Sfoglia la rivista gratis  QUI

 

ITALIAN FOOD & PACKAGING TECHNOLOGY Vol. 95 - OCTOBER 2020

 

 

3 - NUTRITION

Drug researcher develops ‘fat burning’ molecule - Protein controls fat metabolism - Probiotics alone or combined with prebiotics may help ease depression - Natural compound found in broccoli reawakens the function of potent tumor suppressor - Algae shown to improve gastrointestinal health - New test identifies poisonous mushrooms - Potential authentication of various meat-based products using DNA extraction method - Nutrients in microalgae: an environmentally friendly alternative to fish

 

14 - FOOD PROCESSING

Design and technology machines - Nut processing: paste production - Mixer and tanks for meat processing - Invest today in an intelligent, innovative and sustainable industry - Integrated chocolate technology - Mingazzini for Gruppo Fini and Greci Industria Alimentare - Cepi’s 3 in 1 station is here - Modelling and filling machine for meat

 

22 - PACKAGING

Modularity in innovation design: a chat with P.E. Labellers - How packaging design can reduce food waste - Canadian bakery products producer La Petite Bretonne relies on packaging technology from Schubert - Choose the right packaging - The “recipe” for reusing plastic from packaging - 3D scanning and design of the entire bottling line - Arcoplastica closes the circle with a new plastics revaluation department - Bottle testing machine: bottling without bad surprises - To optimize glass packaging circular economy

 

36 - ANCILLARY EQUIPMENT

The management and governance of the technical assistance at customer site - For over fifty years, Crei has been probing and warming the core of the Italian food & beverage industry - Commitment, enthusiasm and teamwork - We transport your world, we support Italian sport

 

40 - HYGIENE AND SAFETY

The importance of proper flooring for the food and beverage industry - Pest management in health emergency situations: risks and opportunities - With UVC against Covid-19

 

42 - RESEARCH

Novel methods of extending the shelf life of minced beef - Pomegranate juice powder to improve yogurt quality - Effect of grape pomace addition on properties of durum wheat pasta - A new edible film to produce in vitro meat - Curcumin is the spice of life when delivered via tiny nanoparticles - Improving the quality of vacuum skin packaged beef - Improvement of the fresh meat preservation by hyperbaric storage - Wasted bread as substrate for the cultivation of starters - Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation - Technological and microbiological evaluation of different storage conditions of par-baked bread

 

50 - CONSUMER TRENDS

Covid-19 will redefine convenient consumption - Covid-19: impacting lifestyles and eating behaviors in Asia - New health trend opportunity as sleep-friendly ingredients enter beverages and snacking

 

56 - PRODUCT TRENDS

Big scoop for vegan ice cream - Global meat industry to decline by 5.3% in 2020 due to Covid-19 pandemic - Sweets & snacks innovation targets major themes of health, sustainability and adventure - Trends to watch-out for in Asia-Pacific non-alcoholic beverage sector - A look at the US meat, poultry & seafood packaging market - Adult influences inspire baby foods and snacks innovation

 

64 - PACKAGING TRENDS

New market data 2019: bioplastics industry shows dynamic growth - Successfully communicating sustainability leads the top packaging trends

 

68 - NEWS

Listeria in frozen vegetables: how to reduce risks - Design and characterization of a novel fermented beverage from lentil grains - International events in Italy - The best Bronte Pistachio is recognized at the Origin - IEG announces beer&food attraction dates 2021 - Ipack-Ima postponed to 2022

 

72 - COMPANY INDEX