Die englische Ausgabe ist da News in FleischWirtschaft International 1/2015

Donnerstag, 12. März 2015

Contents of FleischWirtschaft International No. 1, March 2015
Die erste Ausgabe der FleischWirtschaft International 1/2015 ist da. Die Print- und iPad-Ausgabe sowie das E-paper halten eine internationale Vorschau auf die Anuga FoodTec bereit. Zu den Themen:

Anuga FoodTec
One for all – all in one

International FoodTec Award 2015

DLG announces 18 award-winners

What is new at Anuga FoodTec 2015?

Russia
N.F. Neburchilova, I.P. Volynskaya, I.V. Petrunina and A.S. Chernova
Meat production shows structural shifts

Hygiene
Christian Gerhards, Maria Schramm and Andreas Schmid
Cleaning stainless steel effectively

Food Safety
Tarun Pal Singh, Akhilesh K. Verma, Pavan Kumar and Devendra Kumar
Poor hygiene causes food recalls

Processing
Uwe Vogel
Conserving resources and retaining full taste

Ripening
Hartmut Harders and Federico Boratto
Two phases influence the quality

Automation
Jens Hofschulte
Modern technology simplifies handling

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National Pork Board
Kevin Waetke
2020 Strategic Plan revealed





Research & Development


M. Kübra Ünal and Mustafa Karakayain: Effect of sonication time on technological and emulsification properties of spent chicken breast and thigh meat

Suman Talukder, Brahm Deo Sharma, Sanjod Kumar Mendiratta, Rajiv Ranjan Kumar and Om Prakash Malav: Development of low sodium-high dietary fibre restructured chicken rolls utilising combinations of fruit powders and wheat bran

Rituparna Banerjee, Arun K Verma, Hemant P Narkhede, Prashant G Kokare, Anjana Manjhi and Pawan M Bokde: Cauliflower powder in pork meatballs: effects on quality characteristics and oxidative stability

Guidelines for authors of FLEISCHWIRTSCHAFT International

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