ITALIAN FOOD AND PACKAGING TECHNOLOGY Vol. 100 - APRIL 2022
Polish Researchers published in the Journal of Oleo Science a study with the aim to determine the impact of the fat system type (milk fat - MF, palm oil - PO or oleogel - OG, i.e. RO-LO - rapeseed oil and linseed oil mixture structured by candelilla wax) on the properties of soy creams, in c...
After 4 years from the previous edition of Ipack-Ima, RAM Elettronica presents 4 patents dedicated to the milling sector, the pasta industry and more. In addition to the vision system for defects in long pasta already presented during the 2018 edition and now installed in the main Ital...
The live return of Ipack-Ima, the first international exhibition for the processing and packaging sector in 2022, represented the synthesis of the best technological solutions in terms of research and innovation. Solutions that had remained in the plants for years and were finally unveiled a...
Egg yolk contains abundant meat precursors, but its odor is quite different from meat aroma. In a Chinese study, published in Food Chemistry, the lipids in egg yolk were partly removed by acetone or totally removed by chloroform/methanol, and lutein was removed simultaneously by the s...