|
|
|
|
 |
INGREDIENTI ALIMENTARI Vol. 18 - JANUARY/FEBRUARY 2019
3 - UNPLUGGED
4 - EDITED LAW
7 - FOOD SAFETY
11 - FOOD DESIGN
14 - CULINOLOGY
16 - MARKETING & TRENDS
20 - CONFERENCE
24 - EXHIBITION (HI EUROPE-GULFOOD)
46 - PRODUCTS & SERVICES
56 - MARKETING
62 - APPLIED RESEARCH
70 - NEWS
78 - BOOKS
80 - COMPANIES’ ADDRESS
Poor diet is recognized as a major risk factor that can be modified to prevent the growing prevalence of noncommunicable diseases globally and the deaths attributed to them. Enhancing the nutritional quality of staple foods such as cereals offers a promising strategy for addressing poor diets. Whole...
In a market where personalisation, digital technologies and alternative foods are on the rise, the definition of nutraceutical is evolving. We want your insights on the biggest trends in the nutraceuticals industry, giving you the opportunity to share what ‘nutraceutical’ means to you. Stakehold...
The global bakery ingredients market was valued at $12,588 million in 2017 and is projected to reach $18,596 million by 2025, growing at a CAGR of 5.0% from 2018 to 2025. According to the report titled, 'Bakery Ingredients Market by Type and Application: Global Opportunity Analysis and Industry Fore...
Researchers from Poland have published on Italian Journal of Food Science 30, (4): 762-774, 2018 a study to improve the textural properties of dough and the physicochemical properties of gluten-free breads derived from mixtures. The mixtures contained hydroxypropyl cellulose, soy protein isolate, in...
www.tuttogelato.it
