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Tecnica Molitoria of February is out

The February 2014 issue of Tecnica Molitoria is now available, featuring two papers and various departments. The first paper deals with the dust explosions in mills and feed mills, analyzing the causes of some events occurred in Italy and providing guidance on actions to be taken to secure plants. The following scientific paper is about functional foods, aiming at determining the total antioxidant activity and the soluble phenolic compounds content of rye flours and breads.
Among the news in the departments: report of the meeting on sustainability and environmental certification applied to milling industries; situation and perspectives of the Italian and international gluten-free market; past and present of milling flow sheets; second part of the report on machines and accessories on show at Jtic exhibition in Reims; results of some international researches on feeds, pasta and breadmaking; exhibitions and congresses to attend to; and so on.

LATEST NEWS

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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