INGAL september 2017

Ingredienti Alimentari

Magazines

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

The impact on quality of exogenous and endogenous lipids during sponge cake making

Sponge cakes (SCs) are made from wheat flour, sugar, eggs, leavening agents and optionally exogenous lipid additives (e.g.monoacylglycerols). Such additives facilitate aeration during batter mixing, provide gas cell stability after mixing and facilitate the production of high-quality cakes. ...

Carob bean: a new perspective for functional food

Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and is typical of the Mediterranean basin. It is well known for its valuable locust bean gum obtained from carob seeds. However, the food industry can obtain different carob products from carob frui...

Immune health concerns here to stay

The experience of the global pandemic and the ongoing threat of future outbreaks has raised levels of consumer anxiety while accelerating a more proactive and holistic approach to health. Immune health has been a key area of consumer concern and seems set to continue as an important priority...

Regulation EU 2021/2202 as regards maximum residue levels for a certain pesticide in foods

Commission Regulation (EU) 2021/2202 of 9 December 2021 amending Annexes II, III and IV to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for acequinocyl, Bacillus subtilis strain IAB/BS03, emamectin, flutolanil and imaza...