The quality of the protein is improved in soy–cereal mixtures because soy protein is a rich source of lysine, the first limiting essential amino acid in most cereal proteins. The soy biopeptide induced a significant increase in glycosaminoglycan synthesis – both in vitro and in vivo after 1 month treatment; it also stimulated collagen synthesis
Appearance matters – not only in business meetings but also in the supermarket. Because we eat with our eyes first, it is highly important to achieve consumers’ expectations when producing food and drink. Consumers choice is strongly influenced by color, often profoundly. The ability to measure and assess color accurately, instantly and repeatable can therefore be a game-changer in the food industry.
Key Technology has introduced VERYX® digital sorters for fresh and frozen berries. Featuring an innovative mechanical architecture, sustained all-sided surface inspection, next-generation cameras and lasers, unique multi-sensor Pixel Fusion™, a high-precision ejection system, specialized product handling systems and extreme ease of use, VERYX maximizes sorting accuracy.
The energy, as a physical quantity, is correlated with work or product of force and displacement. The statistical approaches to thermodynamics are concerned with understanding of cause-effect relationship of heat related parameters in context of three types of motion – translational, rotational and vibrational.