THE INTERNATIONAL SYMPOSIUM ON CAROTENOIDS
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1. Recovery of plant food by-products to develop new food ingredients/additive
This approach has included valorization of by-products of tomato processing, apple processing and winemaking.
2. Development of foods for specific consumers’ needs
This approach led to the design of new tomato- and apple- based foods.
3. Predictive modelling of chemical, physical and microbial phenomena in foods
This approach was applied to preserved vegetables and fruits (tomato pulp, puree, and paste, peach and nectarine puree and nectar), minimally-processed fruits (chicory, carrot), dried products (apple, carrot, tomato) and extra virgin olive oil.
4. Study of the relationships between water properties and stability in dried and intermediate moisture foods
This approach was applied to develop optimal formulations of dried tomato-, carrot-, apple- and grape- based products.
5. Pilot-plant study and scaling-up of new technologies
6. Food value chains
Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy
THE INTERNATIONAL SYMPOSIUM ON CAROTENOIDS
Registration and abstract submission are open...
The Gordon Research Seminar and Conference on Carotenoids will be held in January!...
Special issue of Molecules on “Natural Antioxidants, Dyes and Their Synthetic Analogs"...
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