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Most Recent Articles from Food Engineering & Ingredients 
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The green light for nutrition labelling?(Editor's Letter)(Editorial)
The test of all great ideas is whether they really work in practice--and, in the world of packaging, this rings true for the much debated...
09/01/09 · More from publication -
A fresh perspective: looking at the shelf life of packaged food.(Shelf-life analysis)
Defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food...
09/01/09 by Galic, K. · More from publication -
Advance toward an 'electronic tongue' with a taste for sweets.(News in brief)(Brief article)
In a new approach to an effective "electronic tongue" that mimics human taste, scientists lead by Dr Kenneth Suslick of the University of...
09/01/09 · More from publication -
Proteome research in food science.(Proteomics)(Brief article)
The proteome is the totality of proteins present in a biological sample. In contrast to the static genome, the proteome is highly dynamic,...
09/01/09 by M., Pischetsrieder · More from publication -
Whose job is it to fight the flab?(Matters of the moment)
One of the great things about taking a holiday is that it removes you from your customary surroundings and makes you more aware of things that...
09/01/09 by Lawley, Richard · More from publication -
Texture: taking the sensory journey.(Product highlight)
Getting the wrong texture can be the downfall of a product. Getting it right can be the making of it. It's the intrinsic link between texture and...
09/01/09 by Baumgarten, Antje · More from publication
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