Chiriotti Editori SRL

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Industrie delle Bevande


3 - Use of polyaspartates for the tartaric stabilization of a red wine (Dolcetto cv.)
M. Guaita - S. Motta - L. Panero - A. Asproudi - M. Petrozziello - A. Bosso
Tartaric precipitations are the main cause of deposit formation in bottled wines. The use of additives which can prevent these precipitations (metatartaric acid, cellulose gums, mannoproteins) is allowed in enology. In 2012, the STABIWINE project was started, in order to study the effectiveness of new molecules, the polyaspartates (PASPs), for the tartaric stabilization of wines. The stabilizing effectiveness of 5 products, 4 different PASPs and 1 MTA, was verified at a dose of 100 mg/L in a Dolcetto red wine. The tartaric stability was evaluated with the cold test and the mini-contact test immediately after the addition of the products and after 3, 6 and 12 months of bottle aging. In parallel, the colour evolution, the trend of total anthocyanins and flavonoids content, the colloidal stability and the turbidity were monitored. The trials with PASPs and MTA were stable against tartaric precipitations, but only those with PASPs remained stable after one year of bottle aging. The addition of PASPs did not cause any increase in turbidity, nor loss of colour or of anthocyanins and flavonoids. Therefore, the good stabilizing properties of PASPs allow therefore to hypothesize their future use as enological additives.

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Product category: Trade magazines

Tecnica Molitoria


166 - Bread made with durum wheat semolina rendered gluten-free: characterization and comparison with commercial gluten-free products
Part I, materials and methods
C.G. Rizzello - M. Montemurro - M. Gobbetti
Durum wheat semolina was fermented with sourdough lactic acid bacteria and fungal proteases aiming at a complete gluten hydrolysis. The gluten-free (GF) semolina, added with naturally GF ingredients and structuring agents, was used to produce bread (rGFB) at industrial level. An integrated approach including the characterization of the main chemical, nutritional, structural, and sensory features was used to compare rGFB to a gluten-containing bread and to five commercial naturally GF breads. Beyond the huge potential of market expansion, the main advantages of semolina rendered GF can be resumed in the high availability of free amino acids, the high protein digestibility, the low starch hydrolysis index, and the better technological properties of bread compared to the commercial GF products currently present on the market.

174 - Rapid alert system for food and feed: the 2016 RASFF notifications in the European Union and in Italy. Focus on cereals, feeds and bakery products
A. Baiguini - S. Colletta - V. Rebella - L. Capancioni
The rapid alert system for food and feed (RASFF) is an important tool to ensure the cross-border follow of information to swiftly react, when risks to public health are detected in the food and feed chain. The legal basis of the RASFF is Regulation EC/178/2002, in Articles 50, 51, and 52. The system provides different types of notification: the most important are the “alert” because they require quick action to safeguard consumers health. During 2016, total number of notifications in the European Union (plus Switzerland and Norway) was 2 925: 2 583 notifications were related to food, 210 were related to feed and 132 were related to food contact materials (FCMs). Italy has contributed with 415 notifications, and more specifically has reported 31% of all notifications on FCMs and 13% of the notifications related to feedstuff. Regarding feeds, Italy has notified about 10% of the notifications. Among food, cereals and bakery products were involved in about 4% of the notifications (112 cases reported).  

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Product category: Trade magazines

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From 1950 to educate and inform the operators of the food and beverage technology

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