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INGREDIENTI ALIMENTARI Vol. 18 - SEPTEMBER/OCTOBER
3 - UNPLUGGED
4 - EDITED LAW
8 - FOOD SAFETY
12 - FOOD DESIGN
16 - CULINOLOGY
18 - MARKETING & TRENDS
22 - EXHIBITIONS (VITAFOODS - IFFA)
34 - PRODUCTS & SERVICES
48 - APPLIED RESEARCH
54 - LAWS
60 - MARKETING
74 - NEWS
78 - BOOKS
80 - COMPANIES' ADDRESS
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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