Ingredienti Alimentari

 

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INGAL 19 04 cop

 

INGREDIENTI ALIMENTARI Vol. 18 - JULY/AUGUST 2019

 

3 - UNPLUGGED

 

4 - EDITED LAW

 

8 - FOOD SAFETY

 

10 - FOOD DESIGN

 

14 - CULINOLOGY

 

18 - MARKETING & TRENDS

 

22 - EXHIBITION

 

34 - PRODUCTS & SERVICES

 

42 - NUTRITION

 

46 - APPLIED RESEARCH

 

50 - LAWS

 

54 - MARKETING

 

62 - NEWS

 

66 - DIARY

 

72 - COMPANIES’ ADDRESS

After the usual analysis by the expert in food legislation, in this issue you can find an interesting scientific feature about the bacteria’s classification and characterization, from classical microbiology to the genomic sequencing techniques, in order to establish the presence and the amount of sp...

AromataGroup is a reliable partner for the production of aromatic extracts of plants and herbs, flavors and dyes used in various application fields, in industries such as food & beverage, cosmetics and many others. All products developed and produced by AromataGroup are the result of a close te...

Researchers from the University of Bari (Italy) have studied the nutritional advantages of the use of hemp in the production of bread and the results have been published Tecnica Molitoria (vol 69, n. 12, pagg. 1178-1201, 2018). Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour...

Global introductions of food and beverage products that use sweet potato as an ingredient, flavor, or more increased by a compound annual growth rate (CAGR) of 21% for the period from 2015 to 2018, according to Innova Market. This news comes on the heels of the U.S. Department of Agriculture’s (USD...

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