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 ...

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 ...

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 ...

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 ...

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 ...

Earlier this year, Pacific Northwest National Laboratory in Richland, Washington, announced that it took delivery of the second generation of its ShAPE, or Shear Assisted Processing and Extrusion, ...

Editor?s note: The author, Donald E. De Laney, a consultant in polymer process rheology, worked with GE for 17 years and has worked with Dynisco over the past eight years. The plastics compounding and ...