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 F E A T U R E S
Use of Starch Lipid Composites in LowFat Ground Beef Products
Novel composites improve flavor and juiciness of low-fat ground beef products...
A family of starch-liquid composites, prepared by passing aqueous mixtures of starch and lipid through an excess-stream jet cooker, offer flavor and texture advantages when combined with food products, particularly ground beef.
KATHLEEN WARNER, KENNETH ESKINS, GEORGE F. FANTA, TERRY C. NELSEN, JOHNATHAN W. ROCKE
Combining Nutrients for Health Benefits
Formulating food products with combinations of nutrients may provide greater health benefits...
Health claims make the vital link between a nutrient and a healthy condition for that nutrient.
STAFF REPORT
Looking at Packaging in a New Way to Reduce Food Losses
Understanding the distinction between protective and marketing functions of packaging and their respective costs can help reduce postharvest losses...
Packaging performs a number of functions in the containment, protection, shipment, and selling of goods.
KENNETH S. MARSH
P R E S I D E N T 'S P A G E
Defining Relationships
MARY SCHMIDL, IFT PRESIDENT 200001
B A C K P A G E
Redefining Fiber
ROGER A. CLEMENS
News & Analysis
Industry
People
Societies & Associations
IUFoST News
Consumer Trends
Business/Marketing
Science, Communications, & Government Relations
Washington News
Regulatory Impact
Products & Technologies
Ingredients
Processing
Laboratory
Packaging
IFT News
IFT News
Regional Section & Division News
Education News
Web News
Book Reviews
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