Issue #2 2013 – Digital version
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Posted: 26 April 2013 | | 1 comment
In this issue: Foreign Body Detection, Meat Processing, Process Analytical Technology, Sensory Science, Nuclear Magnetic Resonance, Colours & Flavours, Allergens, Drying & Roasting, Freezing…
Sign-up to read the digital version of Issue #2 2013. In this issue:
- EHEDG: FOREIGN BODY IDENTIFICATION
Foreign body complaints in the food and drink industry - MEAT PROCESSING SUPPLEMENT
Featuring articles from Lars Kristensen, NSF Consulting Group and Fred van de Velde and Marijke Adamse, and we preview IFFA 2013 - PROCESS ANALYTICAL TECHNOLOGY
PAT in large-scale dairy processing - SENSORY SCIENCE
Seeing the future through the eyes of your consumers: new perspectives from consumer and sensory sciences - NUCLEAR MAGNETIC RESONANCE
The new frontier in foodomics: the perspective of nuclear magnetic resonance spectroscopy - COLOURS & FLAVOURS SUPPLEMENT
Featuring articles from Colette Jermann at Campden BRI and Martina Lapierre at PepsiCo and we look at Vitafoods Europe 2013 - ALLERGENS
Food allergy: identifying thresholds and assessing the risk to consumers - DRYING & ROASTING
The complexity of coffee processing - FREEZING
Frozen dough and bread: the activities of water and ice crystals - IN A NUTSHELL
With Sofie De Lathouwer, Marketing Director Food Manufacturers Western Europe, Barry Callebaut
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