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Regulation (EU) No 536/2013 establishing a list of permitted health claims made on foods

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Synergistic use of fermentation and extrusion processing to design plant protein-based sausages

The synergistic effect of lactic acid fermentation and high-moisture extrusion processing of pea protein on the microbiological and sensory properties of plant-based sausages was...

Regulation EU 2024/1022 as regards maximum levels of deoxynivalenol in food

  Commission Regulation (EU) 2024/1022 of 8 April 2024 amending Regulation (EU) 2023/915 as regards maximum levels of deoxynivalenol in food

The April issue of “Tecnica Molitoria” is now available

  In this issue we present a scientific study about the fresh pasta production enriched with vegetables powders obtained with an innovative technology. Then, we publish...

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