The latest issue of “Ingredienti Alimentari” features the results of an analytical identification of biogenic amines and the study of the influence of stabilization process on quality of vegetable-based patés.
Our experts in law focus the risks of advertising and the chef Mr. Di Lorenzi examines the management of special diets in modern catering.
We publish a technical note of prof. Tateo and prof. Bononi to discuss a recent publication on essential oils and, as usual, we review the new product trends on the international scene, along with functional ingredients, new sweeteners, flavours, gluten-free bakery products and a large section of applied research.
As usual, new machines for production and laboratory, applied research, market analysis and book reviews.
