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1998-07-01 - Prolonging Bakery Product Life
... Minimizing microbes. ... Water migration is a difficult process to control in a baked
product, especially when products possessing different moistures and available ...
http://www.foodproductdesign.com/articles/1998/07/prolonging-bakery-product-life.aspx - 101k

2004-02-01 - Sweet Success: Nutty Confections
... enough chocolate must be applied to serve the functional purpose of coating the
center -- a thicker layer of chocolate can minimize effects of oil migration. ...
http://www.foodproductdesign.com/articles/2004/02/sweet-success-nutty-confections.aspx - 97k

2004-02-01 - Food Product Design: Applications - February 2004 - Sweet Success ...
... enough chocolate must be applied to serve the functional purpose of coating the
center -- a thicker layer of chocolate can minimize effects of oil migration. ...
http://www.foodproductdesign.com/articles/2004/02/food-product-design-applications--february-2004.aspx - 101k

2009-02-10 - FDA, Health Canada Review Bisphenol A Packaging
... Describing manufacturers’ research activities, their work to refine packaging
manufacturing practices to minimize migration of BPA into food, and recent ...
http://www.foodproductdesign.com/news/2009/02/fda-health-canada-review-bisphenol-a-packaging.aspx - 53k

2001-07-01 - Chilling Developments for Doughs
... breads from staling, and is especially useful in artisan products that require a
crispy crust, because freezing can also minimize moisture migration from the ...
http://www.foodproductdesign.com/articles/2001/07/chilling-developments-for-----doughs.aspx - 101k

2000-10-01 - Food Product Design: Foodservice Focus - June 2000 - New Cuts on ...
... to pre-wrapping, since lower temperatures reduce moisture migration between components. ...
For hot sandwiches, minimizing holding time is critical to avoid ...
http://www.foodproductdesign.com/articles/2000/10/food-product-design-foodservice-focus--june-2000.aspx - 100k

2000-10-01 - Food Product Design: Cover Story - August 2000 - New Spins
... Fat-based coatings act as a barrier by retarding moisture migration. Fats
are combined to minimize brittleness and cracking. "If ...
http://www.foodproductdesign.com/articles/2000/10/food-product-design-cover-story--august-2000--n.aspx - 101k

2001-05-01 - Food Product Design: Design Elements - May 2001 - Bowled New Meals
... quality. Properly blanching vegetables and herbs helps minimize color
bleeding and moisture migration, notes Bruns. “Sometimes ...
http://www.foodproductdesign.com/articles/2001/05/food-product-design-design-elements--may-2001.aspx - 101k

1997-01-01 - Designing Frozen Foods
... Gums minimize the freeze/thaw damage by tying up free water, controlling moisture
migration and interacting with other components during thawing and reheating. ...
http://www.foodproductdesign.com/articles/1997/01/designing-frozen-foods.aspx - 101k

1995-03-01 - Appearances Count
... unwanted color migration can be kept to a minimum by modifying the process. Using
frozen berries, removing moisture from the berries, and minimizing mixing ...
http://www.foodproductdesign.com/articles/1995/03/appearances-count.aspx - 101k