The results of a study highlight the strong correlation between the mass flow rate of the heat transfer fluid and the storage capacity
The results of a study highlight the strong correlation between the mass flow rate of the heat transfer fluid and the storage capacity
The Turbo Mixer from TT Italy is designed to emulsify and/or aerate creams and liquid mixtures with precision, by injecting compressed air or nitrogen
The results of a study show that ultrasound therapy has the potential to improve the bioavailability of antioxidant compounds and the antiproliferative activity of honeysuckle fruit purée
Using black garlic powder made from bulbs that are not suitable for direct consumption is an important step within the concept of the circular economy and, at the same time, enables the development of bread formulations with improved functional properties
Combining the electronic nose with various chemometric models can be usefully applied to multifunctional classification tasks for coffee producers, offering a more cost-effective, rapid and efficient alternative to traditional methods
A study has shown that the botanical origin of the raw material and the availability of water have a significant influence on the thermomechanical properties of protein isolates and concentrates
A study investigated the feasibility of integrating high-frequency induction heating with molten salt thermal energy storage to convert surplus PV electricity into industrial steam
A study has found that adding skins and seeds to tomato sauce increases the levels of bioactive compounds, whilst the inclusion of vegetables provides an additional nutritional benefit
According to a study, targeted enzymatic hydrolysis makes it possible to positively modulate the microbiota, paving the way for the development of functional ingredients capable of supporting consumers’ health and well-being
The spray coating method ensures a more uniform finish with less waste and at processing speeds suitable for industrial production
The results of a study show that cocoa butter is the most effective fat in terms of maintaining structure, although it has a significant impact on sensory perception
The results of a recent study highlight the promising potential of whey as a sustainable alternative to water in bread-making, offering functional benefits and an opportunity to make better use of this dairy by-product
