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ITALIAN FOOD & PACKAGING TECHNOLOGY Vol. 96 - DECEMBER 2020

 

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

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