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 the report of the final conference of the MECA (MElia CAnavesana) project and the latest USDA forecasts about the world market for cereals and oilseeds.
Some interesting international researches on bread, pasta and feed are also reviewed: Spanish researchers studied microwave-assisted hydrothermal treatment of buckwheat grains to improve the physical properties and nutritional quality of gluten-free bread; in a Chinese research the effect of high-temperature drying at different moisture levels on texture of dried noodles were evaluated; a study was conducted in South Korea to examine the effect of GMO feed on the performance of laying hens.
The sections about machines, news, legislative updates and upcoming events complete this issue.
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