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New technologies and innovative ingredients

Fortified food, use of essential fatty acids

Beverage

Red wine protein stabilization

Dry plant extracts

Vegetal fibres as fat replacers for bakery products

Enzymes, the natural alternative to additives

Antioxidants, synergy with various packaging systems to increase the shelf-life of...

Food processing aids and additives, between re-evaluation and novelties

Bakery sector

Beta-glucans and other nutraceuticals

Recent applications in sweeteners

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