Food science and technologies

Preserves: how to avoid the dangers in home preparations

One of the most ancient Italian culinary traditions that still finds a great use today for its typical territorial characteristics is the preparation of domestic preserves: vegetables and vegetables in oil, pickled or in brine, jams with all types of fruit, sauces. Domestic preserves are not difficult preparations, but they can become “dangerous” or in any case represent a risk [...]

Active packaging: how to improve shelf life

Many foods are sensitive to oxygen which is directly or indirectly responsible for their deterioration. In many cases, in fact, the alterations are caused by oxidation reactions or by the presence of aerobic microorganisms. The presence of oxygen (O2) in food packaging is mainly due to failures in the packaging process, such as gas mixtures containing oxygen residues or inefficient [...]