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COVER STORY
BARRY CALLEBAUT
Sweet Nothings
Barry Callebaut replaces thesugarin chocolate – but not thetaste
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FROM THE SCIENTIFIC ADVISORY
Innovation in food science – thinking out of the box
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EFSA - NEWS
EFSA NEWS
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ANTIOXIDANTS
Changes in total phenolic and flavonoid contents and antioxidant activities of the fruit from Elaeagnus angustifolia during an 80-day study period
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ANTIOXIDANTS
Natural astaxanthin, antioxidant protection power for healthy eyes
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FUNCTIONAL FOOD
Sensory properties of sausage fortified by kitaibelia vitifolia extract
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FUNCTIONAL FOOD
Flaxseed: a nutrition booster and its role in quality of food
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FUNCTIONAL FOOD
Nutritional, food andenergy value of Perilla frutescens: an underutilised traditional oilseedcrop of Western Himalaya, India
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FOOD ANALYSIS
The probability of obtaining a correct and representative result inallergen analysis
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FOOD ANALYSIS
LC-MS/MS analysis of emerging food contaminants – quantitation andidentification of dicyandiamide in milk and other protein-rich foods
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FOOD ANALYSIS
Successful sugar identification with ATR-FTIR
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FOOD ANALYSIS
Composition and antimicrobial activity of some essentialoils from Serbia
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SUSTAINABILITY
The evolution of a plant-based alternative to meat
From niche markets to widely accepted meat alternatives
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SUSTAINABILITY
Tomato bio-based lacquer for sustainable metal packaging
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PROCESS INTENSIFICATION
Process intensification in the food industry: hydrodynamic and acoustic cavitation in fresh milk treatment
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FOOD TECHNOLOGIES
Optimization of extraction of drugs containing polyphenols using an innovative technique
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DIETARY FIBRES
Indian Atta (whole wheatflour) industry: history and recent trends
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News
News
