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Food Technology Magazine - IFT convened three panels of experts to prepare a comprehensive scientific review of biotechnology... This is the first of four sections to be published in Food Technology. The next three sections -- Safety, Benefits and Concerns, and Labeling -- will appear in the September issue.
Food Technology Magazine - Ingredients that cause heating or cooling sensations pose challenges in sensory evaluation. Here's how to design tests to prevent panelist sensitization and desensitization.
Food Technology Magazine - Powdered cellulose can help fight obesity by reducing the carbohydrate and caloric content of flour-based products, while increasing the level of dietary fiber and protein.
Food Technology Magazine - Women represent 51% of the total United States population, 59% of the over-65 population, and 71% of Americans older than age 85, according to statistics from the U.S. Dept. of Health and Human Services’ Office on Women’s Health....
Food Technology Magazine - Many ingredient suppliers are increasingly approaching their product applications from a culinary and food science perspective. Interestingly, this was not always the case. I still remember several years ago when terms describing a fusion of food science and culinary arts first originated....
Food Technology Magazine - In preparation for teaching his Packaging Materials class, a Clemson University faculty member noticed that the equations used to calculate permeability for laminated materials differed in the second edition from the third.
Food Technology Magazine - Experts from industry, government, and academia discuss pathogen reduction approaches designed to ensure the safety of the nation's food products.
Food Technology Magazine - Why the Food Guide Pyramid is being reworked, and what the food industry’s role should be.
Food Technology Magazine - World-renowned scientists participated in IFT's second Research Summit to advance the understanding of microbial inactivation kinetics and models for non-log-linear survivor curves and identity needs for further research.
Food Technology Magazine - Combining a consumer need and new technologies that provide a strong technical base for differentiation is key to successful new product development.
Food Technology Magazine - A publication of the Institute of Food Technologists' Expert Panel on Food Safety.
Food Technology Magazine - 1+1=3. If you arrived at that conclusion in elementary school, you would have had your knuckles rapped. Or at least you wouldn’t have gotten that gold star. But that equation has become a cornerstone when formulating with sweetener blends today....
Food Technology Magazine - Food Technology posed ten questions to ten top food executives from industry, academia, and government. Their responses illustrate the status and future of food R&D.
Food Technology Magazine - Here's what food scientists need to know about designing, conducting, or sponsoring clinical trials to substantiate health and structure/function claims.
Food Technology Magazine - For the past several months, I kept a certain photo in anticipation for just the right issue to use it in. The photo was of a cookie loaded—and I do mean loaded—with a variety of candies and other confectionery items. It was so top heavy with these inclusions that it was difficult imagining anyone actually eating it....
Food Technology Magazine - This IFT Scientific Status Summary discusses the potential for microorganisms to become resistant to antimicrobials and sanitizers used in food processing.
Food Technology Magazine - Innovation has become recognized by organizations’ executive management as a means of creating and sustaining a competitive landscape for coping with the requirements of the new millennium.
Food Technology Magazine - Tree nuts are a nutritious and versatile category of foods and food ingredients. Most are eaten directly or mixed with other nuts and peanuts, but they also are converted into specialty oils, butters, granules, and components of foods such as ice cream and confections....
Food Technology Magazine - Nutraceuticals and functional foods represent one of the leading topics in the food industry today. Regardless of what we call these physiologically active foods or food components, what is important is whether there is credible science to substantiate the health benefits they are purported to deliver to the consuming public....
Food Technology Magazine - Food packaging tests are designed to simulate, in a laboratory environment, the conditions and forces that exist in the real world. Foods, ranging from crumbling cookies to fresh seafood, may be the most difficult of all items to package....