There is an increased need to change the way we manufacture foods to achieve carbon-neutral value chains. This may include the use of new ingredients from less known sources, fine tune processing conditions and formulations, and closely control the formation of structure to avoid overprocessing or to optimize the nutritional functionality of the food. A few systems have been studied in great...
Protein-rich cereals and legumes such as, quinoa, wheat and lupin, during latest years have got a lot of attention in food sector because of their potential to substitute imported soy. Quinoa seeds originating from the Andean region are known for its superior nutritional characteristics that include attractive amino acid composition, vitamins and minerals, highly suitable for development of...
For a rational redesign of the production of meat analogues one should understand the formation kinetics of a good texture. Neutron scattering yields all kind of information on the bulk of the meat analogues. We used several neutron techniques to characterise these materials. We performed most measurements on calcium caseinate based meat replacements [1]. Quasi-elastic neutron scattering has...
