ITALIAN FOOD & BEVERAGE TECHNOLOGY Vol. 105 - NOVEMBER 2023

 

Sfoglia la rivista gratis QUI

 

 

RUBRICHE

 

3 - PRODUCT TRENDS

FAO Agricultural maps key output, consumption and trade trends - The world of Livestock and Poultry - North America chocolate market - Oilseeds: world markets and trade - The growing infant nutrition industry: nourishing health and development - Fresh peaches and cherries: world markets and trade

 

22 - FOOD PROCESSING

A comparative analysis of traditional refrigeration systems and spiral freezers - Robotic moulding line - C as… Circularity - Food processing equipment - Why measuring colour for food products is vital - Application of peracetic acid in chicken carcasses to reduce cross-contamination - The effect of flash vacuum cooling on the flavor of ultrapasteurized milk - Influence of the slaughter method on the hygienic quality of beef meat and animal welfare - Effects of pulsed electric field and oscillating magnetic field on beef preservation - Effect of combining UV-C irradiation and vacuum sealing on the shelf life of fresh strawberries and tomatoes - Effect of reverse osmosis and ultra-high-pressure homogenization on sweet buttermilk - High-pressure processing and antimicrobials on bacterial inactivation in cured meat - Pulsed electric field for improving the salt diffusion of pork brine salting - Hydrodynamic cavitational effects on deactivation of bacteria in milk - Effect of early deboning and brine injection on sensory properties of chickenbreast meat

 

38 - PACKAGING TRENDS

FMCG leaders strive to reduce virgin plastic - Optimism for BOPET film in the face of oversupply and destocking

 

42 - PACKAGING EQUIPMENT

Packaging trend sustainability in the food industry - ACP ERGON case packer with pick & place system - Rigid packaging provides better protection for food - Effect of simulated transport conditions on microbiological properties of bottled water

 

48 - NUTRITION

Development of a protein food based with high digestibility and improved lysine content - Comparison of vegan and non-vegan diets on memory and sleep quality - Consumer acceptance of reduced sodium white and multigrain bread - Influence of wet ageing on beef quality traits

 

52 - RESEARCH

Valorization of wheat bread waste and cheese whey for bio-preservation of bakery products - Effect of ultrasound application on viability of yogurt-like product - Characterization of glutenfree ingredients and their impact on the bread texture - Ultrasonic and interactions between sodium caseinate and whey proteins - Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages - Differences between ice crystal-dominated and fat network-dominated ice cream - Stabilisation of low-fat mayonnaise - Coffee melanoidins as emulsion stabilizers - Optimization of vacuum tumbling process to improve low-sodium substitute salt-conditioned beef - Impact of acoustic intensity on melting behavior of ice cream - Fermented soy drink with increased estrogenic activity - Effects of ultrahigh magnetic field on whey protein - Proteolytic treatment of waste dairy ice cream to accelerate milk fat separation - Using ground coffee particle size and distribution to remodel beverage properties - Effect of ultrafiltered milk on cream cheese acid gels - 3D food printing to regulate marbling patterns of restructured beef steak

 

62 - NEWS

Di Bartolo, your tailor-made ingredients partner - International events in Italy

 

64 - COMPANY DIRECTORY