It is the only Italian magazine dealing with the world of food ingredients: raw materials, semifinished products, additives, flavours, food colours, sweeteners, improving agents and all the products used in food processing and optimization. Six issues, format 220x290 mm, are published every year, including scientific articles, news and columns concerning the development, use and analysis of ingredients and the marketing of finished products.

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INGREDIENTI ALIMENTARI Vol. 18 - SEPTEMBER/OCTOBER

INGREDIENTI ALIMENTARI Vol. 18 - JULY/AUGUST 2019

INGREDIENTI ALIMENTARI Vol. 18 - MAY/JUNE 2019

INGREDIENTI ALIMENTARI Vol. 18 - MARCH/APRIL 2019

INGREDIENTI ALIMENTARI Vol. 18 - JANUARY/FEBRUARY 2019

INGREDIENTI ALIMENTARI Vol. 17 - NOVEMBER/DECEMBER 2018

INGREDIENTI ALIMENTARI Vol. 17 - SEPTEMBER/OCTOBER

INGREDIENTI ALIMENTARI Vol. 17 - JULY/AUGUST 2018

INGREDIENTI ALIMENTARI Vol. 17 - MAY/JUNE 2018

INGREDIENTI ALIMENTARI Vol. 17 - MARCH/APRIL 2018

INGREDIENTI ALIMENTARI Vol. 17 - JANUARY/FEBRUARY 2018

INGREDIENTI ALIMENTARI Vol. 16 - NOVEMBER/DECEMBER 2017

INGREDIENTI ALIMENTARI Vol. 16 - SEPTEMBER/OCTOBER 2017

INGREDIENTI ALIMENTARI Vol. 16 - JULY/AUGUST 2017

INGREDIENTI ALIMENTARI Vol. 16 - MAY/JUNE 2017

Commission Regulation (EU) 2019/1791 of 17 October 2019 amending Annexes II, III and IV to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for 1-decanol, 2,4-D, ABE-IT 56, cyprodinil, dimethenamid, fatty alcohols, florpyrauxifen-benzyl, flu...

Very large amounts of brewer's spent grains (BSG) are produced in the world which is usually considered as a waste, or animal feed, rather than food for humans.  Researchers from Denmark have report on European Food Research and Technology 245, (3): 545-558, 2019 a new process at pilot scale for th...

Researchers from the University of Zaragoza (Spain) tested a new active packaging for meat containing green tea extract and the result were published in Food Chemistry 300, 125242, 2019. New antioxidant polyamide was prepared by total immersion in active extract for 48h. Its antioxidant performance...

Cornell University food scientists have created a new low-calorie 'butter' spread that consists mostly of water. A tablespoon of this low-calorie spread has 2.8 grams of fat and 25.2 calories. Butter, on the other hand, which is 84% fat and about 16% water, has about 11 grams of fat and nearly 100 c...

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