Most Recent Articles from Food Engineering & Ingredients

• 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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