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
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
An Egyptian researcher has reviewed the main features of this device, analyzing its applications and future prospects. The instrument is highly effective in monitoring meat spoilage or adulteration
To measure the absorption of aromatic compounds by packaging, Hosono and colleagues propose the Purge & Trap (P&T), an alternative based on the use of an inert gas, which conveys the volatiles onto a trap, from which they are analyzed without solvents
Multi-scale guidelines unite chemistry, plant, and impacts; contaminants and quality control decide success
A study evaluated the effects of high pressure treatment on samples of banana and apple purees
A study has developed a compact line that, by integrating hygienic management, cross-flow microfiltration and selective pasteurization of the retentate only with ultra-clean bag-in-box packaging, guarantees safety, sensorial quality and efficiency for small producers
