In this issue we present a scientific study about on pasta fortified with Hermetia illucens and Bombyx mori protein extracts.
Then, we publish the first part of the 13th AISTEC Conference on regenerative cereal supply chains and the report of the second edition of Solids Parma.
Some interesting international researches on milling, bread, pasta and feed are also reviewed: the multi-element analysis conducted by researchers at the ENEA Research Center in Bologna, Italy, on various types of commercial flours, provided detailed data on the elemental composition, depending on the degree of milling; a Turkish study investigated the effects of using sourdough on the quality of gluten-free sorghum bread; Polish researchers evaluated the effect of partially substituting wheat flour with oat hulls on the physico-chemical properties and sensory acceptance of pasta; in an American study, the fate of transgenic soybean DNA and the immune response of broilers fed with genetically modified DP-3Ø5423-1 soybean were investigated.
The sections about machines, analysis, news products, marketing, news, legislative updates and upcoming events complete this issue.
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