It’s commonly understood that humans perceive five basic tastes: sweet, sour, salty, bitter and umami. However, sensory scientists now believe there are many more fundamental tastes in the perception of food. Additionally, taste perception is far more complex in other...
Listeria Control Model (CLCM) has set the standard in Lm modeling for 20 years. CLCM is now enhanced to better predict efficacy of new clean label antimicrobials.CLCM can help your company. The Global Food Forums Technology Snapshot Advisory Panel selected this...
"Antioxidant Potential: Plant-Based Ingredients" was presented at the 2015 Clean Label Conference by Jin Ji, Ph.D., Chief Technology Officer & Executive Vice President, Brunswick Laboratories, Inc. . Abstract: The 2010 USDA database of food ORAC values was one of...
"Clean Label Antimicrobial Ingredients" was presented at the 2015 Clean Label Conference by Frank Schuren, Ph.D., Senior Scientist Microbiology, TNO Microbiology & Systems Biology . Abstract: With the strong and ongoing consumer trend towards more ‘natural’...
