In this issue you can read a scientific study about the antioxidant properties of biscuits obtained from wholemeals of three different cereals.
Then, we publish the report of the the latest USDA forecasts about the world market for cereals and oilseeds, and we also present the results that emerged from a research commissioned by the Ente Nazionale Risi on rice consumption in Italy.
Some interesting international researches on bread, pasta and feed are also reviewed: the University of Bari conducted a study on the production of gluten-free focaccia based on rice and corn flour fortified with pea protein concentrate; Tunisian researchers investigated the influence of conservation agriculture on pasta quality; while Spanish researchers evaluated the effects of integrating coffee grounds into the ruminants’ diet.
The sections about machines, news, legislative updates and upcoming events complete this issue.
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