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
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
The hydrocolloids used in the industrial production of ketchup are exposed to acidic pH levels, heat treatment and shear stress. The results of a study demonstrate the high chemical and functional potential of quinoa as a rich, high-quality source of starch for this product category
The results of a study highlight the potential of combining affordable imaging tools with machine learning techniques to provide an objective and efficient assessment of meat quality
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
