Advanced computer vision models can play a key role in automated manufacturing processes, increasing production speed while simultaneously reducing labor costs
Advanced computer vision models can play a key role in automated manufacturing processes, increasing production speed while simultaneously reducing labor costs
A group of Ecuadorian researchers has developed an advanced robotic arm designed to wrap chocolates
A study highlights the potential of using egg white powder and resistant starch to improve the nutritional value and glycaemic response of gluten-free bread
This method is cost-effective, offering a practical and efficient solution for improving quality control processes and consumer confidence in the food industry
The results of a study demonstrate the potential of non-destructive methods as practical alternatives to conventional methods for quantifying lycopene and beta-carotene
Ultrasonic treatment offers numerous advantages in the meat industry, but further research is needed to optimise processes and thereby promote the wider adoption of this technology
The results of a recent study show that the composition and technological properties are similar to those of the legume flours commonly used in food products currently on the market
According to a study, barley flour and tritello can be usefully employed in the development of bakery products that help to increase daily beta-glucan intake
A study assessed the use of hyperspectral imaging, a non-destructive technique capable of detecting differences related to physical and chemical structure, to monitor this phenomenon
A study has shown that portable NIR scanners and NIR sensors are suitable for assessing product quality
The results of a recent study carried out by a group of international researchers to assess the effect of standard and reduced-sodium formulations, vacuum-packed and packed in a modified atmosphere, on the kinetics of HPP-induced inactivation of Listeria monocytogenes and the lactic acid bacteria responsible for the spoilage of cooked ham
A study assessed the use of Alpine plant species to produce extracts for the development of innovative and safe natural ingredients
