Lots of ideas and funds for investments: a large number of registrations already received for IFFA from 14 to 19 May 2022 in Germany
págs. 8-9
págs. 16-18
Little helpers with a big effect: fermentation and selected food cultures as additional hurdle against L monocytogenes in ready-to-eat foods
págs. 22-25
Why is digitalization essential?: Whatever your company's vision, digital transformation must be at the core of your strategy
págs. 26-27
A glimpse into the future: projection of the global meat production and meat consumption in 2030
págs. 28-31
Overcoming effects and improving accuracy: how artificial intelligence can boost profit and sustainability in food manufacturing and processing
págs. 32-33
Functional and completely recyclable: paper-based MAP solution for sliced products sets new standards at retail
págs. 34-36
Generating more revenue: doubling income by adopting technologies for processing value added meat products
págs. 40-43
Solutions for clipped products: tecnology caters to both the production of classic portioned goods and new trend products
págs. 44-46
In the cell lies the power: cellular agriculture on the rise - biology from the laboratory will replace familiar structures
págs. 48-52
From niche to mainstream: comeback kings: pulses are a perfect meat substitute
págs. 53-54
págs. 59-66
Influence of a sous vide-cooking method on microbial safety: challeng tests on the behaviour of food borne pathogens on beef and poultry meat
págs. 68-72
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