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How to determine the spray drying parameters of dairy and food concentrates?
Pierre Shuck and associates discuss spray drying parameters of dairy products. In part one, featured in this issue of New Food, the authors discuss the rationale behind their studies and introduce a...
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Packaging challenges for novel processed food
In the last few years, the fast development of novel processing methods for food preservation to improve safety, quality and shelf life of packaged foods gave place to important gaps of knowledge that...
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Re-adhesion of bacterial spores during CIP procedures
Cleaning In Place (CIP) procedures have to ensure hygiene in food processing lines by the complete removal of bacteria from surfaces. However, a significant number of residual microorganisms are often...
View ArticleA border crossing debate for a viable planet
There is only one earth, a planet inhabited by a wide range of living organisms. There is only one primary energy source, the sun. Thanks to the sun, the earth is able to renew its resources on a...
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Microfiltration: Applications and potentialities in the dairy industry
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,...
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Low-density lipoproteins from egg yolk: A natural carrier of highly...
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...
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An international vision for wheat improvement
By 2050, a 60% increase in wheat production will be needed to meet the demand of a growing population. The Wheat Initiative, an international consortium(1) gathering public institutions and private...
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Rapid Methods & Mass Spectrometry supplement 2013
This free to view Rapid Methods & Mass Spectrometry supplement is sponsored by RSSL, Merck Millipore, Carl Zeiss, BÜCHI, Waters, PerkinElmer and AB Sciex. Back-tracing environmental toxicants in an...
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Advanced microbial modelling techniques and risk-based management applied to...
Ultra High Temperature (UHT)-type products are ambient stable products, with a long shelf life (three to six months). Since they do not require any cold chain storage and can be consumed immediately,...
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Impact on gut microbiota of a fermented milk product containing probiotics...
Scientists from INRA and Danone Nutricia Research have shown the effect of a fermented milk product containing probiotics on the gut microbiota, using a novel high resolution bioinformatics tool. The...
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Food additive E171: first findings of oral exposure to titanium dioxide...
Researchers from INRA and their partners have studied the effects of oral exposure to titanium dioxide, an additive (E171) commonly used in foodstuffs, especially confectionery. They have shown for the...
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