Alimenti Funzionali

     
 

 

AF 19 01 cop

 

ALIMENTI FUNZIONALI Vol. 11 - MARCH 2019

 

3 - Unplugged

 

4 - Food law

 

6 - Functional trends

 

10 - Weight management

 

12 - Beauty

 

14 - Health & wellness

 

22 - Nutrition & fitness

 

28 - Workout

 

34 - Food

 

42 - New suggestions

 

50 - Recipes

 

52 - The company

 

54 - News

 

62 - Limitless contaminations

 

64 - Companies’ address

 

Portuguese Researchers have carried out a study in order to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. The result was published in the European Food Research and Technology. 245...

In industrial countries, nearly one in three people are affected by allergies at some point in their lives. One in ten children suffer from atopic dermatitis. T-cells play an important role in immune conditions of this kind. They are a vital aspect of the body's resistance to infections, but, if unc...

Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. Researchers from New Zealand evaluated the effect of 1% (total base) addition of seed powders from flax (L...

Researchers have analyzed data from more than 40,000 people in the UK, and found that changes in fruit and vegetable consumption are correlated with changes in mental well-being. The study, published in Social Science & Medicine journal, also controlled for alternative factors that may affect me...

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