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INGREDIENTI ALIMENTARI Vol. 22 - MARCH/APRIL 2023
7 - UNPLUGGED
8 - EDITED LAW
12 - FOOD SAFETY
14 - FOOD DESIGN
18 - CULINOLOGY
20 - MARKETING & TRENDS
24 - EXHIBITIONS (FI EUROPE)
36 - PRODUCTS & SERVICES
46 - THE COMPANY
50 - MARKETING
54 - APPLIED RESEARCH
58 - LAWS
68 - NEWS
76 - BOOKS
80 - COMPANIES’ ADDRESS
Skim milk concentration is an energy-intensive process and is a prerequisite step during skim milk powder production. To achieve a high dry matter (DM) of 40%, a mild and thermal energy-saving, two-stage membrane cascade consisting of reverse osmosis (RO) and nanofiltration (NF) was developed as an ...
Commission Delegated Regulation (EU) 2023/589 of 10 January 2023 amending Delegated Regulation (EU) 2016/127 as regards the protein requirements for infant and follow-on formula manufactured from protein hydrolysates...
The determination of the levels of roasting of cocoa relies on expensive analytical equipment, sensory panel, and, in the cases of small processors and growers, empiricism. In this Canadian study published in the Journal of Agriculture and Food Research, cocoa beans were roasted for 10-40 m...
Commission Regulation (EU) 2023/465 of 3 March 2023 amending Regulation (EC) No 1881/2006 as regards maximum levels of arsenic in certain foods Commission Regulation (EU) 2023/466 of 3 March 2023 amending Annexes II, III and V to Regulation (EC) No 396/2005 of th...
