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ITALIAN FOOD&BEVERAGE TECHNOLOGY Vol. 89 - SEPTEMBER 2018

 

5 - Research
Tasty superfood from plant cell cultures - Ripe banana flour as a source of antioxidants in cakes - A specific protein regulates the burning of body fat - Camelina oil improves blood lipid profile - Research could strip wine of sulfites - Addition of collagen to gluten-free bread made from rice flour - Modifying the perception of saltiness using a pungent component of chilli pepper - Effects of whey and soy protein addition on bread rheological property of wheat flour - Characterization of PP/SP composite films for bread packaging application - Oregano oil may reduce risk of food poisoning - Beneficial effects of white wine polyphenols-enriched diet on Alzheimer’s disease-like pathology

 

16 - Food processing
Transport and treatment of leaf vegetables - Pasteurizin and freezing processes - Process tanks - Cocoa bean debacterizing plant

 

20 - Fruit & vegetable
Pigofreeze dryer solutions - Fruit processing machineries

 

24 - Bottling
Smart bottling and packaging systems to be more competitive - Bottling without bad surprises - New success for Akomag - The flexibility is the strong point

 

32 - Packaging equipment
Connecting technologies - Labeling systems on show in Milan and Chicago - 50 years of state-of-the-art packaging technology

 

38 - Containers closures
The power of packaging to reduce food waste - About PMMI - Twist-off lids - The only feeder for every type of caps

 

46 - Nutrition
Low-fat vs. low-carb: which diet is best for weight loss? - How a Mediterranean diet could reduce bone loss in osteoporosis - Active consumers think hydrolysates are better than standard protein - Enzyme plays a key role in calories burned both during obesity and dieting - Walnuts impact gut microbiome and improve health - Pasta can be part of a healthy diet - Vitamin D reduces early mortality - High-energy breakfast promotes weight loss

 

60 - Product trends
The health benefits of seafood propel the sector - Green eating driving plant-based innovation

 

64 - Packaging trends
Strong demand for flexible packaging industry in Europe - More winemakers turn to aluminium closures – Plastic caps and closures demand to grow 4.1% annually

 

68 - News
Food safety: keeping damaging influences out - International events in Italy - Sicily, a land of wonders like Marullo’s Pistachio - Enzyme solutions for bakery products - Eating is more than just satiating yourself - Future in focus as innovative end-to-end solutions come to the fore at 5th Gulfood Manufacturing - Cibus Tec 2019: more pavilions, more buyers, more sectors - Sigep celebrates its 40th birthday with an extraordinary edition - Simei 2019: more and more global and open to liquid food

 

80 - Company index

  Un solo interlocutore per fornire la vostra Azienda di qualunque sistema a nastro o rete in acciaio per i vostri trasportatori. LMD, attraverso le sue rappresentate Märtens Transportbander e Tribelt può fornire reti a barrette intrecciate per ricopritrici e friggitrici, reti a spirale per tr...

  L'imballaggio permette di preservare il prodotto per tutto il tempo che intercorre tra il confezionamento e il consumo finale, passando per le diversi fasi della distribuzione e della commercializzazione. L'imballaggio viene anche definito "venditore silenzioso" per il suo potente valore co...

La seconda edizione del Master di I livello Eco Packaging Design- Systemic Innovation Design per il Progetto del Packaging parte sotto l’egida della Fondazione Carta Etica del Packaging. La Fondazione sosterrà l’organizzazione del Master oltre a finanziare due borse di studio. “Lo sviluppo di profe...

  Quando si parla di colori per la panificazione o per paste speciali, per risultati naturalmente brillanti e durevoli è sempre opportuno intervenire con criterio. Alimeco ha studiato una serie di soluzioni di colore naturali dal grande potenziale sinergico per colorare e migliorare gli impast...

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