Envíos recientes

  • Pan de trigo apto para los celiacos 

    Gil humanes, Javier; Piston, Fernando; Alatamirano Fortuol, Rossana; Real, Ana; Comino, Isabel ( Peru , , 2014)
    El pan esta elaborado con harina de trigo modificada geneticamente para lograr un bajo contenido en gliadinas y mantener sus propiedades alimenticias
  • Alimentos naturales con mas vida util. 

    Madrid Gonzales, Francia ( Mexico , , 2014)
    Las percepciones del consumidor han ido canbiando de forma rápida en los últimos años, influenciadas por un mayor y mas fácil acceso a las redes de información y por la fuerte tendencia global que busca minimizar el impacto ...
  • Conservación Natural 

    Artusi, María Laura ( Mexico , , 2014)
    El alimento actual debe ser estable microbiológicamente pero también conservar su frescura, sabor, aroma, color y textura. Entre las soluciones para garantízar su integridad se encuentra la fermentación, esta técnica permite ...
  • Manure composting serves two goals 

    Ad val ( Netherlands , , 2014)
    Poultry manure is often sen as a threat to the environment. But when treated and processed properly, it can also be used as a valuable organic fertiliser. A prime example is Proam in Mexico. Currently they are using 20 ...
  • Formulando con vitaminas y minerales 

    Industria Alimenticia (2014)
    Los consumidores tienen mucha información al alcance de su mano y son cada vez más conscientes de su alimentación, de los ingredientes que componen los productos que compran y de las necesidades reales de una dieta ...
  • Strawberries and sweetness; Crop homogeneity 

    Zanoza Bartelme, Melanie (2014)
    Researchers have isolated naturally occurring compounds in strawberries that heighten tasters’ perception of sweetness independent of actual sugar levels, according to a study published in Plos One. Strawberries may offer ...
  • Elimination Diets: Do We Know Enough? 

    Clemens, Roger (2014)
    Elimination diets, when medically appropriate, can benefit those with food allergies, sensitivities, and intolerances. Several years ago, the United States, Canada, and the European Union (EU) promulgated food labeling ...
  • IFT Addresses Sodium, Sugars, and Fats for DGAC 

    Mohamedshah, Farida (2014)
    The Dietary Guidelines for Americans provides evidence-based nutrition information and advice, encouraging Americans to eat a healthful diet to maintain a healthy weight, promote health, and prevent disease.
  • Nutritional News in New Orleans 

    Milo Ohr, Linda (2014)
    New Orleans is known for its decadent and high quality food scene, with various influences on its cuisine. In June, the aisles of the IFT Food Expo will be lined with exhibitors showcasing a variety of functional and ...
  • Increasing Your Ingredient Acumen 

    Nachay, Karen (2014)
    The IFT Annual Meeting & Food Expo is the best opportunity to learn about a full range of ingredients and the functions they perform—everything from sodium reduction and sweetness enhancement to food safety and shelf-life ...
  • Picking Up the Pace in Flavor 

    Perfumer & Flavorist (2014)
    The article offers information on the increasing pressures addressed by the customers of the food flavors industry. According to consulting flavorist Robert Pan, it is worthwhile to approach customers and ask for the flavors ...
  • Sustainability in Flavor and Fragrance Ingredients. 

    Matsumura, Kaori (2014)
    The article focuses on the effort of the flavor and fragrance (F&F) industry to have a varied selection of natural ingredients to meet the demands of consumers. It mentions that the advantages of synthetic ingredients ...
  • Raw Material Bulletin 

    Perfumer & Flavorist (2014)
    The article offers brief information on several perfumes including the rose Istanbul from Ultra International BV, the natural ethyl phenylacetate from Natural Advantage and the Mentha piperita oil from Aromatic & Allied Chemicals.
  • Compuestos Polifenólicos y Capacidad Antioxidante de Especias Típicas Consumidas en México 

    Mercado-Mercado, Gilberto (2014)
    El presente trabajo presenta las principales investigaciones sobre los potenciales efectos beneficiosos de las especias tradicionales mexicanas en la salud humana.
  • Proteínas de Suero y Composición Corporal 

    Bertheau, Cynthia (2014)
    Estudios recientes demuestran que el consumo de proteína de suero en combinación con ejercicio de entrenamiento de resistencia, es una manera segura y estrategia efectiva que ayuda a los adultos a desarrollar y mantener ...
  • Influencia de Goma Xantan y Goma Guar sobre las propiedades reológicas de leche saborizada con cocoa 

    Ospina, Mónica; Sepulveda, José (2014)
    En la formulación del yogurt descremado la incorporación de inulina fue factible, generando un producto fuente de fibra, de bajo valor lipídico y de buena aceptabilidad y caracterísitcas sensoriales apropiadas en los que ...
  • Top trends for 2014; Salty snacks evolve; Ethnic food safety 

    IFT Staff (2014)
    Bell shares top flavors and trends The worldwide marketing teams of Bell Flavors & Fragrances Inc. have compiled 2014’s top 10 trends and flavors to aid developers launching products. Bell’s list includes huacatay, kimchi, ...
  • Expanding Opportunities for Yogurt 

    Nachay, Karen (2014)
    The origin of yogurt dates back thousands of years, with some researchers thinking that this first yogurt resulted from the unintended fermentation of milk. While still basically fermented milk, today's yogurt available ...
  • Sauces Satisfy and Surprise 

    Despein, David (2014)
    A growing array of sauces and marinades addresses consumers’ desire for authentic, exotic, and ethnic fare that is easy to prepare.

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