Extrusion processing is a high-throughput thermo-mechanical technique employed to convert diverse food ingredients into a wide array of products such as expanded snacks, ready-to-eat segments, pasta ...

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 new invention from the Department of Energy's Pacific Northwest National Laboratory (PNNL) could soon help manufacturers ...

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 ...

Okara is a by-product obtained from soybean milk containing high dietary fiber. This study focused on how to add value to okara by converting it into okara cellulose powder. The feasibility of using ...

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, ...

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 ...

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 ...

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 ...