Issue #1 2014 – Digital edition
1
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In this issue: Packaging, Dairy Processing, Food Safety, Fats & Oils, Sugar Reduction, Enrobing, Food Grade Lubricants, Near Infrared and Mass Spectrometry…
Packaging:
New research gives further insights on O2-ingress in food packaging- Dairy Processing:
Advanced microbial modelling techniques and risk-based management applied to aseptic-UHT process - Food Safety supplement:
Listeria monocytogenes: what have we learned from the last 30 years?
The need for risk assessment and validation in frozen food manufacturing - Fats & Oils:
A novel approach to reducing the total and saturated fat content of baked goods
- Sugar Reduction:
The relevance of reducing sugar and sweetness in products intended for infants and young children - Enrobing:
Enrobing in the confectionery industry - Food Grade Lubricants supplement:
ISO 21469: Why this International Standard is on the rise
Ensuring productivity: how food grade lubrication certification provides best practice - Near Infrared:
Food fraud and NIRS - Mass Spectrometry:
Understanding the dark side of food: the analysis of processed food by modern mass spectrometry
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“A novel approach to reducing the total and saturated fat content of baked goods”
What is NewFoods’s opinion on changing nutritional insight on saturated fatty acids and their effect on coronary heart deseases? like it has been published recently in the press?