A study by S. Tatasciore et al. provides new insights that are useful for the scalability, development and production of new hop-based ingredients, and paves the way for potential innovative applications
A study by S. Tatasciore et al. provides new insights that are useful for the scalability, development and production of new hop-based ingredients, and paves the way for potential innovative applications
According to a study, this technology is effective in altering the functionalities of starches by inducing structural changes. The results obtained pave the way for the development of new food ingredients for innovative formulations
A study developed ice cream wafers using whole-wheat flour and waste from the legume hulling and milling process. The data obtained are promising
A study has developed a green methodology for recovering the biomolecules of this high added-value ingredient
It is called ‘Natural Tartaric Acid’ and allows natural tartaric acid to be clearly distinguished from synthetic tartaric acid
Fluorescence spectroscopy, supported by advanced chemometric tools, represents an alternative technique for quantifying this antioxidant in complex matrices