Defrosting, fast and in high quality: increasing use of frozen meat requires reliable thawing
Marta Xargayó, Eva Fernández, Berba Riera, M. Garcia, Almudena Cabezas Albeniz, Josep Lagares
págs. 10-15
In the country of chicken meat: Part 1: The dynamics of the US broiler industry
págs. 16-18
Global need for cell-cultured meat: meat without animal suffering and environmental burden, but with taste and texture
págs. 22-25
págs. 26-26
págs. 26-26
Software improves item level traceability
Eagle Product Inspection
págs. 27-27
Single-use Data Logger impresses with price
CiK Solutions
págs. 27-27
Standardization improves in the process
Alco-food-machines
págs. 28-28
One process, one line: inline processing combines technologies, plant design and resource flexibility
págs. 30-31
Culture inside: the impact of the microbial ecosystems as integral element of food
págs. 32-35
págs. 39-41
Lightweights win over refrigerator shelves: packaging is becoming more consumer and environmentally friendly
págs. 42-43
Food utilization to the fullest: the prospects of 3D-printing in the meat industry
Pavan Kumar, Akhilesh K. Verma, Pramila Umaraw, Nitin Mehta, Rajeev Ranjan
págs. 44-47
Bring out the full potential: utilization of skin and other by products in meat processing
págs. 48-49
A look into the future meat factory: What does the pandemic-proof production of tomorrow look like?
págs. 50-51
People first, technology second: only with clear benefits does digitalization achieve the rigth goals
págs. 52-54
The interprise of the future: fourth industrial revolution brings digitalization and sustainability into focus
págs. 55-56
Autochthonous starter cultures improve the quality of traditional dry-fermented sausage
Branislav Sojic, Vladimir Tomovic, Predrag Ikonic, Bojana Danilovic, Snezana Skaljac, Marija Jokanovic, Bojana Ikonic
págs. 59-64
Vitamin E influences proteome profile of beef longissimus lumborum muscle
H.M. Kim, S.P. Suman, Y.Y. Wang, S. Li, C.M. Beach, M.N. Nair, Chao Zhai, B.N. Harsh, D.D. Boler, Alexander Dilger, D.W. Shike
págs. 65-69
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