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Italian Food Tech
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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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