Food processors and manufacturers transform raw materials into prepared products by performing a range of processes, including dry blending and emulsification. Industrial mixers and blenders meet the ...

A greater awareness of nanotechnology – understanding and exploiting materials at the atomic and molecular level – could offer food innovators a useful tool to drive R&D, Professor Kathleen Groves, a ...

This is because distinctive structural features of HAS mean that they are not fully broken down in the small intestine, whereas regular starches are more rapidly digested. HAS therefore provoke a ...