Italian Food & Beverage Technology

             

 

IFPT 20 96 cop

 

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ITALIAN FOOD & PACKAGING TECHNOLOGY Vol. 96 - DECEMBER

 

3 - NUTRITION

Is coffee a useful source of caffeine pre-exercise? - Adding a blend of spices to a meal mey help lower inflammation - Dairy-rich diet linked to lower risks of diabetes and high blood pressure - A more balanced protein intake can reduce age-related muscle loss - Fortification of spaghetti and wheat bread with wheat bran protein concentrate - Compound in pickled capers could benefit the heart and brain - ARS Research shows higher carbohydrate and balanced fat intake can prevent certain diseases

 

12 - FOOD PROCESSING

Cooling spirals for pizza crust - NTE Process: let’s work together on the recipe for your success - Continuous movable, easyto-clean melter

 

16 - PACKAGING EQUIPMENT

Schubert Robotics creates the perfect packaging for functional drinks - Facts & figures - When the labeling system makes a difference: P.E. Labellers, leader in labeling for almost 50 years explains why - Natural and biological production that respects the environment

 

24 - ANCILLARY EQUIPMENT

Cepi: bulk-handling systems for every food market since 1985 - Optical imaging technologies - A successful solution for Vacuum Skin Packaging

 

28 - RESEARCH

Effect of gelatin coating enriched with antioxidant tomato by-products on the quality of pork meat - A promising approach to increase the shelf life of pita bread - Effect of different frozen storage temperatures on beef quality - Effect spirulina incorporation on the properties of gluten- free fresh pasta - Sustainable starch-based barrier coatings for packaging applications - Functional, nutritional, antioxidant, sensory properties of faba bean seed protein hydrolysates and fortified apple juice - Penetration and microbial inactivation by high voltage atmospheric cold plasma - A novel fermented beverage from lentil grains - Efficacy of lactic acid and potassium sorbate against Listeria monocytogenes in chicken - Effect of olive pulp enrichment on wheat bread - Valorization of red grape pomace as functional food ingredient - Microbial inactivation by high voltage atmospheric cold plasma in semi-solid material - Is packaging affecting consumers’ preferences for meat products? - The use of selected hydrocolloids and salt substitutes on no salt wheat noodles - Rapeseed instead of soy burgers, a new source of protein for humans

 

40 - CONSUMER TRENDS

Make it authentic: innovators adopt different tools to deliver on authenticity - Plant-based foods lead ethical purchase decisions

 

42 - PRODUCT TRENDS

Poultry market in Europe - US market for single-use foodservice products - Plant power, clean labels and personalization drive segmentation of sports nutrition - The EU Market: a key trading partner for US tree nuts - Sugar market in Europe - Milk and dairy products in European Union

 

60 - PACKAGING TRENDS

Transition towards aluminium shake up the capsules industry

 

62 - NEWS

Expertise and data are the new currency in the field of service - Bioplastics successfully meet all EU safety standards - Value-added products from bread waste - Electrolysed water and ultrasound to improve the sanitation of knives - Food and Agribusiness in 2030, a roadmap - Sigep, an “expanded” version in 2021 - International events in Italy - Waiting for Tuttofood: food&beverage look ahead and continue to grow

 

72 - COMPANY INDEX

Authenticity is a key part of the storytelling process in food and beverage development with 27% of those who want to know the stories behind their food and drink saying this is because the story makes a product more real and authentic. A new report from Innova Market Insights highlights the differ...

Par-baking contributes to the extension of the physico-chemical and microbiological shelf-life of bread. Moreover, it adds convenience as par-baked (PB) breads can be full-baked on demand, providing fresh bread at any time of the day.  In this study, different storage conditions of unfrozen PB...

Korean Researchers from Konkuk University investigated a new way to improve the quality of vacuum skin packaged beef. This study, published on Meat Science journal, aimed to develop an active packaging (AP) system for beef storage using vacuum skin packaging (VSP) applied with mixed natural preserva...

Rapeseed has the potential to replace soy as the best plant-based source of protein for humans. In a current study, nutrition scientists at the Martin Luther University Halle-Wittenberg (MLU), Germany, found that rapeseed protein consumption has comparable beneficial effects on human metabolism as s...

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