The cocoa husk matrix, once suitably fermented and stabilised, provides an interesting basis for the development of other functional and sustainable products, such as drinks, creams, sauces and jams
The cocoa husk matrix, once suitably fermented and stabilised, provides an interesting basis for the development of other functional and sustainable products, such as drinks, creams, sauces and jams
Un progetto di tesi ha evidenziato che la microincapsulazione di NaCl, tramite il processo di spray drying, rappresenta una strategia promettente per la riduzione del sodio nei prodotti a base di carne
The aim of this thesis was to develop and evaluate a bioplastic material based on PBSA, integrated with a filler derived from an agro-food by-product containing potential bioactive compounds, for applications in food packaging
