Food technology

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  Año 2002, Vol. 56, Número 4

  • One-Handed Cuisine and Other Business Trends to Watch

    Pierce Hollingsworth

    págs. 18-19

    

  • The "Shrouded Threat", of Foodborne Parasites

    E. S. Garrett

    págs. 20-22

    

  • Intestinal Health Through Dietary Fiber, Prebiotics, and Probiotics

    D. T. Gordon

    pág. 23

    

  • Electronic Records and the Food Industry

    R. Clemens

    pág. 24

    

  • The Top 10 Functional Food Trends: The Next Generation

    A. Elizabeth Sloan

    págs. 32-57

    

  • Protecting Innovation: Patents vs Trade Secrets

    J. D. Dziezak

    págs. 60-66

    

  • IFT's Conference Addresses Food Safety and Quality

    James H. Giese

    págs. 67-71

    

  • Parasites and the Food Supply

    P. A. Orlandi, D. M. T. Chu

    págs. 72-79

    

  • Snack Foods: Ingredient Concepts to Munch On

    D. E. Pszczola

    págs. 82-97

    

  • Extending the Shelf Life of Fruits and Vegetables

    J. P. Clark

    págs. 98-101

    

  • Chilly Is Hot

    Aaron L. Brody

    págs. 102-108

    

  • Ahead of the Curve, IFT Perspective Generates the Ink

    J. M. Klapthor

    pág. 109

    

  • Good Intentions Are Not Enough

    H. I. Miller

    pág. 132