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Articles

Listeria and produce: a troublesome liaison
Listeria and produce: a troublesome liaison

Listeria and produce: a troublesome liaison

27 October 2014 | By Reha O. Azizoglu, Lisa Gorski and Sophia Kathariou, North Carolina State University

Human illness due to Listeria monocytogenes (listeriosis) has been mostly frequently attributed to highly processed, cold-stored, ready-to-eat foods such as deli meats, seafood, soft cheeses and other dairy products. However, the first outbreak of listeriosis to confirm foodborne transmission of L. monocytogenes (Maritime Provinces outbreak, 1977-1981) involved produce (coleslaw). In…

Pasta Extrusion
Pasta Extrusion

Pasta extrusion: Conversion of semolina into pasta

27 October 2014 | By Frank A. Manthey and Elena de la Peña, North Dakota State University

Formation of gluten-based dough requires the presence of gluten proteins, gliadin and glutenin, moisture, and energy. Gliadin and glutenin proteins are storage proteins that accumulate in wheat endosperm cells during grain filling. Gliadins are a heterogenous group of single chain proteins that are responsible for dough cohesiveness. Gliadin proteins can…

Syrup on a spoon
Syrup on a spoon

Viscosity measurements in food products and manufacturing

27 October 2014 | By

Viscosity is an important property of fluid foods. It is defined as the internal friction of a liquid or its ability to resist flow. The internal friction in a fluid can be easily demonstrated by observing a liquid that has been vigorously stirred to create a vortex. Once the stirring…

Jude Mason
Jude Mason

Tackling food fraud: Why it’s got to be led from the top

10 October 2014 | By Jude Mason, Technical Services Director at NSF

Jude Mason, Technical Services Director at NSF, considers in more detail why tackling food fraud needs leadership, coordination and liaison across the business – and that means it demands board level attention...

Duncan Goodwin, Director of Technical Services, NSF Supply Chain Assurance Division
Duncan Goodwin, Director of Technical Services, NSF Supply Chain Assurance Division

Food Fraud and the Risk Management Context

9 September 2014 | By Duncan Goodwin, Technical Services Director at NSF International

It’s already six days since publication of the Elliott report and things are moving fast, with numerous responses, services, webinars and training courses being developed by industry suppliers and consultants to address various aspects of the fraud ‘problem’...

Rapid Methods supplement 2014
Rapid Methods supplement 2014

Rapid Methods supplement 2014

2 September 2014 | By François Bourdichon, Elke de Moor, Cécile Vadier, Adrianne Klijn, Paul in 't Veld, Daniele Sohier, Roy Betts, Philip Feldsine

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...

Food Grade Lubricants Supplement - 100
Food Grade Lubricants Supplement - 100

Food Grade Lubricants supplement 2014

2 September 2014 | By

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...

Francesca Lambertini, Scientist – Food Chemistry and Safety Research Area, Barilla Spa
Francesca Lambertini, Scientist – Food Chemistry and Safety Research Area, Barilla Spa

Application of liquid chromatography for the molecular characterisation of ripened cheeses and relationship with technological aspects

2 September 2014 | By

In ripened cheeses, the nitrogen fraction is mainly constituted by caseins, which are the most abundant proteins in milk and are concentrated during the cheese-making process, and the derived peptides. Whey proteins are usually considered to be lost in the liquid whey fraction during curdling, although it is well known…

Leonard M. C. Sagis, Physics and Physical Chemistry of Food, Wageningen University
Leonard M. C. Sagis, Physics and Physical Chemistry of Food, Wageningen University

Rheology as a design tool for novel food concepts

2 September 2014 | By Leonard M. C. Sagis and Elke Scholten, Physics and Physical Chemistry of Food, Wageningen University

The rheological properties of food products are very important in the production, preparation, and consumption of food. Rheological measurements are therefore a highly useful tool in the design of novel food concepts. Here we discuss the use of rheological techniques to develop and characterise pasta and noodle products, with high…

Gerhard Hauser
Gerhard Hauser

Chemical treatment of stainless steel surfaces

2 September 2014 | By Gerhard Hauser, Chairman, EHEDG

In January 2014 the revised and completed 2nd edition of the EHEDG guideline Doc. 18 ‘Chemical Treatment of Stainless Steel Surfaces’ was published on the EHEDG website. The 1st edition (August 1998) had been prepared on behalf of EHEDG and 3-A. It dealt with ‘Passivation of Stainless Steel’. The attributes…