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Emulsifiers in meat emulsions: mono- and diglycerides, DATEM, and lecithin in sausages and pâtés
Mesna
April 8, 2026

Emulsifiers in meat emulsions: mono- and diglycerides, DATEM, and lecithin in sausages and pâtés

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Carrageenan in meat products: which type to choose for ham, cold cuts and pâté?
Mesna
April 8, 2026

Carrageenan in meat products: which type to choose for ham, cold cuts and pâté?

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How to choose the right phosphate for ham, frankfurters and pâté: differences in functionality in meat
Mesna
April 8, 2026

How to choose the right phosphate for ham, frankfurters and pâté: differences in functionality in meat

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Synergy of additives: how the combination of emulsifiers, hydrocolloids and phosphates changes product performance
Pekarstvo
April 8, 2026

Synergy of additives: how the combination of emulsifiers, hydrocolloids and phosphates changes product performance

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Strategies for Combining Preservatives and pH Control in Soft Drinks
Industrija pića
April 8, 2026

Strategies for Combining Preservatives and pH Control in Soft Drinks

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Protein claims and the law: what every food manufacturer must know
Pekarstvo
April 8, 2026

Protein claims and the law: what every food manufacturer must know

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Regulatory requirements for sweeteners in the EU: what procurement and product development must know
Konditori
April 8, 2026

Regulatory requirements for sweeteners in the EU: what procurement and product development must know

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Invert sugar, honey and syrups: how to manage hygroscopicity in cakes and biscuits
Pekarstvo
April 8, 2026

Invert sugar, honey and syrups: how to manage hygroscopicity in cakes and biscuits

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Resistant starch as a tool to increase fiber without changing texture
Pekarstvo
April 8, 2026

Resistant starch as a tool to increase fiber without changing texture

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