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Issue #1 2013 – Digital edition
In this issue: Near Infrared, Food Grade Lubricants supplement, Emulsions, Flavours, Baking, Enrobing, Seafood Processing, Dairy Processing...
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Issue 1 2013
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Coupling NIR spectroscopy and chemometrics for the assessment of food quality
28 February 2013 | By Federico Marini, Department of Chemistry, University of Rome ‘La Sapienza’
In the last 30 years, there has been increasing attention paid to the possibility of using Near Infrared (NIR) spectroscopy to deal with different aspects of food quality assessment. Indeed, the intrinsic characteristics of this technique, which, requiring little or no sample pretreatment, allows high throughput analyses in a rapid…
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Low-density lipoproteins from egg yolk: A natural carrier of highly emulsifying species
28 February 2013 | By Marc Anton, INRA, UR1268 Biopolymères Interactions Assemblages
Hen egg yolk low-density lipoproteins (LDL), natural nanoemulsions of 30 nanometres in diameter, are the main contributors to egg yolk interfacial and emulsifying properties. These properties are clearly due to the LDL structure through interactions between amphiphilic apoproteins and phospholipids. This structure allows transport through the aqueous phase and until…
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Natural flavour ingredients
28 February 2013 | By Jane Parker, Flavour Centre, Reading University
The flavour of processed foods has changed significantly over the last 50 years. Think back to the days of the early stock cubes or the original powdered desserts which bore only a passing resemblance to the real flavour. Since then, the food industry has been involved in a continuous programme…
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Effect of oven modes on baking unit operations
28 February 2013 | By Mihaelos N. Mihalos, Mondelēz International
There have been many articles, textbooks and literature in general that have dealt with the topic of oven baking technology, particularly for cookies, crackers and snacks. This particular article will focus on the effects and fundamental understanding of using different oven modes and how product attributes can be manipulated to…
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Emerging technologies with automation
28 February 2013 | By David Green, Faculty of Food, Bioprocessing and Nutrition Sciences, North Carolina State University
With growing labour costs in Asia, a renewed focus on reducing food waste and worldwide demand for seafood due to its high protein content, health promoting omega-3s and rich source of micronutrients, seafood processors are looking for innovative ways to internally cut costs and automation may just hold the key.…
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Microfiltration: Applications and potentialities in the dairy industry
27 February 2013 | By Geneviève Gésan-Guiziou, Research Director at the French Institute for Agricultural Research, INRA
Membrane applications in the dairy industry date back to the late 1960s with the concentration of milk proteins using the MMV process named after its inventors, Maubois, Mocquot and Vassal. Since then, membrane applications in the dairy sector have not stopped growing and nowadays, the presence of membrane equipments in…
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Taking ownership of the production process
27 February 2013 | By David Minsk, President US Sales, Hanna Instruments
David Minsk, President of US Sales at Hanna Instruments, highlights the fact that the company is vertically integrated, with everything manufactured internally...
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Food Grade Lubricants supplement 2013
26 February 2013 | By Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen
Dispelling the myths surrounding food grade lubricants (Sarah Krol, Managing Director, Food Equipment & Nonfood Compounds, NSF International)Certifying food grade lubricants as halal (Kamarul Aznam Kamarozaman, Editor, HalalMedia.net)Food Grade Lubricants Roundtable
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Food Safety supplement 2013
22 February 2013 | By Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen
Antibiotic resistance: a major concern for food safety (Dr Hilde Kruse, Programme Manager Food Safety, WHO Regional Office for Europe)Meat contamination in Europe (Helen Bahia, Editor, New Food)CIP tank farm arrangements (Knuth Lorenzen, EHEDG President)
