Eggs are a nutritious and versatile, relatively cheap and easy-to-find foodstuff that, either directly or as an ingredient in other preparations, characterises the usual diet of a large part of the world's population. Nutritionally, they are a source of protein of high biological value, being complete with all essential amino acids, and are rich in nutrients such as vitamins B12, [...]
The Food Contact Materials sector (FCM) is particularly suited to technological innovation. The so-called "active" and "intelligent" packaging allows interesting applications in food packaging that promote a substantial increase in the commercial life of packaged food. Regulation (EC) 450/2009 defines specific rules for active and intelligent materials and objects in addition to the general rules of Regulation (EC) No. 1935/2004 [...]
In recent years, the attention paid to fermented foods has increased considerably, mainly because they are increasingly classified as "functional foods"defined by the European Commission Concerted Action on Functional Food Science in Europe (FUFOSE) as "foods that demonstrate a beneficial effect on one or more specific functions of the body, beyond nutritional effects, which improve health and well-being and/or [...]
The "fresh" milk that the consumer can buy from the fridge can have a shelf life of about 20 days and maintain the organoleptic and sensory characteristics similar to those of fresh milk. To better understand why we start from the definition of milk, according to the EC Regulation n. 853/2004. Raw milk is defined as "milk produced by the [...]
Chemical food contaminants are defined as chemical substances not intentionally added to food and feed that may be present in them as a result of various steps in their processing or transportation. Chemical contaminants are: heavy metals; inhibiting substances; residues of previous plant protection products in primary production; chemical migration substances from contact surfaces and packaging materials that are not [...]
