by michel.infantes@hotmail.com | Oct 18, 2024 | Academic
Sourdough Bread Sourdough Sourdough bread is the oldest method of making bread used in bakery. Although, since the industrial production of baker’s yeast at the end of the 19th century, the “baguette” and white bread have become essential,...
by michel.infantes@hotmail.com | Oct 3, 2024 | Academic
Polyols Polyols Food manufacturers have been trying to reduce sugars for decades, under the injunctions of health authorities, political and regulatory constraints and consumer demand. A family of additives are widely used, particularly in confectionery, low-fat cocoa...
by michel.infantes@hotmail.com | Sep 19, 2024 | Non classé
Sugar in food Sugar Sugars have become a health problem, not by their nature, because we need them, but by their overconsumption, especially by children. According to the French Society of Nutrition, already in 2017, 83% of children consumed more sugar than the World...
by michel.infantes@hotmail.com | May 4, 2024 | Academic
Legumes (pulses) Pulses Legumes (pulses) are very important plants for agriculture and for animal and human nutrition. In botany, it is the Fabaceae family (Faba = Bean in Latin) which is one of the largest families of flowering plants. They are also called...
by michel.infantes@hotmail.com | Feb 6, 2024 | Non classé
Protected origin for foods D.P.O origin label for Foods Let’s talk a little bit about the controlled and protected designations of origin that concern French and European food products. There are many acronyms on the packaging and advertisements of traditional...
