Abstract: Food preparation comprising a tomato sauce base and a plurality of rissoles containing at least one foodstuff chosen among fish, vegetables and legumes in an amount of at least 20% by weight of the total weight of said rissoles and optionally white meats, in particular chicken and/or turkey.

Abstract: A native starch-based thickened food composition suitable to be used as a base for the preparation of sauces, containing, in percentage weight over the weight of the composition, 0 to 7% maltodextrins, 0 to 3% one or more dietary fibers, at least 4% edible fats and at least 0.5% milk proteins, the overall percentage content of maltodextrins and dietary fibers being at least 1%, is described; a process for the preparation of such a composition is also described.

Abstract: A method is described for the determination of lactic acid in organic materials of alimentary interest that involves reacting, in a buffered aqueous medium, a sample of the said materials, or a solution obtained by extracting them, with an enzyme system comprising L(+) lactate oxidase, D(-) lactate dehydrogenase and horseradish peroxidase and measuring the concentration of any oxygen produced as a result of the oxidation of the lactic acid contained in the said sample with an amperometric electrode that is selective for oxygen.A biosensor that can be used to put the above method into effect is also described.