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Issue 3 2014



Quality Control supplement 2014

23 June 2014 | By

Targeted to untargeted detection of contaminants and foreign bodies in food and feed using NIR spectroscopy, Quantitative determination of taurine in energy drinks by 1H NMR spectroscopy, and Quality Control Roundtable...


Toxins: Old and new challenges in seafood safety

23 June 2014 | By Gian Paolo Rossini, Università di Modena e Reggio Emilia

Fishery and aquaculture have been increasing in already exploited parts of the sea, as well as new areas, following the strong demand of food on global and regional scales. The possible contamination of fishery products due to toxins of microalgal origin is a matter of concern for fishery and aquaculture…


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…


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…


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…