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Failings in Conveying Risks of Undercooked Meat
A study has found that restaurants do not communicate the risks of eating undercooked meats.
Bird Flu Confirmed in the Netherlands
An outbreak of H5 avian influenza was confirmed in the Flevoland province of the Netherlands.
Pasteurised Bacterium Reduces Obesity and Diabetes
Researchers have discovered that an intestinal bacterium provides a lasting effect on the intestinal barrier.
Accelerating the Detection of Foodborne Bacterial Outbreaks
The speed of diagnosis of foodborne bacterial outbreaks could be improved by a new technique developed by researchers at the Georgia Institute of Technology.
Sweet Tooth Science - Chocolate Antioxidants
Researchers develop a faster and cheaper method to test for antioxidants in chocolate.
Food Additives Promote Inflammation, Colon Cancer
Dietary emulsifiers promoted colon cancer in a mouse model by altering gut microbes and increasing gut inflammation.
Are Sweeteners as Natural as We Think?
New research study supports stevia’s naturality by identifying nine required molecules present in the dried stevia leaf.
Alarming Glyphosate Levels Found in Foods
Glyphosate has been found at alarming levels in a wide range of best-selling foods across the U.S.
Detecting Food Contaminants with a Smartphone
Researchers aim to develop a novel food safety monitoring method using a smartphone.
Pre-Cut Salad May Encourage Growth of Salmonella
Study suggests damage to produce in bagged salads encourage the presence of Salmonella.
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Journal of Food Processing and Preservation
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The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.

This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.

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