The purpose of food processing today is to make food safer, more nutritious and tastier, and
to increase storage life. Consumers have a lack of trust in the way food is produced …

Production of insects for food and feed purposes is rapidly emerging in Europe, filling an
important niche of locally supplied protein and fat sources with improved environmental …

To investigate the effect of low moisture extrusion cooking on the structural changes of
protein and expansion properties, a pea protein isolate was processed in a twin screw …

Product developers tend to make a distinction between different types of agglomerated
powders depending on whether they are produced by the pharmaceutical, detergent …

Vitamins and iron are micronutrients that are of paramount importance in human nutrition.
High prevalence of the diseases caused by micronutrient deficiency accentuates the need to …

BACKGROUND The protein‐rich fractions of pulses and pseudocereals exhibit a well‐
balanced amino acid profile, particularly when combined in different portions, and are …

Melt emulsification is a top-down approach that so far has been applied in the food
industries (cf. homogenization of milk) and in pharmaceutical applications. Within this …

Available literature and previous studies focus on the Pulsed Electric Field (PEF) parameters
influencing the drying process of fruit and vegetable tissue. This study investigates the …

This handbook provides a comprehensive overview of the processes and technologies in
drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and …

Das Handbuch vermittelt die Grundlagen wie das thermische Regime der Erde, die
oberflächennahe Geologie, geologisch-geophysikalische Grundlagen, zugrunde liegende …