FoodExecutive - Applied Research

Published in Applied Research
Tuesday, 31 August 2021 04:54

The shelf life of cold brew coffee

Cold brew coffee is a beverage prepared at low temperatures and over long brewing times resulting in particular physicochemical and sensory characteristics. This type of coffee is usually consumed…

Published in Applied Research
Tuesday, 24 August 2021 04:54

How to reduce SO2 doses in red wines

SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of the Spanish work published on Biomolecules is to…

Published in Applied Research
Monday, 16 August 2021 04:54

Application of sonodynamic therapy for foodborne pathogens disinfection

Sonodynamic therapy (SDT) is a robust treatment based on a combination of chemical compounds (sonosensitizers) and ultrasound processing that can be applied in food processing to improve the inactivation…

Published in Applied Research
Thursday, 12 August 2021 04:58

Wheat bread supplemented with the desert truffle Terfezia boudieri flour

Italian Researchers have evaluated the effects of Terfezia boudieri supplementation in the range from 1 to 5% in wheat bread in order to obtain a nutritionally increased product; the results were…

Published in Applied Research
Monday, 09 August 2021 04:43

Rosemary flowers as edible plant foods

Rosmarinus officinalis L., commonly known as rosemary, has been largely studied for its wide use as food ingredient and medicinal plant; less attention has been given to its edible flowers, being…

Published in Applied Research
Friday, 09 July 2021 05:35

Identification of mechanically separated meat with an innovative ultrasonic method

An innovative analytical ultrasonic method for identification and investigation of Mechanically Separated Meat (MSM) samples was developed by Polish Researchers and the results were published in Food Chemistry journal. …

Published in Applied Research
Monday, 05 July 2021 05:18

Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits

Dried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the…

Published in Ingredients
Thursday, 29 April 2021 05:33

Novel food colorants from tomatoes

Despite years of research, the application of natural pigments as food ingredients is still limited by their low stability. Researchers from Italy investigated the storability of carotenoid-containing chromoplasts, as…

Published in Wine
Wednesday, 28 April 2021 05:33

Cooling shock for bottled wine. How dramatic is this before tasting?

Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine…

Published in Applied Research
Thursday, 01 April 2021 05:43

Lactococcus lactis as protective culture for active packaging of foods

An innovative edible coating, made from food grade polyvinyl alcohol (PVOH) and gelatin hydrolysates (HGel), was evaluated by Spanish Researchers as a carrier of Lactococcus lactis acting as anti-listeria protective culture for…