Precautions to be taken during the transportation of cocoa beans and the evaluation tests to determine their market value
Precautions to be taken during the transportation of cocoa beans and the evaluation tests to determine their market value
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 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 study highlight the effectiveness of the proposed treatment in the sustainable valorization of tomato pomace, with potential applications in the industrial sector
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
