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Food Engineering January 1, 2009 |
Engineering R&D: Pasteurization without drying Controlled condensation pasteurization is being proposed as a salmonella remedy for almonds, though the technology has broader potential for minimally processed foods. |
Food Engineering December 1, 2006 Kevin T. Higgins |
Heat Transfer: advances, borrowed and new Technical improvements are occurring on several fronts, from heat exchangers, boilers and retorts to new-to-the-world pasteurizers. |
Food Processing April 2009 Diane Toops |
Consumers and Food Processors Agree: Almonds Are In Almonds may be one of the most versatile and beneficial foods on the planet, but getting the sweet, nutritious nut to market isn't easy. Take a look at the almond industry today. |
Job Journal March 23, 2008 Julia Hollister |
Job Links in the California Food Chain California feeds the world, and provides a world of food-processing positions. |
Prepared Foods June 2, 2006 |
Nutty Proposition Myths about nuts as being unhealthy are being debunked, and nuts like almonds and walnuts are ideally positioned in today's food formulation climate that prizes the ability to differentiate products using subtle enhancements that convey value and cache. |
Food Processing August 2005 Frances Katz |
New ingredient tools put food safety into foodservice Processors must step up sanitation efforts when providing minimally processed foods. |