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Energy-saving tempering machines for chocolate
30 June 2025
Compact mixers for bakery and pizzeria
New technological tools to improve the quality of different types of canned foods
Development of new process technologies to improve coffee quality
From process to packaging, everything for food and beverage
Flexible packaging, development of active and biodegradable systems
9 May 2017
0
Method for tracing allergens in chocolate by DNA extraction protocols
4 May 2017
0
Development of new measurement methods for the in-line evaluation of the...
8 March 2017
0
Effects of cocoa fermentations inoculated with selected yeasts and new method...
3 March 2017
0
A new active packaging material based on starch-kaolinite with natural antimicrobial...
2 March 2017
0
Refining systems, a delicate operation
5 February 2017
1
Positive forecasts for Italian Food Technology
21 January 2017
0
Manufacture of oligosaccharides from vine shoots by bio-refinery approach
12 January 2017
1
Graphene and PLA combined to create a new food-packaging film
19 December 2016
0
Use of an emulsion based on inulin and extra-virgin olive oil...
16 December 2016
0
1
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