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Process & Production White Papers

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16-30 of 125 results
Cooling Tunnel Solution
| By Munters
The vast majority of confectionery products are cooled in a tunnel during their production. During this cooling process, condensation may occur causing sticking, crystallisation and discolouration of products.
Food Technology > Process & Production > White Papers
Humidity Control Makes the Difference
| By Munters
As the world’s biggest supplier of desiccant dehumidifiers and air handling solutions, Munters has an extensive experience as to techniques to fully control climate conditions.
Food Technology > Process & Production > White Papers
Dry Air for Confectionery Products
| By Munters
Confectionery products are sensitive products: hard candies, biscuits, chocolates, jellied items, sugar coated drops or tablets, sugar and popcorn often lose quality and shelf-life when they come into contact with air humidity that is too high.
Food Technology > Process & Production > White Papers
Bizerba: How to Prevent Recall Campaigns of Bakery Products
| By Bizerba fbr
Most of the approximately 3,000 food recalls occurring in the EU each year can be attributed to contamination of the product or questionable contents. Although adequate quality management can certainly reduce such risks, ultimate safety can only be obtained by using processes and equipment capable of reliably detecting any foreign objects or incorrect labels. This white paper describes some of the product safety challenges facing the bread and bakery industry. It illustrates the consequences of wrongly marked products and explains the technologies available for adequate protection.
Food Technology > Process & Production > White Papers
LIPOFER - A Tasteless and Non-Prooxidative Source of Iron
| By Lipofoods
To find out more about LIPOPHYTOL'-P efficacy, download the whitepaper that includes former and NEW complementary results of LIPOPHYTOL'-P on cholesterol reduction in a study recently carried out by the Technological Center of Nutrition and Health (CTNS).
Food Technology > Process & Production > White Papers
Lipofoods Introduces LIPOFER®: Stability in Infant Formula Technical Paper
| By Lipofoods
In this technical paper different PUFAs-enriched infant formula with LIPOFER® and other iron sources and mineral salts added were aged under controlled conditions and their oxidative deterioration was monitored. Results obtained in this study revealed that LIPOFER® microencapsulated iron provided better stability against oxidative deterioration of infant formula immediately after production and over storage at a long term.
Food Technology > Process & Production > White Papers
LIPOPHYTOL® - Cholesterol Reduction
| By Lipofoods
Water dispersible plant sterols for cholesterol reduction.
Food Technology > Process & Production > White Papers
Sobatech Brochure
| By Sobatech
Specialists in Continuous Dough Technology.
Food Technology > Process & Production > White Papers
Sobatech Savings Calculation Sheet
| By Sobatech
This sheet shows an overview of the cost savings that can be reached when using a Sobatech continuous system. With this model is free available and can be used by bakeries to make their own calculations based on their own situations.
Food Technology > Process & Production > White Papers
Dough Temperature Calculation Sheet (For Sheeting Line)
| By Sobatech
This dough calculation sheet is based on actual values taken from Sobatech lines in the field and on realistic ingredient properties.
Food Technology > Process & Production > White Papers
Dough Change with a Sobatech Continuous System
| By Sobatech
The Sobatech continuous mixer & kneader are self-emptying. Furthermore, cleaning is efficient and fast, especially with the integrated CIP system. Therefore changing over from 1 dough to another is quick. The following change-over procedures are common practice.
Food Technology > Process & Production > White Papers
Identifying Meat Species Using RFLP-PCR and the QIAxcel® Advanced System
| By QIAGEN
In order to protect consumers’ interests it was necessary to introduce effective control and verify species composition of different food products. Molecular biology PCR-RFPL based method allows for unequivocal species identification in raw but also in processed food. By applying four restriction enzymes it was possible to distinguish meats from 15 animals, and in addition 6 animals served as contamination markers. The automated procedure presented, with the QIAxcel Advanced system, is fast (results available in less than 8h), accurate and therefore applicable in routine analyses.
Food Technology > Process & Production > White Papers
Advantages of the QIAxcel System for Bacterial Genotyping
| By QIAGEN
Comparative Genomic Fingerprinting (CGF) is an advanced method for C. jejuni subtyping developed at Laboratory for Foodborne Zoonoses, Public Health Agency of Canada, Lethbridge, Alberta, CA. This method generates data that, while highly concordant with MLST, provides additional discriminatory power required for a range of epidemiologic applications, including case cluster detection and outbreak detection. Integration of the QIAxcel Advanced platform into the CGF workflow has led to a high-throughput and low cost subtyping assay that is suitable for deployment in the context of a national laboratory surveillance system.
Food Technology > Process & Production > White Papers
High-throughput Detection of Shiga Toxin-Producing Escherichia Coli Using Multiplex PCR and the QIAxcel® System
| By QIAGEN
Complex 11multiplex PCR reaction can identify the seven major E. coli serogroups and the four main virulence factors in one PCR reaction. Separating multiplex PCR products with the QIAxcel CE system allows detailed, reliable and fast analyses of a complex samples containing many amplicons within a wide size range. Due to its fast turn-around time and its ability for automatic data interpretation, QIAxcel is an ideal machine for post-PCR separation, visualization and data presentation, especially for multiplex PCR runs in a high-throughput setting.
Food Technology > Process & Production > White Papers
Identifying Allergenic Nut Species Using the QIAxcel System
| By QIAGEN
This study demonstrated the applicability of the QIAxcel Advanced System for analyzing PCR products as part of an allergen detection workflow. It provided rapid, reliable, and inexpensive identification of four nut species (almond, hazelnut, macadamia nut and peanut).
Food Technology > Process & Production > White Papers
16-30 of 125 results