Production of Fruit Juice

Fruit juices are available on the market as ready to drink, concentrated, nectar, syrup, or powders. Although they are differently prepared, all of them are subjected to thermal treatment.

Dairy Products

The category of Dairy Products includes hundreds of different food products deriving from milking mammals usually cows, sheeps and goats. Milk is considered the most-uncomplete natural and traditional food from nutritional viewpoint. The amazing chemico-physical complexity of milk permits to obtain foods rich in proteins or in fats, lactose (sugars) and minerals, in particular calcium, as a function of processing approach.

Cold Atmospheric Plasma

Cold plasma is a non-thermal technology which can be used for the inactivation of microorganisms.

 

 

Phenolic compounds

Phenolic compounds are secondary metabolites that are responsible for sensory properties of foods, like taste, color, aroma and texture.

 

Production of Fruit Juice

Fruit juices are available on the market as ready to drink, concentrated, nectar, syrup, or powders. Although they are differently prepared, all of them are subjected to thermal treatment.

 

Beverages

Superficially, beverages may seem to be a dull topic. Liquids from a bottle that you drink and can get everywhere. At second thought, however, you might realise that there is a vast choice of different beverages, which you might choose for a variety of reasons, such a being thirsty or needing energy.

Freezing and Cooling

Freezing and cooling are preservation techniques with minimal impact on food products quality. In these unit operations the temperature is reduced, therefore slowing down deteriorative chemical and enzymatic reactions and microorganisms growth.

 

Allergies & Intolerances

Information provided in co-operation with the Food-INFO.net website.

At first, we have to distinguish between food hypersensitivity, food allergy and food intolerance, because there are important differences.

 

Food Hypersensitivity

Food hypersensitivity refers to all types of overreactions that an organism can have against a food component. Food sensitivity includes food allergy and food intolerance.