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, with a wide range of innovative solutions and natural products for the food industries in applications such as pasta, meat, bakery and snack, for years has distinguished itself for its spirit of innovation setting its products apart from the others. Last year alone Alimeco’s labs have devel...

Gluten-free foods are generally nutritionally deficient and are the source of serious technological constraints. Researchers from the University of Lisboa (Portugal) have evaluate the technological performance of addition of two spirulina biomasses: Arthrospira platensis F&M-C256 and O...

The notion of convenience will take on new meaning at mealtimes as cocooning consumers re-evaluate their priorities. Indeed, the once-appealing notion of 'breakfast on-the-go' may be rendered irrelevant as consumers make more conscious efforts to stay home and slow down their hectic lifestyles, acco...

Commission Implementing Regulation (EU) 2020/1163 of 6 August 2020 authorising the placing on the market of vitamin D2 mushroom powder 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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