Tag Archives: aroma
How to reduce salt in bread by fooling taste
Reducing sodium dietary intake is a global priority in public health. The World Health Organization (WHO) recommends sodium intake for adults to be 2 g/day maximum, equivalent to 5 g/day of cooking salt (sodium chloride, NaCl), whereas
High phenolic content in extra virgin olive oil influences the release (time-intensity) of aroma compounds in mouth
The popularity of extra virgin olive oil (EVOO) is linked both to its pleasant sensory notes and health properties. The sensory notes of EVOO are attributed to the presence of aroma compounds while bitterness and pungency are
Cyclodextrins in active packaging
Active packaging serves not only as passive barrier designed to delay adverse effects of the environment on the packaged item, e.g., food, but allows interaction between the packaged goods and the environment. It controls moisture, oxygen, may
Not only pasta: using durum wheat semolina for producing high quality Dittaino bread
Artisanal agri-food products are obtained according to traditional recipes and processing technologies, with features of high quality and genuineness. The “protected designation of origin” (PDO) quality mark identifies a food product whose features strictly depend on the
