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 ...
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 ...
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 ...
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 ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results