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 ...
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 ...
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 ...
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 ...
Accurate prediction of breakthrough extruding force is very important for extrusion production, especially for the large-scale extrusion process, which directly affects the production costs and safety ...
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