Ultrasonic treatment offers numerous advantages in the meat industry, but further research is needed to optimise processes and thereby promote the wider adoption of this technology
Ultrasonic treatment offers numerous advantages in the meat industry, but further research is needed to optimise processes and thereby promote the wider adoption of this technology
The results of a recent study show that the composition and technological properties are similar to those of the legume flours commonly used in food products currently on the market
According to a study, barley flour and tritello can be usefully employed in the development of bakery products that help to increase daily beta-glucan intake
A study assessed the use of hyperspectral imaging, a non-destructive technique capable of detecting differences related to physical and chemical structure, to monitor this phenomenon
A study has shown that portable NIR scanners and NIR sensors are suitable for assessing product quality
The results of a recent study carried out by a group of international researchers to assess the effect of standard and reduced-sodium formulations, vacuum-packed and packed in a modified atmosphere, on the kinetics of HPP-induced inactivation of Listeria monocytogenes and the lactic acid bacteria responsible for the spoilage of cooked ham
A study assessed the use of Alpine plant species to produce extracts for the development of innovative and safe natural ingredients
With Raspberry Pi and AI, quality inspection becomes accessible
Reuse and recycling have a greater impact on the climate than materials do
Data and machine learning transform efficiency and quality in microbreweries
The consumer accepts “green”, but only if it remains practical to use
A study used a smart electrochemical sensor, demonstrating its ability to distinguish between coffee samples of different qualities, with a correct classification rate of 86.6 per cent
