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

B&R MapleSim Connector simplifies model-based machine development   B&R simplifies model-based machine development with the new B&R MapleSim Connector. It considerably reduces the time spent modeling machine components. Machine functions are easy to program and deploy. B&R MapleSim...

Powders dissolution is a process that requires depth knowledge and specific process technologies. Fristam has developed several mixing systems, applicable to all productions, from a few kg up to 10.000 kg/hour. - Fristam Powder Mixer. Used to mix high quantities of xanthan gum, guar, pectin, CMC, c...

  Packaging sustainability is a key issue, in particular for the beverage industry, in which more and more questions have been raised about the material to be used for packing safely and with limited impact on the environment. At K 2019 trade fair in Düsseldorf, which will be held from October, 16-...

Commission Regulation (EU) 2019/1582 of 25 September 2019 amending Annexes II and III to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for imazalil in or on certain products....

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Database Articoli

Pasticceria Extra

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