA
- Live monitoring of mycotoxin risk in wheat crops during flowering by Sarah Wynn and Rebecca Carter, ADAS UK Ltd
- Food Safety Supplement
- Plus lots more…