A comprehensive view of National Research Council Italy. This page highlights a small sample of our full coverage.
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Recent Articles

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Italian researchers make changes to product packaging that extends shelf life of fresh pasta by 30 days; researchers changed ratio of modified atmosphere packaging gasses and the combination of plastic films, also added a probiotic mixture to the dough

Study finds controlled semi-solid fermentation of seaweed is a valid strategy for easy bio-stabilization, could drive new seaweed-based food products; select lactic acid bacteria, coagulase-negative staphylococci were used as starter preparations

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