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Articles by Topic - General Food Science

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Features: Beyond Just Testing

As food manufacturers and retailers grapple with an ever-growing list of food safety and quality compliance demands, they are looking for ways to better utilize their contract laboratories to help manage these additional compliance requirements.

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Features: Customer Communication, Simplified

Wondering how to talk about food risk with your customers? Now all the resources that provide guidance on how to do just that can be found on a new website.

Features: New Edible Coating Could Boost Meat Shelf Life

New antimicrobial edible coatings made with essential oils like clove and oregano could boost the shelf life of meats by as much as 50%, researchers at the Public University of Navarre in Spain reported.

Features: A Key Figure in Food Safety

Mention the name Louis Pasteur (1822-1895), and most people think of the pasteurization process he invented to prevent beverage spoilage. But Pasteur was a true renaissance man, researching, teaching chemistry and physics, and ultimately making discoveries that revolutionized fields such as agriculture, hygiene, and industry.

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Features: Researchers to Develop Self-Sanitizing Surfaces

Plan to use halamine coating could reduce illness-causing organisms

thumbnail image: thumbnail for: Scientists Say “Killer Paper” Could Prevent Foodborne Bacteria

Features: Scientists Say “Killer Paper” Could Prevent Foodborne Bacteria

Scientists in Israel have developed what they call “killer paper,” packaging material coated with silver nanoparticles, each 1/50,000 the width of a human hair.

News: Organic Nutrient Claims May Be Overstated

Higher nutrient levels are a much-touted benefit of organic fruits and vegetables, but a recent study casts doubt on that idea. Researchers from the National Food Institute at the University of Copenhagen in Denmark put the antioxidant content of organic potatoes, onions, and carrots to the test and found them no better than their conventionally grown counterparts. The research was published in the Journal of Agriculture and Food Chemistry.

Features: The Father of Food Preservation

Just after the new year began, President Obama signed legislation for the most sweeping overhaul of America’s food safety system in more than 70 years, allowing the U.S. Food and Drug Administration to impose new rules to prevent contamination. It’s a concern that dates back to Roman times, but food microbiology saw major advances starting in the late 1700s, spearheaded by no less than Napoleon.

Features: New Test May Speed Salmonella Detection

A lab test developed by researchers at the University of Missouri may speed the detection of Salmonella in poultry and eggs, generating accurate results in as little as five to 12 hours, compared to as many as five days, the time required by the most common current Salmonella identification methods.

Departments: Is Food Nanotech Withering on the Vine?

As recently as 2005, food manufacturing giants like Kraft Foods and Nestlé were touting the food science breakthroughs they expected to make using nanotechnology. At the time, anticipated innovations included tiny chemical tongues and noses to sense spoilage, smart foods that could change composition to suit the consumer, and delicious junk foods with the nutritional profile of broccoli. Kraft even organized a consortium of government and academic institutions, called the Nanotek Consortium, to...

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April/May 2014

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