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 ...

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 ...

Extrusion technology is one of the most promising technology platforms for the development of sustainable food products. This presentation will highlight the advantages of applying small-scale ...

The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more ...

In food drying applications, machine learning has demonstrated strong capability in predicting drying rates, moisture ...

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 ...

The Alpla Group, with corporate headquarters in Hard, Austria, says it is investing more than 5 million euros in an extrusion system for food-grade recycled polyethylene terephthalate (rPET) and the ...