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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INGAL 17 06 cop

 

INGREDIENTI ALIMENTARI Vol. 16 - NOVEMBER/DECEMBER 2017

 

CONTENTS

5 - Unplugged

 

6 - Properties and extraction of curcuminoids from Curcuma longa roots
I. Cozzolino - M. Vitulano - E. Conte - F. D’Onofrio - L. Aletta - A. Andolfi - D. Naviglio - M. Gallo

In this paper the extraction of curcuminoids from Curcuma longa roots has been carried out. In particular, the interest was focused on curcumin as powerful anti-tumoral that would result from its ability to induce apoptosis in cancer cells without cytotoxic effects on healthy cells. The latter could in fact interfere with the activity of the transcription factor TNF alpha and beta (Tumor Necrosis Factor) which has been linked to a number of inflammatory diseases and even cancer. The fast solid-liquid dynamic extractor (RSLDE), the Naviglio Extractor (NE) is an innovative technology allowing to drain quickly, than other extraction techniques currently exist, the solid matrices containing substances extractable in an organic solvent or inorganic and their mixtures. This innovative technique was used as an alternative to conventional solid-liquid extraction techniques like as maceration (or infusion) and percolation because it allows to use only water as extracting liquid at room temperature and it ends its extractive cycle in minimal time of contact between solid and liquid such a way extracted molecules are not undergone to chemical degradation.


DEPARTMENTS

12 - Edited law

16 - Culinology

18 - Food design

20 - Marketing & trends

26 – The Opinion

30 - Conference

34 - Product & services

48 - Laboratory production

50 - Food safety

54 - Applied Resarch

58 - Marketing

68 - News

78 - Books

80 - Advertisers’ list - Companies’ address

  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 (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...

  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...

  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...

FoodExecutive

Database Articoli

db articoli 2017

Database Articoli

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