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The purpose of the paper is to analyse the initiatives aimed at raising awareness of local communities on the importance of protecting and promoting distinct goods for sustainable food, culture, arts, and tourism, at EU level, to balance globalized food trends. The study carries out a comparative analysis at the level of three European Regions of Gastronomy: Coimbra Region, Sibiu Region and South Aegean Region. The key areas of the Region of Gastronomy Award program: raising citizen awareness about the food they eat, the value of local products and the need to innovate to protect local products. The benefits of such initiatives and their contribution to empowering local communities and to better quality of life were identified and highlighted. [ABSTRACT FROM AUTHOR]

Due to a high-energy consumption per unit in the milling industry, it is necessary to make a rigorous study on the grinding process and implicit on the methods for achieving the grist. The main goal of researchers in recent decades has been finding ways to reduce this energy consumption. In order to reduce energy consumption studies were made researches to highlight the influence of external load application rate on energy consumption in the grinding process. For this purpose, experimental research has been conducted on individual maize kernels at three different speeds 25 mm min-1, 50 mm min-1 and 100 mm min-1, maintaining constant moisture value. [ABSTRACT FROM AUTHOR]

This paper studies the effect of the added of salt in bread dough on its rheological properties and the quality of white bread. Table salt was added in a percentage varying between 0 and 2.5%, each of them being determined with the help of specific apparatus, the rheological characteristics of dough and physico-chemical indices of the bread resulting from the baking thereof. Following experimental research found that salt has a crucial role in obtaining high quality products, helping to develop loaf volume, conservation status of freshness for a long time and not least helps to improve the taste and aroma. [ABSTRACT FROM AUTHOR]