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Food processing aids and additives, between re-evaluation and novelties
10 September 2014
Dry plant extracts
Flavours for beverages
Vegetal fibres as fat replacers for bakery products
Recent applications in sweeteners
Fibres and other healthy ingredients for the bakery sector
2 September 2014
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Avocado oil, suitable ingredient for the production of spreadable chocolate cream
9 November 2013
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Enzymes, the natural alternative to additives
4 August 2013
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Additives for pastry-making
25 July 2013
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Bread and baked goods, more and more space for innovative ingredients
25 October 2021
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Food colorants: determination of the use of E-141 colorant (ii) in...
3 July 2013
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New European rules for flavouring substances
19 July 2013
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Beverage
Red wine protein stabilization
13 November 2012
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New technological challenges and non-traditional ingredients
18 March 2013
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Gluten-free, new frontiers for bakery products
14 October 2013
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