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 ...

High-moisture extrusion (HME) is a leading technology for producing plant-based meat analogues that closely mimic the fibrous texture, juiciness and mouthfeel of animal muscle. In HME, protein-rich ...

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 ...

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 ...