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The heat used to dry foods or concentrate liquids by boiling removes water and therefore preserves the food by a reduction in water activity (A low moisture content is only…

BACTERIOCIN antibacterial substance,such as colicin, produced by a strain of certain bacteria and harmful to another strain within the family. Bacteriocins are proteinaceous…

1. A Quick Guide for Evaluating Vitamin and Mineral Supplements How Real Is Your Vitamin? To achieve standardized levels of vitamin andmineral ingredients, there are only…

1. 2. CHANGE Your Life CHANGE TheWorld Mannatechhas invested heavily in the research and development of Real Food Technology products.This effort has resulted in the issuance…

Slide 1Regulatory View of Microwave Pasteurization Gregory J. Fleischman, Ph.D. Institute for Food Safety and Health U.S. Food and Drug Administration [email protected]…

1. Assessing Nutritional Value & Changing Behaviors regarding Orange-fleshed Sweetpotato Use in Sub-Saharan Africa APA Conference, 3 July 2013 Jan W. Low (CIP-Kenya),…

1. National Toxicology Program Acrylamide Bioassayand Risk Assessment ConsiderationsJames R. Coughlin, Ph.D.President, Coughlin & AssociatesAliso Viejo, [email protected]…

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1. Effect of the Food Matrix and Processing on the Allergenic Activity of Foods 2. Overview•Introduction•Development of Food Processing•Processing-Induced Modification…