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Research on the Technologies of Food Extraction, Pressing and Extrusion
Christianne E C Rodrigues1, Maria Carolina Capellini1, Daniel Gonçalves2
1Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, Brazil.
Foods (Basel, Switzerland)
|December 17, 2024
Summary
This editorial discusses advancements in food extraction, pressing, and extrusion technologies. It highlights new opportunities and challenges for developing innovative food products and improving processing efficiency.
Area of Science:
- Food Science and Technology
- Chemical Engineering
Background:
- The food industry continually seeks innovative processing technologies.
- Optimizing extraction, pressing, and extrusion methods is crucial for product development and efficiency.
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