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Nestlé Research Centre



Perspectives on modern NMR spectroscopy for personalised nutrition

4 July 2012 | By Serge Rezzi, Bioanalytical Science Department, Nestlé Research Centre

Since the pioneer discovery of nuclear magnetic resonance (NMR) spectroscopy by Isidor Rabi in 1938, it has become a central analytical technology in multiple scientific domains of chemistry, physics and biology. Uniquely suited to measure the spin properties of magnetically active nuclei, NMR has emerged as a very popular technique…


Microbial food spoilage: A major concern for food business operators

3 July 2012 | By François Bourdichon and Katia Rouzeau, Food Safety Microbiology, Quality and Safety Department, Nestlé Research Centre

‘Something is fishy’ is a widely used expression over a doubtful, suspicious situation, a good example of how mankind has taken advantage of microbial spoilage to assess the wholesomeness of a food product. The reduction of trimethylamine oxide to trimethylamine by bacteria associated primarily with the marine environment (e.g. Alteromonas…


Ingredients: Modulation of saliva flow, saliva lubricating properties and related lingering perceptions by refreshing water ice consumption

10 September 2009 | By D. Labbe & N. Martin, Department of Food Consumer Interaction, Nestlé Research Centre

Refreshing in foods and drinks is a perception strongly related to mouth state after product consumption. Oral dryness and roughness are lingering perceptions negatively related to refreshing perception whereas mouth wetting perception is a positive driver of refreshing perception. Since saliva seems to be related to mouth wetting, we explored…


Strategic considerations in choosing a rapid method

28 February 2008 | By Dr. John D. Marugg, Nestlé Research Centre, Quality and Safety Department, Microbiological Safety Group, Switzerland

Food manufacturers face challenges in optimising speed and efficiency, reducing product inventory, simultaneously responding to microbiological and chemical contaminants and entering the production process, via ingredients or the environment. Currently, most official or reference methods for pathogen or contaminant detection are laborious, costly, and often take a long time (3-7…


When are chocolates really finished?

6 November 2006 | By Julia Strassburg, Nestle Research Center, Vers-chez-les-Blanc, Gottfried Ziegleder, Fraunhofer Institut Verfahrenstechnik und Verpackung and Steve Beckett, Nestle R&D Centre York

Unfinished crystallisation in freshly produced chocolates is one of the major reasons for fat bloom, especially for filled products. Chocolate shells, if insufficiently crystallised, show reduced resistance to oil-migration of fillings. The influence of two production parameters, cooling tunnel time and storage temperature, on the finished state of chocolates is…