December 2016

Kinder, Gentler Food Processing; The Good, the Bad, and the Ugly: A Fermentation Saga; Grains: Bakery and Beyond; The Ups and Downs of Blood Pressure; More and More Senior Moments

Volume 70, No. 12

High pressure processing

Kinder, Gentler Food Processing
As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.
December 1, 2016
Food Technology 2016 magazines

2016 Subject & Author Indexes
A listing of topics and authors for the 2016 issues of Food Technology magazine
December 1, 2016
High pressure processing

Kinder, Gentler Food Processing
As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.
December 1, 2016
Food Technology 2016 magazines

2016 Subject & Author Indexes
A listing of topics and authors for the 2016 issues of Food Technology magazine
December 1, 2016

Columns

How Food Evolution Evolved and Why Its Message Matters

By John Coupland

PRESIDENT'S MESSAGE

Eating Responsibly

By A. Elizabeth Sloan

CONSUMER TRENDS

Sharing Her Corner of the South

By Kelly Hensel

CULINARY POINT OF VIEW

Biomarkers and the Complexities of Iron Deficiency

FOOD, MEDICINE & HEALTH

The Good, the Bad, and the Ugly: A Fermentation Saga

By TONI TARVER

INSIDE ACADEMIA

Grains: Bakery and Beyond

By KAREN NACHAY

INGREDIENTS

The Ups and Downs of Blood Pressure

By Linda Milo Ohr

NUTRACEUTICALS

Fact or Friction: Characterizing Food by Tribology

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Putting Ultrasound to Use in Food Processing

By Tara McHugh

PROCESSING

Packaging Shapes Up and Feels Great

By Claire Koelsch Sand

PACKAGING

More and More Senior Moments

By Food Technology Staff

FOOD SNAPSHOT

Private Label Trends and Elevated At-Home Cocktails

By Melanie Zanoza Bartelme

NEW PRODUCT EXPLORATIONS

Departments

Consumers accept fortified chocolate; How labels affect perception

By Melanie Zanoza Bartelme

NEWS

Magazine-inspired frozen meals; Gluten-free banana powder; Spicing up black pepper

By Melanie Zanoza Bartelme

NEW PRODUCTS

Recognition for Stone; Stewart earns Alumni Award

By Melanie Zanoza Bartelme

IFT WORLD

915 Labs Commercializes WSU’s Patented Microwave Technology

By David A. Behringer

LETTERS

Past Issues

November 2016

Building Better Pizza; What Makes a Robust Microbiome?; Reducing Added Sugars with Polyols; Raspberry Ketone Weight Loss Hype Not Substantiated; Nine Flavor and Color Developments for Product Formulators

October 2016

Menu Mania; The New Future of Sweet; Translating the Dietary Guidelines to Consumer Action; Increasing the ‘Maine’ Sources of U.S. Aquaculture; Sparking Sustainable Energy

blueberry

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