In this issue, we publish a revision of the breakfast directives; while chef Roberto Carcangiu writes about rice, its cooking and ageing. Considering the recent Italian cases of Listeria monocytogenes pathologies, and the intensification of controls and prevention methods by national Istituto Superiore della Sanità, our expert clarifies that foods produced in Italy are obtained with quality raw materials and the production processes are strictly applied and controlled.
From parallel bars to nutrition it’s not a simple balance; sports nutritionist writes about it and, for athletes, we focus on how “train” the gastrointestinal tract to improve its functioning and impact on sports performance.
We review the most interesting innovations at an international level in the functional segment, as well as the latest applied researches in glycemic index control, prevention and functional improvement, supplements and the immune system, cognitive health and nutraceuticals.
The Eurovo group recently entered the rich in protein segment with ProUp and the challenge is to use egg white to obtain ready-to-eat products; we interviewed Federico Lionello, sales and marketing management. Finally, the tempeh and red cabbage, rich in proteins the first one and an antioxidant the other, are in the functional recipe created by Giulia Giunta, combined with sweet and sour apples.
THE HIGHLIGHTS
– Plant-based nutrition and celiac disease
– Nutrition and phytotherapeutic remedies for venous circulation
– Vitamins and minerals added in dietary supplements and foods
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