In this issue you can find a scientific study about the on the production process and applications of malted and decorticated bean flour.
Following, we publish the report of the report of the annual meeting of Assalzoo in which the data relating to 2023 for the feed sector were presented.
Some interesting international researches on milling, bread, pasta and feed are also reviewed: American researchers used a flatbed scanner to detect the percentage of dark specks in flour; a Canadian study analyzed orange peel byproducts for gluten-free focaccia; in an Irish study, the effect of fibre fortification in low FODMAP pasta was examined; Researchers from the Department of Biomedical, Dental, Morphological and Functional Imaging Sciences at the University of Messina, Italy, have used olive cake as a sustainable ingredient in the diet of cows.
The sections about machines, hygiene, reportage, news, legislative updates and upcoming events complete this issue.
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