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Influence of pumpkin cellulose on transformations in the structure of pasta and bread

The aim of the Ukrainian study published in the Ukrainian Food Journal was to determine the effect of adding...

LM’s “hygienic design” solutions for confectionery and bakery

The LM group offers effective, fast, and reliable handling solutions designed to optimize the several sanitation actions inside the...

Extraction of phenolic compounds from grape pomace by ohmic heating

A Spanish study published in the journal Food Chemistry addresses the effectiveness of ohmic heating (OH) technology for the...

Fermented olive mill wastewater as a new functional beverage

Olive mill wastewater (OMWW) represents a by-product but also a source of biologically active compounds, and their recycling is...

New Doytronic, are you still wondering why?

Why? Smaller and easier, that’s why. IMA Ilapak, part of the IMA FLX Hub, recently launched an innovative Stand-Up pouch...

Quality characteristics of plant-based whipped cream with ultrasonicated pea protein

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped...

Ingredients from the fermentation of durum wheat by-products

A research conducted by the Department of Agri-Food Science and Technology of Cesena, Italy, and published in the Journal...

Valorization of baobab seeds as a coffee-like beverage

The baobab tree (Adansonia digitata) can be found in sub-Saharan Africa, and its fruit presents high nutritional value. However,...

Effect of pimenta essential oil against Salmonella in ground turkey meat

Salmonella enterica Agona (S. Agona) and Salmonella enterica Saintpaul (S. Saintpaul) are among the emerging drug-resistant Salmonella in turkey production and processing. Rapid solutions to control...

Measuring the CO2 concentration in food packaging

Carbon dioxide (CO2) is the most common gas used in modified atmosphere packaging (MAP) to protect packaged foods from...

Radio frequency inactivation of Salmonella and Listeria in milk powder

Milk powder is a convenient, shelf-stable food ingredient used in a variety of food products. However, pathogenic bacteria can...

Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment

In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety...

Compostable plastic/paper composites for sustainable beverage bottles

Polyethylene terephthalate and polyolefins are primary base materials in the beverage packaging industry, constituting a significant portion of plastic...