Contents

         

“INDUSTRIE DELLE BEVANDE” is the leading Italian journal addressing all branches of the beverage industry: mineral waters, wines, soft drinks, aperitifs, beer, spirits, fruit juices, etc. Six issues are published yearly since 1971. Technical, scientific and practical articles concerning production, bottling and beverage control are here reported, in addition to several features supplying all the information concerning machinery, products, packaging and law.

 

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IB 18 06 cop

 

INDUSTRIE DELLE BEVANDE Vol. 47 - NOVEMBER/DECEMBER

 

CONTENTS

 

5 - Recovery of winemaking by-products for innovative food applications. A review
V. Lavelli - L. Torri - G. Zeppa - L. Fiori - G. Spigno

Winemaking by-products are potential resources for second-generation biorefineries, i.e., biorefineries fed with biowaste to produce added-value products, particularly for the food sector. In fact, winemaking by-products are outstanding sources of oil, phenolic compounds and dietary fibre and possess numerous health benefits and multifunctional characteristics, such as antioxidant, colouring, antimicrobial and texturizing properties. The present review highlights promising developments for the conversion of winemaking by-products into novel food ingredients, as well as their use in innovative foods, focusing on the type of recovered ingredients, dosage, formulation and processing. In addition, the primary benefits of winemaking by-products to new foods are described.

 

19 - Pollution and alteration from trichloroanisole. State of knowledge
S. Zaninotto

In the scientific dissertation an update on the product packaging culture for drinks is being made. An historical outline can help to orientate in the field, and give clarity regarding the concept of organoleptic alteration, on which today, as never before, we can compromise. A closer examination concerns in particular 2,4,6 trichloroanisole, a problem shared by various models of industry and identified in “portable” version as far as cork is concerned. The risk of suffering the effects has boosted the research in this field in order to counteract the problem, thus achieving today excellent levels of sensory perfection for oenological products. The maintenance of the status quo is nevertheless a question of teamwork and needs, as shown in the agreement, a joint effort of all those who are involved in the wine production chain.

 

DEPARTMENTS

 

26 - Machines & equipment

36 - Analysis

38 - Containers & closures

40 - Products

48 – Energy & sustainability

52 - Laws

54 - Applied research

58 - Marketing

68 - News

74 - Agenda

78 - Books

80 - Advertisers’ list & companies’ address

For more than 30 years Fi Europe & Ni (Natural ingredients) has been the world’s leading food and beverage ingredients sourcing platform. Its unique influence is underlined by the fact that more than 25 per cent of all annual food and beverage manufacturer ingredient procurement budgets are infl...

PET Engineering celebrates its first 20 years of activity even if its history began in 1986 when Moreno Barel, former owner and CEO, started acquiring the technical skills and know-how that have become the sturdy foundations of the company since 1999.  PET Engineering is now one of the most well-kn...

Everyone knows the chocolate bars from RITTER SPORT. Quality, safety and efficiency have top priority in their production. The process starts with the storage of raw materials, for example in the silo building with the six stainless steel silos, three of which are intended for milk powder and three ...

After the usual analysis by the expert in food legislation, in this issue you can find an interesting scientific feature about the bacteria’s classification and characterization, from classical microbiology to the genomic sequencing techniques, in order to establish the presence and the amount of sp...

FoodExecutive

Database Articoli

Pasticceria Extra

Tuttogelato

tuttogelato

www.tuttogelato.it

Alimenti Funzionali


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