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The objectives of this project depart from the need to replace colored compounds and aromatic synthetic chemical compounds pigmented or flavorings from natural sources whose stability in the matrices under consideration during the storage and distribution is lower.The project therefore aims to find solutions aimed at the stabilization of the characteristics of color and aroma in some products, particularly confectionery candies, sweets and waffles with the ultimate goal of increasing the competitiveness of the industry at national and international. The project is carried out in collaboration with companies Gelco (agent), William Di Carlo (confetti) and Alidoro (waffles). to improve the quality of plant products processed "at least"
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