Issue #5 2014 – Digital edition
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Posted: 30 October 2014 | New Food | 2 comments
In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more…
- Beverage Processing supplement
Featuring an article from David Berryman Limited about the use of fruit juices as natural colouring agents, a piece looking at improving the non-biological stability of beer from brewing specialist Paul Hughes and a show preview of BrauBeviale 2014 - Freezing
Current advances in food freezing - EHEDG: Food Safety
Hygienic design of conveyor systems – new EHEDG Guideline shows the way - Food Fraud
Food fraud prevention – beyond adulterants and to decision-making - Contaminants
Definitions, acceptability and EU contaminant legislation - Microbiology
Microbiological criteria and testing: Dos and don’ts - High Pressure Processing
Opportunities and perspectives of high pressure processing to produce healthy food products and ingredients - Health & Nutrition
Inprofood: Exploring new ways to establish dialogue and mutual learning - Listeria
Listeria and produce: a troublesome liaison - Extrusion
Conversion of semolina into pasta - Viscosity
Viscosity measurements in food products and manufacturing - Chocolate Processing
Chocolate mass – an overview on current and alternative processing technologies
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interesting subject
I’m interested in receiving your online magazine