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Flavours & Sensory Workshop on Plant Based Proteines

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Flavours & Sensory Workshop on Plant Based Proteines Register Online FLAVOURS & SENSORY WORKSHOP ON PLANT BASED-PROTEINESPlant-based food – Algae based food – proteines from Insects  Hosting Country 2022: SwitzerlandDate: June, 2022 (exact date will be communicated later)Venue: Montreux, Switzerland Introduction Eptes Food Flavours Analytical, in collaboration with the Climate Show, would like to invite …

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SPECIAL FLAVOURS IN WINE IN THE Context of Climate Change

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Flavours in wine & Climate Change Workshop 2022 Register Online ANALYTICAL & SENSORYMONITORING FLAVOURS IN WINE AND THEIR LINK TO CLIMATE CHANGERotundone, Hotrienol, Rose Oxide, Vitispirane and many others….. Hosting Country 2022: SpainDate: June 9-10, 2022Venue: ZARAGOZA, SPAIN Introduction Eptes Analytical would like to invite all scientists and the international research community working in the field of Enology to …

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The Monthly Digest – Food Waste – February & March 2018

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Food Waste and by-products R & D abstracts – February & March 2018 Deep eutectic solvents pretreatment of agro-industrial food waste (research) Waste biomass from agro-food industries are a reliable and readily exploitable resource. From the circular economy point of view, direct residues from these industries exploited for production of fuel/chemicals is a winning issue, …

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The Monthly Digest – Food Waste – April & May 2018

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Food Waste and by-products R & D abstracts – April & May 2018 Food waste as a source of value‐added chemicals and materials: a biorefinery perspective (review) As the availability of fossil‐based resources declines, there is an impending necessity of finding alternative feedstock able to secure the production of fuels and chemicals. Exploitation of biomass as …

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The Monthly Digest – Aromas and flavours – April & May 2018

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Aromas and flavours R & D abstracts – April & May 2018 Biogeneration of aroma compounds (review) Aroma compounds may be recovered from natural sources, produced by chemical synthesis or by biotechnological means. The latter approach has faced constant growth and it is expected to continue expanding in the future. This study reviews the recent …

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The Monthly Digest – Aromas and flavours – February & March 2018

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Aromas and flavours R & D abstracts – February & March 2018 Biosynthesis and production of sabinene: current state and perspectives (review) Sabinene is an important naturally occurring bicyclic monoterpene which can be used as flavorings, perfume additives, fine chemicals, and advanced biofuels. Up to now, this valuable terpene is commercially unavailable since there is no …

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The Monthly Digest – Food Waste October 2017

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Food wastes and by-products R & D abstracts – October 2017   Putting together the puzzle of consumer food waste: Towards an integral perspective (review) Although consumer food waste has increasingly received attention in both the public and the scientific domain, its complex nature is far from unraveled. This study aimed to contribute to an …

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The Monthly Digest – Aromas and Flavours October 2017

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Aromas and flavours R & D abstracts – October 2017 Japan Flavour and Fragrance Materials Association’s (JFFMA) safety assessment of food-flavouring substances uniquely used in Japan that belong to the class of aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups (review) We performed a safety evaluation using the procedure …

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The Monthly Digest – Food Waste September 2017

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Food wastes and by-products R & D abstracts – September 2017 Enhanced polyhydroxyalkanoate (PHA) production from the organic fraction of municipal solid waste by using mixed microbial culture (research) In Europe, almost 87.6 million tonnes of food waste are produced. Despite the high biological value of food waste, traditional management solutions do not consider it …

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The Monthly Digest – Aromas and Flavours September 2017

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Aromas and flavours R & D abstracts – September 2017 Microbial diversity of traditional kefir grains and their role on kefir aroma (research) Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification …

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