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Issue #4 2014 – Digital edition

Posted: 11 September 2014 | | 2 comments

In this issue: Chromatography, Food Grade Lubricants, Rheology, Rapid Methods, Ingredients, Chocolate Processing, plus much more…

  • New Food Issue #4 2014Chromatography
    Application of liquid chromatography for the molecular characterisation of ripened cheeses and relationship with technological aspects.
  • Food Grade Lubricants supplement
    With featured articles from NSF International on the guidelines for segregation within production and from the H1 Global Food Lubricants Workgroup at ELGI on the future of lubricants in food production.
  • Rheology
    Rheology as a design tool for novel food concepts
  • EHEDG: Stainless Steel
    Chemical treatment of stainless steel surfaces
  • Rapid Methods supplement
    Featuring an article on microbiology method validation which questions whether alternative methods are as good as the reference method and an article from Barry Callebaut on defining one’s need to use the most relevant tool
  • Ingredients
    Lowering the fat content in cheese
  • Chocolate Processing
    Chocolate conching: Aroma improvement by a changed flavour distribution

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