It is the only Italian magazine dealing with the world of food ingredients: raw materials, semifinished products, additives, flavours, food colours, sweeteners, improving agents and all the products used in food processing and optimization. Six issues, format 220x290 mm, are published every year, including scientific articles, news and columns concerning the development, use and analysis of ingredients and the marketing of finished products.

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INGREDIENTI ALIMENTARI Vol. 16 - JULY/AUGUST 2017

 

CONTENTS

 

3 - Unplugged


4 - Comparison of polyphenol content, pro- and antioxidant activity and mutagenicity of lettuce and spinaches between organic and conventional crops
F. Fratianni - D. Gallotta - M.A. Belisario - A. Leone - A. Sada - F. Nazzaro

Organically and conventionally grown spinaches and lettuce were compared in terms of some biochemical and biological aspects. Total polyphenols were, similar, thus independent from type of agricultural practise. More differences were observed for the antioxidant activity (DPPH method), resulting higher in organic spinaches than in the conventional ones. Ames test did not reveal mutagenicity in the conventional products; a more evident antimutagen activity was recorded in the organic ones (until 80% inhibitory activity). The pro-oxidant and anti-oxidant activity, performed using normal and tumoral human cell lines did not indicate evident differences among organic and conventional products.

 

DEPARTMENTS

 

14 - Edited law
18 - Culinology
22 - Food design
26 - Marketing & trends
30 - Exhibition report (Vitafoods Europe)
42 - Products & services
48 - Laboratory production
50 - Reportage
54 - Applied research
58 - Marketing
64 - News
72 - Advertisers’ list - Companies’ address

Alimeco—a young company in Italy, wants to revolutionize the meat industry. How? Natural innovation. This is their answer to problems felt by the whole sector.    Lifestyles evolve, just like consumption patterns change and expectations towards products grow. It is the consumer to rule, and when i...

US Researchers investigated the potential use of freeze-dried strawberry powder as a stabilizer in frozen dairy desserts and the results were published in Journal of Texture Studies. Five different dessert mixes were developed that contained 0%, 2.5%, 3%, 3.5%, and 4% strawberry powder. An addition...

Commission Implementing Regulation (EU) 2020/24 of 13 January 2020 authorising an extension of use of chia seeds (Salvia hispanica) as a novel food and the change of the conditions of use and the specific labelling requirements of chia seeds (Salvia hispanica) under Regulation (EU) 2015/2283 of the ...

Commission Implementing Regulation (EU) 2020/16 of 10 January 2020 authorising the placing on the market of nicotinamide riboside chloride as a novel food under Regulation (EU) 2015/2283 of the European Parliament and of the Council and amending Commission Implementing Regulation (EU) 2017/2470....

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