Food & Nutrition

This section is entrusted with the task of informing the reader on the most current developments in scientific research in the dairy sector and in related or similar fields. The notes will prefer topics of scientific and nutritional interest not only derived from the most accredited world bibliography but also resulting from applied research carried out through the conjunction of intentions and activities of the ” Brazzale Science Center ” with purposes promoted by the “FERL-UniMi Research Laboratories”.
The “Food & Nutrition” section will also constitute an open window on the studies of the Center and on the analytical activities that the same will conduct by virtue of the scientific interface in place, in order to establish a new means for sharing with the reader of emerging issues at full range in Food.

Food & Nutrition

·26 January 2022

Introductory remarks on some minor components of the fat fraction of milk and their role in nutrition – Note 1

Fernando Tateo - Full Professor of Food Science and Technology, University of Milan

Monica Bononi - Professor of Food Chemical Analysis, University of Milan

Given that it is now widely accepted that the key events responsible for reducing human lifespan are linked to the high risk of cardiovascular events, many sources have suggested that the risk of these events... Read More

Food & Nutrition

·24 January 2022

Circadian rhythm and micronutrient content of milk

Fernando Tateo - Full Professor of Food Science and Technology, University of Milan

Franz Halberg (*) was the first to define “circadian rhythm” as the sequence of responses of an organism to the passing of time over a 24-hour period. The term “circadian” was coined by taking the... Read More

Food & Nutrition

·21 December 2021

Introductory remarks on some minor components of the fat fraction of milk and their role in nutrition – Note 2

Prof. Fernando Tateo - Full Professor of Food Science and Technology, University of Milan Prof. Monica Bononi - Professor of Food Chemical Analysis, University of Milan

The attention to the isomeric fatty acids, known with the acronym CLA, that are present in the milk of ruminants in concentrations of 0.3 to 1.0 % of the total fatty acids, is due to... Read More

Food & Nutrition

·21 December 2021

Dairy products have no analogs, substitutes or imitations.

Prof. Fernando Tateo - Professor of Food Science and Technologies - Unversity of Milan & Monica Prof. Monica Bononi - Professor of Food Chemical Analysis, University of Milan

Supporting the scientific merit of publications aimed at highlighting alleged similarities between milk and emulsions derived from seeds (soy, cashew, etc..) is an extremely risky practice from an ethical, lexical and scientific point of view.... Read More

Food & Nutrition

Introductory remarks on some minor components of the fat fraction of milk and their role in nutrition – Note 1

Circadian rhythm and micronutrient content of milk

Introductory remarks on some minor components of the fat fraction of milk and their role in nutrition – Note 2

Dairy products have no analogs, substitutes or imitations.

Registration for newsletters

Nutritional rationales as the key determinant in classifying ice cream

Innovation in the storage/maturation of Gran Moravia cheese in an environmentally sustainable microclimatic zone.

Circadian rhythm and micronutrient content of milk

Top 3 Stories

Introductory remarks on some minor components of the fat fraction of milk and their role in nutrition – Note 1

Circadian rhythm and micronutrient content of milk

Introductory remarks on some minor components of the fat fraction of milk and their role in nutrition – Note 2

Dairy products have no analogs, substitutes or imitations.

Registration for newsletters

Nutritional rationales as the key determinant in classifying ice cream

Innovation in the storage/maturation of Gran Moravia cheese in an environmentally sustainable microclimatic zone.

Circadian rhythm and micronutrient content of milk

Top 3 Stories

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