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Carrageenan-based formulation for edible film preparation

10 January 2019

Nano-ingredients, what can we expect in the coming years?

Application of sensory analysis for discriminating different varieties of rice and development of new formulations of functional pasta

Assessment of the quality of gluten-free products and effect of critical variables on the glycaemic index of pasta

Food industry and dust explosion risk

Valorization of winemaking by-products in the production of jelly candies

28 November 2016

Bakery, vegetable flour for the market’s new needs

1 November 2016

Behind the symposium: an overview on winemaking by-products and their valorisation...

29 August 2016

Nanotechnologies, ongoing applications

16 May 2016

Bacterial resistance,which are the risks for consumers of animal food?

20 November 2014

Walnuts, a precious food to be preserved

7 November 2014

Alternative heat treatments

14 June 2014

Natural colours, new possible applications

16 January 2014

New draft standards for measuring the oxygen scavenging and oxygen transmission...

8 December 2013

Phenolic compounds, preliminary analysis of the separation process based on the...

3 October 2013

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