Focus on novel processes and methods which impact the food industry
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Identifies the ingredients most commonly used in plant-based cheese analogs marketed in the U.S. and identifies what is currently known about the allergenic potential of these ingredients.
Discusses which gas mixtures are best for modified atmosphere packaging (MAP) to store ready-to-eat (RTE) meat products
A literature review on novel (i.e., non-chemical) sanitation technologies for food (especially dairy) manufacturing environments, such as blue light.
A review of published studies that investigate how industrial microwave treatments affect the nutritional content of food (vs. conventional pasteurization methods)
import_contacts Food Safety Brief
This study investigated the effectiveness of cooking processes that incorporated hydrated surface lethality (HSL) steps for ensuring the reduction of Salmonella on the surfaces of small-dimension meat and poultry products cooked using short-duration, high-temperature impingement oven processes. Published in Meat and Muscle Biology.
This study investigated the effectiveness of cooking processes that incorporated hydrated-surface lethality steps for ensuring the reduction of Salmonella on the surfaces of meat and poultry products cooked using short-time, high-temperature impingement oven processes.
import_contacts Food Safety Brief
by Wendy Bedale, FRI Science Writer; published in Food Protection Trends March/April 2015
Technology; Applications; Toxicology and safety issues.
import_contacts Food Safety Brief
