List view / Grid view

Articles

Tribology: a new tool for the food rheologist’s toolbox

23 June 2014 | By Helen Joyner (Melito), School of Food Science, University of Idaho

Rheology is a powerful tool that can help link food physicochemical properties, structure, and sensory texture to form a cohesive, fundamental understanding of structural and physicochemical contributions to food texture. Yield stresses, fluid flow profiles, and fracture properties of firm solids are relatively easily determined with standard rheometry. However, there…

Connect4Action: Improving communication between key players in the food innovation process

23 June 2014 | By New Food

Novel food products and technologies sometimes fail in the marketplace due to a lack of communication between food product/technology experts and consumer insight experts in the innovation process. The objective of Connect4Action is to improve communication between consumers, consumer scientists, food technology developers, and other key players in the new…

Beer Stability: A perspective on beer flavour stability

23 June 2014 | By Patricia Aron, Senior Hops Chemist, MillerCoors

The educated beer consumer’s heightened expectations have changed the game in terms of beer quality. Today’s beer drinkers are more sophisticated, fickle and less forgiving when it comes to beer flavour. Consequently, flavour instability is now one of the most critical quality problems faced by the brewing industry. Achieving beer…

EHEDG: Gaskets and seals for food equipment

23 June 2014 | By Ferdinand Schwabe, Hygienic Design Consultant

You rarely find people talking enthusiastically about seals and gaskets – usually they are only the subject of interest if there is an obvious failure in an application, such as slippery oil puddles on a floor or hot steam spray from a leaking heat exchanger. However, it is the silent…

Advancing analytical microbiology in the dairy industry

23 June 2014 | By Mickaël Boyer and Jing Geng, Danone Nutricia Research

Today’s consumers have greater expectations than ever before regarding food. They expect not only safe, good quality and value-based products but also a real commitment of the food company toward social responsibility to the community, e.g. regarding nutritional education, sustainable development and adaptation to local geographical specifications. Those expectations are…

Petr Karlovsky, Head of the Molecular Phytopathology and Mycotoxin Research Unit, University of Göttingen

Enzymatic detoxification of mycotoxins for healthy food

23 June 2014 | By Petr Karlovsky, Head of the Molecular Phytopathology and Mycotoxin Research Unit, University of Göttingen

Mycotoxins are poisonous fungal metabolites that occur in food commodities colonised with filamentous fungi and in food products contaminated during processing and storage. Intake of mycotoxins with food poses a health risk to the consumer and legal limits for maximum levels of major mycotoxins in food have therefore been established…

Issue #2 2014 – Digital edition

2 May 2014 | By New Food

In this issue: Colours, Dairy, Flavours, Coffee Processing, Extrusion, Processing and Packaging, Pesticide Residues, Sensory Perception, Wine Processing, Foreign body contamination...

Processing & Packaging supplement 2014

2 May 2014 | By New Food

Satu Salo compares conveyor belt materials, Koni Grob discusses recent progress on mineral oil from recycled paperboard, and Bart Roodenburg looks at in-pack electrical mild preservation techniques for liquid food products...

Ashok Patel, Vandemoortele Centre for Lipid Science & Technology, Ghent University

Going green: Tuneable colloidal colour blends from natural colourants

1 May 2014 | By Ashok Patel, Vandemoortele Centre for Lipid Science & Technology, Ghent University

Food colouring plays a determining role in the manufacturing of food products because the appearance of products is very critical for attracting new consumers and influencing their food choices. Food colouring involves the use of food grade colourants that belong to one of three categories: synthetic, nature-identical or natural colourants…

Analytical methods a key focus for the dairy sector: IDF/ISO strategic plan

1 May 2014 | By Jaap Evers, Chair / Aurelie Dubois, IDF / Sophie More, ISO TC34/SC5 / Steve Holroyd, Chair Analytical Methods for Composition / Christian Baumgartner, Chair Analytical Methods for Additives & Contaminants / Jackie Page, Chair Analytical Methods for Processing Aids & Indicators / Jerome Combrisson, Former Chair Analytical Methods for Dairy Microorganisms / Barbara Gerten, Chair Harmonisation of Microbiological Methods / Silvia Orlandini, Chair Statistics and Automation, IDF/ISO Methods Standards Steering Group

The International Dairy Federation (IDF) is a science-based, non-profit private sector organisation which represents the interests of various stakeholders in dairy (including dairy farmers, dairy processing industries, dairy suppliers, academics and governments/food control authorities) at the international level. IDF aims to identify, elaborate and disseminate best practice at the international…

Wim J.M. Engels, Senior Project Manager and Scientist, NIZO food research

Selection of starters for flavour formation in dairy foods

1 May 2014 | By Wim J.M. Engels, Senior Project Manager and Scientist, NIZO food research

Fermented low salt and low fat dairy foods, such as cheese and yoghurt, with great taste – this is possible with the rational design of improved, tailor-made industrial cultures with attractive flavour forming properties. Various tools and model systems for directed screening for flavour producing (starter) organisms are now available…

Coffee sourcing: Linking quality and sustainability

1 May 2014 | By Karsten Ranitzsch, Head of Coffee, Nestlé Nespresso SA

One of the biggest challenges facing a company that manufactures goods from an agricultural resource is delivering a consistent, finished product year after year. For food and beverage manufacturers, this challenge is amplified by the subjective nature of a consumer’s sense of taste and smell. Nespresso knows these challenges only…

Winning consumer preference via extrusion cooking of nutritious cereals

1 May 2014 | By Frédéric Robin, Christophe Dautremont and Hélène Chanvrier, Nestlé Product Technology Center

Extrusion cooking is extensively used by the food industry to deliver light and delightful cereal-based products. Improving the nutrition of extruded cereal products while maintaining consumer preference can be achieved by incorporating health-promoting ingredients. These nutritious food components have a significant impact on a product’s organoleptic properties and can lead…

Stewart Reynolds, Senior Scientist, Food Quality and Safety Programme, Food and Environment Research Agency

Monitoring and control of pesticide residues in food within the European Union

1 May 2014 | By Stewart Reynolds Senior Scientist, Food Quality and Safety Programme, Food and Environment Research Agency

Information about pesticide residues in the food we produce, import, sell and consume is important to anyone involved in the food industry and to us all as consumers of food. Each year throughout the European Union, around 100,000 samples of food are collected and tested for pesticide residues. This is…

Assessing the influence of shape and sound symbolism on the consumer’s response to chocolate

1 May 2014 | By Charles Spence, Crossmodal Research Laboratory, Oxford University

The new rounded Cadbury’s Dairy Milk chocolate bar has got many consumers agitated because they say it tastes sweeter than the original more rectangular bar. But the company says that the formulation hasn’t changed. Who is right? This furore can perhaps be explained with reference to the literature on shape…

Page 146 of 182
<
1
...
141
142
143
144
145
146
147
148
149
150
...
182
>

Cookie	Description
cookielawinfo-checkbox-advertising-targeting	The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Advertising & Targeting".
cookielawinfo-checkbox-analytics	This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category "Analytics".
cookielawinfo-checkbox-necessary	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-performance	This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category "Performance".
PHPSESSID	This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed.
viewed_cookie_policy	The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
zmember_logged	This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users.

Cookie	Description
cf_ob_info	This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires.
cf_use_ob	This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires.
free_subscription_only	This session cookie is served by our membership/subscription system and controls which types of content you are able to access.
ls_smartpush	This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site.
one_signal_sdk_db	This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status.
YSC	This cookie is set by Youtube and is used to track the views of embedded videos.

Cookie	Description
bcookie	This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page.
GPS	This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location
lang	This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website.
lidc	This cookie is set by LinkedIn and used for routing.
lissc	This cookie is set by LinkedIn share Buttons and ad tags.
vuid	We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals.
wow.anonymousId	This cookie is set by Spotler and tracks an anonymous visitor ID.
wow.schedule	This cookie is set by Spotler and enables it to track the Load Balance Session Queue.
wow.session	This cookie is set by Spotler to track the Internet Information Services (IIS) session state.
wow.utmvalues	This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on.
_ga	This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors.
_gat	This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites.
_gid	This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form.

Cookie	Description
advanced_ads_browser_width	This cookie is set by Advanced Ads and measures the browser width.
advanced_ads_page_impressions	This cookie is set by Advanced Ads and measures the number of previous page impressions.
advanced_ads_pro_server_info	This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used.
advanced_ads_pro_visitor_referrer	This cookie is set by Advanced Ads and sets the referrer URL.
bscookie	This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags.
IDE	This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
li_sugr	This cookie is set by LinkedIn and is used for tracking.
UserMatchHistory	This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences.
VISITOR_INFO1_LIVE	This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website.

Recommended

Articles