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Frozen dough and bread: the activities of water and ice crystals

26 April 2013 | By Guo Chen, Jan Swenson, Roel Van der Meulen, Sofie Villman (Karlsson)

Water is a principal constituent of dough and bread, at 40 per cent of the total mass. Ice forms when dough and bread are subjected to sub-zero temperatures. The activities of water and ice shape many aspects of the dough/bread characters. Here we sketch several of these activities, looking at…

Coupling NIR spectroscopy and chemometrics for the assessment of food quality

28 February 2013 | By Federico Marini, Department of Chemistry, University of Rome ‘La Sapienza’

In the last 30 years, there has been increasing attention paid to the possibility of using Near Infrared (NIR) spectroscopy to deal with different aspects of food quality assessment. Indeed, the intrinsic characteristics of this technique, which, requiring little or no sample pretreatment, allows high throughput analyses in a rapid…

Low-density lipoproteins from egg yolk: A natural carrier of highly emulsifying species

28 February 2013 | By Marc Anton, INRA, UR1268 Biopolymères Interactions Assemblages

Hen egg yolk low-density lipoproteins (LDL), natural nanoemulsions of 30 nanometres in diameter, are the main contributors to egg yolk interfacial and emulsifying properties. These properties are clearly due to the LDL structure through interactions between amphiphilic apoproteins and phospholipids. This structure allows transport through the aqueous phase and until…

Natural flavour ingredients

28 February 2013 | By Jane Parker, Flavour Centre, Reading University

The flavour of processed foods has changed significantly over the last 50 years. Think back to the days of the early stock cubes or the original powdered desserts which bore only a passing resemblance to the real flavour. Since then, the food industry has been involved in a continuous programme…

Effect of oven modes on baking unit operations

28 February 2013 | By Mihaelos N. Mihalos, Mondelēz International

There have been many articles, textbooks and literature in general that have dealt with the topic of oven baking technology, particularly for cookies, crackers and snacks. This particular article will focus on the effects and fundamental understanding of using different oven modes and how product attributes can be manipulated to…

Emerging technologies with automation

28 February 2013 | By David Green, Faculty of Food, Bioprocessing and Nutrition Sciences, North Carolina State University

With growing labour costs in Asia, a renewed focus on reducing food waste and worldwide demand for seafood due to its high protein content, health promoting omega-3s and rich source of micronutrients, seafood processors are looking for innovative ways to internally cut costs and automation may just hold the key.…

Microfiltration: Applications and potentialities in the dairy industry

27 February 2013 | By Geneviève Gésan-Guiziou, Research Director at the French Institute for Agricultural Research, INRA

Membrane applications in the dairy industry date back to the late 1960s with the concentration of milk proteins using the MMV process named after its inventors, Maubois, Mocquot and Vassal. Since then, membrane applications in the dairy sector have not stopped growing and nowadays, the presence of membrane equipments in…

Taking ownership of the production process

27 February 2013 | By David Minsk, President US Sales, Hanna Instruments

David Minsk, President of US Sales at Hanna Instruments, highlights the fact that the company is vertically integrated, with everything manufactured internally...

Food Grade Lubricants supplement 2013

26 February 2013 | By Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen

Dispelling the myths surrounding food grade lubricants (Sarah Krol, Managing Director, Food Equipment & Nonfood Compounds, NSF International)Certifying food grade lubricants as halal (Kamarul Aznam Kamarozaman, Editor, Grade Lubricants Roundtable

Food Safety supplement 2013

22 February 2013 | By Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen

Antibiotic resistance: a major concern for food safety (Dr Hilde Kruse, Programme Manager Food Safety, WHO Regional Office for Europe)Meat contamination in Europe (Helen Bahia, Editor, New Food)CIP tank farm arrangements (Knuth Lorenzen, EHEDG President)

Quality sentries: Some trends in chocolate manufacturing

11 January 2013 | By Ramana Sundara, John Rasburn and Josélio Vieira, Nestlé Product Technology Centre

In-line control elements are an increasing development in the pursuit of efficient processes in a wide range of manufacturing sectors. Advances in sensor technology and computing power are now providing instruments which can greatly improve the efficiency and accuracy of manufacturing, and at a cost which is moderate in comparison…

NIRS of chocolate and its chemometric analysis

11 January 2013 | By Jürgen Stohner, Brenno Zucchetti, Fabian Deuber and Fabian Hobi, ZHAW Zurich University of Applied Sciences, ICBC Institute of Chemistry and Biological Chemistry and Bernhard Lukas and Manfred Suter, Max Felchlin AG

In today’s modern society, chocolate has been established as a premium lifestyle food product. Besides oil and coffee, cocoa is one of the most valuable commodities of global trade. About four per cent of cocoa beans traded on the world market originate from the noble criollo bean and are the…

Non-digestible polysaccharides for gut and immune health

11 January 2013 | By Dr. Jurriaan J. Mes, Senior Scientist, Food & BioBased Research WUR & Project Coordinator, FibeBiotics

Food fibres are good for our health. Some fibres have clearly demonstrated lowering or maintaining normal blood cholesterol levels, have shown to regulate glucose levels and can contribute to a good stool (increase in faecal bulk). EFSA has recognised these health effects by approving claims for some specific fibres for…

Lean manufacturing in the food industry

11 January 2013 | By Mike Dudbridge, Principal Lecturer, Food Manufacturing, National Centre for Food Manufacturing, University of Lincoln

The overall aim of Lean manufacturing is to help people in the food industry to make improvements in performance. For things to improve, a recognition and under - standing of improvement is required. This will ensure that the right improvement is chosen for the right reasons, obviously without sacrificing quality…