The results of a study indicate that enrichment with this ingredient significantly improves their nutritional profile
The results of a study indicate that enrichment with this ingredient significantly improves their nutritional profile
A recent study highlights that the use of NIR spectroscopy provides additional and complementary information compared to destructive analyses
A recent study summarised the key advances made in food rheology.
Future developments are set to focus on the integration of multiple technologies
The use of acorn flour in the production of baked goods is a promising strategy for promoting the value of this ancient ingredient, combining tradition, innovation and sustainability
The results of a recent study confirm the potential of CS/RF films as active and sustainable packaging systems, capable of extending food shelf life and contributing to the valorization of biopolymers of natural origin
A recent study concludes that MAP packaging and Evoh-based material are the most effective combination for preserving chicken salami or extending its shelf life by up to seven weeks at refrigeration temperature
According to a study, NIR spectroscopy and fluorescence are effective techniques for honey authentication, with fluorescence being particularly sensitive to compositional changes induced by adulteration
A study concluded that fermentation with a probiotic indigenous strain of Pichia terricola significantly improves the functional characteristics of dwarf mandarin purees, offering a valuable biotechnological strategy and a reference for the mandarin industry
The results of a study highlight the effectiveness of the proposed treatment in the sustainable valorization of tomato pomace, with potential applications in the industrial sector
A study shows that the integrated approach developed is promising for determining the misrepresentation of the botanical origin of honey quickly and at low cost
The results of a study conducted by a group of Italian researchers suggest that the inclusion of cricket flour improves the nutritional profile and increases the resistant starch content of the product, without compromising the technological properties
The results of a study highlight the influence of the type of sweetener on the quality characteristics of fig jam, identifying cane sugar as the best option for optimising both the nutritional value and the chemical quality and sensory properties of the product
