In this interview, AZoM talks to Dr.-Ing. M. Azad Emin, Chair of Food Process Engineering at Karlsruhe Institute of Technology, about his team's research within the field of sustainable foods, and the ...

A study examining the effects of single and twin thermal screw extrusion on the protein quality of grain-free pet foods including animal- or plant-based protein ingredients found that amino acid ...

Bamboo worm powder. Researchers from the Karlsruhe Institute of Technology are working on creating insect flours with properties that are conducive to baking. Insects could be a key contributor to ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three? After some years of rapid growth, the ...

These findings are detailed in Integration of Artificial Intelligence in Food Processing Technologies, a detailed review that ...

High moisture extrusion is considered as key technology for producing plant-based meat. It presents a continuous process comprising a high range of adjustable parameters that allow to achieve ...

Thanks to their safety, ease of application and ability to administer a precise dose of an active pharmaceutical ingredient (API), orally disintegrating films make an appealing method of dosage. The ...