According to a study, targeted enzymatic hydrolysis makes it possible to positively modulate the microbiota, paving the way for the development of functional ingredients capable of supporting consumers’ health and well-being
According to a study, targeted enzymatic hydrolysis makes it possible to positively modulate the microbiota, paving the way for the development of functional ingredients capable of supporting consumers’ health and well-being
The spray coating method ensures a more uniform finish with less waste and at processing speeds suitable for industrial production
The results of a study show that cocoa butter is the most effective fat in terms of maintaining structure, although it has a significant impact on sensory perception
The results of a recent study highlight the promising potential of whey as a sustainable alternative to water in bread-making, offering functional benefits and an opportunity to make better use of this dairy by-product
The hydrocolloids used in the industrial production of ketchup are exposed to acidic pH levels, heat treatment and shear stress. The results of a study demonstrate the high chemical and functional potential of quinoa as a rich, high-quality source of starch for this product category
The results of a study highlight the potential of combining affordable imaging tools with machine learning techniques to provide an objective and efficient assessment of meat quality
Nature-inspired strategies not only focus on improving the performance of materials, but also introduce innovative concepts that inspire researchers to develop different and cutting-edge solutions
An LCA study analyses seven beverage packaging formats and their impacts
The results of a study indicate that enrichment with this ingredient significantly improves their nutritional profile
A new format that intercepts informal occasions and consumers more open to innovation
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
