A recent study highlights that the use of NIR spectroscopy provides additional and complementary information compared to destructive analyses
A recent study highlights that the use of NIR spectroscopy provides additional and complementary information compared to destructive analyses
The recovery of wastewater from brewery processes emerges as a concrete lever to reduce pressure on water resources, especially in areas exposed to increasing scarcity
A study analyses PET bottling and LDPE film multipacks, highlighting the environmental benefits of recycled materials
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
A recent study concludes that MAP packaging and Evoh-based material are the most effective combination for preserving chicken salami or extending its shelf life by up to seven weeks at refrigeration temperature
Functionality, stability and sustainability from new starch technologies: this is the key takeaway from a study by Vilela and colleagues, which analyses the emerging applications of this substance in the food & beverage sector, with a particular focus on the alcohol segment
Yeast-based biosensors represent a versatile and low-cost analytical platform with significant potential for early contaminant monitoring in the beverage industry. The challenge now is to translate this innovation into industrially validated solutions
According to a study, NIR spectroscopy and fluorescence are effective techniques for honey authentication, with fluorescence being particularly sensitive to compositional changes induced by adulteration
A study concluded that fermentation with a probiotic indigenous strain of Pichia terricola significantly improves the functional characteristics of dwarf mandarin purees, offering a valuable biotechnological strategy and a reference for the mandarin industry
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
