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Autor: Stefano Serra

Publikováno v: Rendiconti. Classe di scienze matematiche e naturali (Ist. lomb. Accad. sci. lett., 2005) (2020). doi:10.4081/scie.2018.654 Authors
info:cnr-pdr/source/autori:s.serra/titolo:Aromi naturali: Legislazione e sintesi/doi:10.4081%2Fscie.2018.654 Authors:/rivista:Rendiconti. Classe di scienze matematiche e naturali (Ist. lomb. Accad. sci. lett., 2005)/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume
Isituto Lombardo Accademia di Scienze e lettere di Milano, Milano, 12/04/2018
info:cnr-pdr/source/autori:S. Serra/congresso_nome:Isituto Lombardo Accademia di Scienze e lettere di Milano/congresso_luogo:Milano/congresso_data:12%2F04%2F2018/anno:2018/pagina_da:/pagina_a:/intervallo_pagine

This report describes the legal regulations concerning flavour production, classification and marketing. The effect that the legislation itself has brought in the development of new methods of synthesis of natural flavors is described in detail.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67b70c3bba1b872f3529433fe5e0ddfb
https://doi.org/10.4081/scie.2018.654

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News

Deaths.

Publikováno v: New York Times. 3/11/2018, Vol. 167 Issue 57898, p22-23. 2p. 11 Black and White Photographs.

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Katsaus elintarvikearomeihin

Autor: Suominen, Kimmo, Suomi, Johanna, Hirvonen, Tero, Tuominen, Pirkko

Aromilla tarkoitetaan ainetta, jota ei ole tarkoitettu kulutettavaksi sellaisenaan, mutta jota lisätään elintarvikkeeseen antamaan tai muuttamaan elintarvikkeen tuoksua tai makua. EU:ssa on hyväksytty elintarvikekäyttöön noin 2 500 kemiallises

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1593::fb7f620d13979f8c80c9288893cb4b8b
http://hdl.handle.net/10138/237025

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Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions

Autor: Giulia Tabanelli, Luigi Grazia, Fabio Coloretti, Rosalba Lanciotti, Fausto Gardini, Cristiana Chiavari

Publikováno v: Food Control. 26:416-426

In this work, two types of traditional Italian dry fermented sausages (Felino-type and Milano-type), were analyzed as a case study. The aim was to evaluate the effect of different environmental conditions in the drying chambers and different starter

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::135bcac4349479b80cbb6a20fceec6b0
https://doi.org/10.1016/j.foodcont.2012.01.049

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