Unlike boiling and frying, where the heat from the water penetrates to the core of the food from the outside, microwaves can heat up ingredients fast and this is a more gentle…
Main conclusions Improved protein digestibility of "smart yoghurt" compared to traditional yoghurt Heat treatment (85 °C, 20 min) reduces protein…
Direct link to sustainability information about the technologies: Microwaves | High pressure |…
Trust in openness Marketing communication is most powerful when it is built on optimal food product properties. When high quality and desirable product properties are…
The impact of food processing on protein digestibility can best be studied by in vitro models mimicking human digestion combined with suitable analytical tools. Why is…
Purpose of test/study/ experiment/trial Metabolite patterns can provide insight into the consequences of different food treatments. By comparing differently processed…
Historically, food science has had a reductionist approach, focusing on the analysis of single compounds derived from food. However, new technological advances are making it…
When consumers consider whether to buy foods that are treated with new and sometimes unknown processing technologies, there are some arguments that make them more willing to…
Material that is transparent to visible light may not be transparent to UV-C light. Opaque components such as labels or printed inks should also be avoided as they may create…
This means that all kind of packaging materials can be considered suitable for PEF processed products including, for instance, pouches, trays, jars or bottles and made of any…
Since ultrasound in most cases are applied before packaging, all kinds of packaging materials can be considered suitable, such as pouches, trays, jars or bottles made of any…
The product itself may experience a volume reduction of up to 15 percent. This means that the packaging must be sufficiently flexible to withstand a 10%-15% ‘squeeze’ (…
