Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation.

The complex dynamics between oxygen exposure, sulphur dioxide (SO) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO works as an antiseptic and antioxidant. However, its excessive use has raised health concerns.

Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects.

The use of by-products as functional ingredients for bread recipes may open up new horizons in terms of product innovation to increase nutraceutical characteristics and/or shelf-life. In this research, the ability of residual products from important food chains ( and wine) to influence the water binding capacity of dough and bread was investigated in order to create industrial breads of high quality with prolonged shelf-life in the absence of any chemical additives (e.g.

Sealing Wax and Bottles in Bags-A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results.

Generally, olive oil possesses natural protection against oxidation due to antioxidant compounds such as phenols and tocopherols. However, in the case of refined olive oil, the refining process unavoidably reduces the presence of these compounds. Considering these considerations, the objective of this study was to address the issues related to the "tightness" of the cap used for packaging oil in SALOV, aiming to extend the product's shelf life.