August 2004

Volume 58, No. 8

Developing Ethnic Foods and Ethnic Flair with Spices
Asian, Latin American, and other emerging cuisines are growing in popularity in the United States, and food technologists who desire to create products with authentic flavors or add an ethnic flair must understand the spices that define these cuisines.
August 1, 2004

DNA Test Identifies Animal Species in Food Products
Identifying what animal species a food product contains is important for health, economic, religious, and legal reasons. A microarray test detecting DNA sequences allows species composition—and authenticity or adulteration—to be determined.
August 1, 2004

Nanosensors Identify Pathogens in Food
Biosensors similar to pregnancy test kits are being developed for the rapid, reliable, yet inexpensive identification and quantification of pathogenic organisms. Nanotechnology plays a major role.
August 1, 2004

Spices and Ethnic Foods
As the growth in use of spices and seasonings in ethnic cuisines continues, it has become more important than ever for buyers to work closely with their suppliers to ensure that they receive the right ingredients for their products.
August 1, 2004

Nanosensors Identify Pathogens in Food
Biosensors similar to pregnancy test kits are being developed for the rapid, reliable, yet inexpensive identification and quantification of pathogenic organisms. Nanotechnology plays a major role.
August 1, 2004

Spices and Ethnic Foods
As the growth in use of spices and seasonings in ethnic cuisines continues, it has become more important than ever for buyers to work closely with their suppliers to ensure that they receive the right ingredients for their products.
August 1, 2004

Developing Ethnic Foods and Ethnic Flair with Spices
Asian, Latin American, and other emerging cuisines are growing in popularity in the United States, and food technologists who desire to create products with authentic flavors or add an ethnic flair must understand the spices that define these cuisines.
August 1, 2004

DNA Test Identifies Animal Species in Food Products
Identifying what animal species a food product contains is important for health, economic, religious, and legal reasons. A microarray test detecting DNA sequences allows species composition—and authenticity or adulteration—to be determined.
August 1, 2004

Columns

Preparing for Bioterrorism through Simulation

By Michael Reckowsky

BACK PAGE

Flavor Enhancement: Taking the Mask Off

By Donald E. Pszczola

INGREDIENTS

Phase Transitions in Foods: Basic Science for the Modern Scientist

By Dean Duxbury

LABORATORY

CONSUMER TRENDS

By A. Elizabeth Sloan

News & Analysis

CULINARY CONCEPTS

By Charlie Baggs

News & Analysis

FOOD, MEDICINE, & HEALTH

News & Analysis

PRESIDENT’S PAGE

By Ann Hollingsworth

News & Analysis

Powerhouse Proteins Soy and Whey Have Bright Future

By Linda Milo Ohr

NUTRACEUTICALS & FUNCITONAL FOODS

The Case for Case-Ready Red Meat

By Aaron L. Brody

PACKAGING

Coating Is Critical to Many Foods

By J. Peter Clark

PROCESSING

Departments

IFT NEWS

By KAREN BANASIAK

NEWS

NEWS & ANALYSIS

By KAREN BANASIAK

WASHINGTON NEWS

By James Giese

Past Issues

July 2004

Volume 58, No. 7

June 2004

Volume 58, No. 6

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