The increase in productivity, together with the reduction in surface cracking and the satisfactory sensory quality, indicates that the O-MW process is potentially beneficial for the baked goods industry
The increase in productivity, together with the reduction in surface cracking and the satisfactory sensory quality, indicates that the O-MW process is potentially beneficial for the baked goods industry
The findings of a recent study can be put to good use by the industry to optimise the stabilisation processes for berry-based purées
A study highlights the complexity of the interactions between proteins and the polysaccharide matrix in dry-fractionated systems, and the need to optimise HPH conditions in order to enhance the value of pea proteins as a new food ingredient
A study demonstrates the potential of a technology based on sublimation and vacuum rehydration to preserve the quality of pork more effectively, whilst offering faster defrosting times and lower energy consumption
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
