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Food Safety Datafile: Highlights of Research with Commercial Applications
By: Food Technology Intelligence
You already know that concerns over pathogenic bacteria and food safety are becoming increasingly
significant health issues for the public and for the food industry as well. In many countries significant
increases in foodborne illnesses
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more...
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6/1/2008
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$250.00
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Advances In Flavor And Aroma Technologies
By: Food Technology Intelligence
To help flavorists and product developers learn about new technologies that will help them combat flavor-related
product challenges, Food Technology Intelligence Inc. has revised and updated the report Advances in Flavor and
Aroma Technologies. The
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more...
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6/1/2008
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$265.00
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Advances in Enzyme Technology For the Food Industry
By: Food Technology Intelligence
Enzyme reduces cheese bitterness
Lipase bioreactors
Enzymes find use as bromate substitutes.
On almost a daily basis, new developments such as these in the field of enzymology are emerging from research labs
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more...
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6/1/2008
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$240.00
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Carbohydrate Technology And Engineering: Advances For The Food Industry
By: Food Technology Intelligence
These are among the many developments emerging from research labs worldwide, where food scientists,
chemists and others continually attempt to improve current carbohydrate engineering and processing technologies.
Why is research into carbohydrate science so important?
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more...
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6/1/2008
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$225.00
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Optimizing Food Texture And Rheology - New Technologies To Improve Product Texture And Rheology
By: Food Technology Intelligence
How important are crispness, crunchiness or spreadability to your products? Such characteristics and properties
play an important role in attracting consumers to your product, getting them to try it again and making it a winner.
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more...
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8/1/2007
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$375.00
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Advances in Shelf Life Technology For the Food Industry
By: Food Technology Intelligence
Food researchers face numerous challenges when trying to develop a product that retains its quality during its shelf
life. Unfortunately, it’s practically impossible to directly control the environments a product experiences once it’s in
the
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more...
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8/1/2007
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$360.00
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Advances In Nonthermal Food Processing Technologies: A guide to the latest developments
By: Food Technology Intelligence
Pulsed electric fields
High hydrostatic pressure
Steam pasteurization
Irradiation
Electron beams
Why the interest in these techniques? Minimally processed, fresh-like products have become commonplace in the food
industry. This is partly the
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8/1/2007
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$375.00
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Advances In Food Chemistry: Proteins, Lipids, Emulsifiers, Antioxidants
By: Food Technology Intelligence
The food industry is challenged by its continuous need to adapt. Changes in markets and consumer
behavior are the main driving forces behind this need. New opportunities in the areas of raw materials,
ingredients and
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more...
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8/1/2007
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$390.00
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Advances in Shelf Life Technology For the Food Industry A Guide To New Techniques That Help Extend Product Shelf Life
By: Food Technology Intelligence
Food researchers face numerous challenges when trying to develop a product that retains its quality during its shelf life. Unfortunately, it’s practically impossible to directly control the environments a product experiences once it’s in the
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more...
Search inside this report
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4/24/2006
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$360.00
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New Packaging Technologies For The Food Industry Highlights of Technologies with Commercial Potential
By: Food Technology Intelligence
Biodegradable films made from pectin and starch
Computer modeling impacts packaging material selection
Sucrose affects gloss of coatings
These are among the many developments emerging from research labs worldwide where food scientists,
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more...
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4/24/2006
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$435.00
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Advances in Nonthermal Food Processing Technologies
By: Food Technology Intelligence
This is a new revision of a popular report, which is analyzing recent advances in nonthermal processes. The report analyzes their commercial potential and their
market availability.
As you know, the bacteria problem is
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more...
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3/1/2005
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$250.00
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Optimizing Food Texture and Rheology
By: Food Technology Intelligence
How important is crispness, crunchiness or spreadability to your products? Such characteristics and properties play an important role in attracting consumers to your product, getting them to try it again and making it a winner.
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more...
Search inside this report
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10/1/2002
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$375.00
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Advances in Nutritional and Fat Reduction Technologies
By: Food Technology Intelligence
Continuing consumer interest in eating healthier, more nutritious foods is spurring the food industry to develop better-tasting, lower-fat products and fortified foods. While the concepts of fat reduction and nutrition are not new, in recent
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11/1/2001
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$185.00
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Emerging Food R&D Report
By: Food Technology Intelligence
New developments are emerging almost daily from food research labs around the world. The monthly newsletter from Food Technology Intelligence monitors significant food technologies under development at government, university, and company research labs. The newsletter
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periodical
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$365.00
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Microbial Update International
By: Food Technology Intelligence
If you work with food safety, you need this newsletter. Every year, millions of people get sick from disease-causing bacteria in meat, shellfish and poultry. Every other month, Microbial Update International will give you
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periodical
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$250.00
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