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Chemistry World
October 28, 2013
Arthur Tatham |
Pulse chemistry and technology The book by Tiwari and Singh will benefit anyone researching or working with pulses, and will be useful more generally for food scientists and lecturers in food science at university level, and is a must for libraries.   |
Food Processing
September 2013 |
New Food and Beverage Rollout: September 2013 Sweet, savory and scrumptious describe new products such as Mediterranean-Style Spreadable Yogurt, Soft Protein Snack Bars, and Lean Cuisine's Honestly Good Entrees. |
Food Processing
September 2013 |
New Ingredients, New Names at IFT 2013 July's mostly-ingredient show was the second largest for the Institute of Food Technologists' Annual Meeting & Food Expo. |
Food Processing
September 2013 |
MRO Q&A: When Is Condition-Based Maintenance Worth It? What can you tell me about condition-based maintenance? Is it more economical than preventative maintenance? |
Food Processing
September 2013
Dave Fusaro |
Editor's Plate: Tempest in a Yogurt Cup Moldy yogurt recall teaches Chobani -- and every food processor -- several painful lessons. |
Food Processing
September 2013 |
MRO Q&A: What Is a Good Volume of Capital Projects? My maintenance guys really love working on capital and improvement projects, but I am getting behind on my PMs and I am over my budget because of the projects. Any suggestions on changes I can make? |
Food Processing
September 2013
Rory Gillespie |
Food Processing Awards Anheuser-Busch/Fairfield 2013 Green Plant of the Year Anheuser-Busch's Fairfield, Calif. brewery is a leader in renewable energy technology for AB InBev breweries around the world and uses green energy provided by an on-site solar array and wind turbine to provide an average 15 percent of its energy needs. |
Food Processing
September 2013
David Philllips |
Meat Processors Find Solutions For Maintaining Flavor While Adding Less Sodium, Fewer Costs Processors are finding ways to deliver processed meats, fresh meats, frozen meats and meat-based foods that are flavorful, not too costly, have greater shelf life and stability as well as a healthful nutritional profile. |
Food Processing
September 2013
Kevin T. Higgins |
Food Plants of the Future: Not Bigger, Just Smarter The next generation of food and beverage production facilities will be sanitary, flexible, more pleasant to work in and self-sustaining. |
Food Processing
September 2013 |
Key Ingredients For Implementing a Successful Continuous Improvement Effort Greg Flickinger and Ugo Mgbike, of Snyder's-Lance, talk about how to make continuous improvement part of the fabric of your company's culture -- not the program of the month. |
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