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 ...

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 ...

Levels of aflatoxins in peanut meal may be reduced by up to 84 per cent, using an extrusion cooking process, according to new research. The study, published in LWT - Food Science and Technology, ...

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 ...