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 - SEPTEMBER/OCTOBER 2017

 

CONTENTS

 

5 - Unplugged

 

6 - The influence of yeasts on beer bottle refermentation
L. Canonico - M. Ciani - G. De Francesco - E. Ciani - G. Perretti

The bottle conditioning is a biological stabilization method used to prolong the stability and shelf-life of beer. It occurs at the end of primary fermentation, adding fermentable sugar, and in some cases a yeast diverse than the yeast used in the primary fermentation. In this work, the evaluation of the use of a selected strain of Saccharomyce scerevisiae and three non-Saccharomyces yeasts in order to investigate the influence on the quality of the beers. In the case under review, these yeasts have been able to coexist with the starter strain used in the primary fermentation. However, no statistically significant difference was found among the samples.

 

DEPARTMENTS


16 - Edited law

20 - Culinology

24 - Food design

28 - Marketing & trends

32 - Exhibition report (IFT)

42 - Products & services

52 - Applied research

56 - The company

58 - Marketing

64 - Laws

74 - News

78 - Books

80 - 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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