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COVER STORY
Barry Callebaut: innovation at the core of our business
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FROM THE BOARD
Nutritional service’s role on older population’s healthPromising evidence for public health nutrition planning
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FOOD INNOVATION
Flops analysis:a useful tool for future innovations (part 1)
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FOOD TECHNOLOGIES
Minireview: β-Glucan extraction methods from oats
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FOOD TECHNOLOGIES
Process optimization of partially hydrolyzed guar gum using response surface methodology
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PRODUCT FOCUS
InFatTM– premium fat for infant formula – Fat closer to human milk
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FOOD ANALYSIS
Alkaline phosphatase in cow and non-cow milk and cheese – Determination of enzyme activity as an indicator for the completeness of the pasteurisation process
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FOOD ANALYSIS
Gas chromatography with capillary flow technology – An effective analytical method for detecting pesticide residues in olive oil
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FOOD ANALYSIS
Determination of metals as markers of oilContamination in seafood by ICP-MS
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SWEETENERS
Low calorie foods, beverages and sweeteners – Can they really contribute to a healthier future? Part 1
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COMPANY PROFILE
The next era of ingredients for the food and nutraceuticals industries
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ANTIOXIDANTS
New antioxidant mechanisms and functional foods Part 1
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PROBIOTICS
The latest in pro- and prebiotic research; a report from the 6th Probiotics, Prebiotics & New Foods conference(Rome 11-13 September 2011)
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PROBIOTICS
Gut microbiota, probiotics and liver diseases
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DAIRY INGREDIENTS
Antioxidant activity of commercial dairy products
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News
NEWS
