Des marges de progrès sont possibles à la fois par une exploration systématique des sources de protéines végétales, par une amélioration des procédés de préparation, par une exploitation des complémentarités entre sources protéiques et enfin par une meilleure connaissance des propriétés fonctionnelles et nutritionnelles. Read more
The plant reign and its great diversity require efficient strategies to produce ingredients rich in proteins, fibers, starches, lipids… Read more
Meat processing industry will not be enough to meet global demand for food protein
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IMPROVE has been asked to become an AOCS member with the aim of promoting protein processing technologies and participating in the implementation of standardized methods to characterize the functional properties of proteins Read more
the crude protein of soybean meal (SBM) ranges from 41 to 50% (dry matter basis) depending on the amount of hulls that is removed, and the processing method used Read more
For new products and new raw materials, it is essential to develop and to use suitable analysis methods for their characterisation. Read more
