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 ...

DUBLIN--(BUSINESS WIRE)--Research and Markets (http://www.researchandmarkets.com/research/bcd493/extrusion_problems) has announced the addition of Woodhead Publishing ...

Wheat is a cereal crop used in many ready-to-eat products such as bread, noodles and cakes due to its favorable sensory qualities and processing properties. The extrusion process further enhances ...

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 ...

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 ...

Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products. Noa Weiss is an expert ...

Shifting to sustainable food production and a circular food economy is seen as key to cutting carbon emissions and feeding a growing global population. In response, scientists are developing new ...