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The use of ultrasound in the production process of sponge cake and the development of new sustainable processes for the production of confectionery products

11 May 2021

Bakery, vegetable flour for the market’s new needs

Influence of micro-aeration on the thermal properties of chocolate and identification of a new quality indicator

Nanotechnologies, ongoing applications

New drying and microbial inactivation technologies for the tomato processing industry

Variation of bioactive compounds and determination of fungal diseases in coffee

21 July 2021

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

3 October 2018

Application of a new spectroscopic method and an alternative roasting process...

22 April 2024

Assessment of the quality of gluten-free products and effect of critical...

14 May 2018

Soy, validation of an analytical method in Real Time PCR for...

12 September 2013

Italian food aims for East

18 March 2013

New tools for the determination of adulteration and for the preservation...

25 February 2021

Effect of tempering on the properties of different chocolaet formulations

17 October 2024

Effect of fermentation and roasting on the quality of coffee

7 October 2023

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

3 October 2013
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