Tag Archives: aroma

Cyclodextrins in active packaging

Cyclodextrins in Active Packaging. Atlas of Science

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