A study presents compelling arguments in favour of the widespread implementation of artificial intelligence and optical character recognition technologies to improve product safety and boost consumer confidence
A study presents compelling arguments in favour of the widespread implementation of artificial intelligence and optical character recognition technologies to improve product safety and boost consumer confidence
The results of a study demonstrate the potential and effectiveness of the electronic nose as a non-destructive, rapid and cost-effective tool for detecting adulteration in tomato concentrate, and suggest its applicability to other food matrices
One study evaluated the use of inulin-based gels as fat substitutes in the formulation of low-fat burgers, observing significant reductions in lipid oxidation and the formation of heterocyclic aromatic amines during cooking
A recent study has found that the model developed using GC-IMS chromatograms can be used to accurately distinguish between different tomato purée samples, thereby identifying any instances of fraud
According to a recent study, high-performance liquid chromatography with fluorescence detection can be used to develop new chocolate products with functional properties
The authors of a recent study argue that the use of grape marc in gluten-free pasta represents a sustainable and effective strategy to improve the nutritional quality of the product and promote circular economy practices
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
The results of a recent study show a significant reduction in bacterial load in all four samples examined
A recent study evaluated the use of near-infrared spectroscopy in combination with partial least squares regression to predict the compositional characteristics of chocolate
The results of a study open a new path to overcome the limitations related to plasticizers currently in use and obtain fully sustainable materials for food packaging
A study by Italian researchers evaluated the use of semi-wholemeal semolina, Manitoba flour and yellow lentil protein isolate as alternatives to wheat flour. The results obtained were positive
A study developed ice cream wafers using whole-wheat flour and waste from the legume hulling and milling process. The data obtained are promising