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Engineers will explore green future for food processing at WSU-hosted conference

Food engineers from WSU will host the upcoming Conference of Food Engineering, Aug. 25–28 in Seattle to spark new ideas for a more efficient, sustainable global food industry.

Seattle
Washington
United-states
Washington-state-university
Juming-tang
Yanyun-zhao
Shyam-sablani
Gustavo-barbosa-canovas
Seattle-westin-hotel
Oregon-state-university
Department-of-biological-systems-engineering
National-institute-of-food

New treatment for baking with raspberries

New treatment for baking with raspberries Raspberry muffins are in our future. Washington State University scientists have figured out a way to treat raspberries before they’re frozen so that they maintain their structure when thawed. The tart little berries are very delicate and freezing damages their cells. They turn to mush when baked and leak juice into the surrounding baked product, making them unattractive and diluted in flavor. As a result, frozen raspberries are rarely used in baking, whether at home or in commercial bakeries. But that’s about to change. In a recent article published in Food and Bioprocess Technology, Shyam Sablani and his team describe their method of reducing syneresis, or the leaking out of liquid.

Washington
United-states
Washington-state-university
Armando-quintanilla
Shyam-sablani
Bioprocess-technology
Department-of-biological-systems-engineering
State-university
Biological-systems
Fruit
Vegetable
Banana

Researchers make raspberries easier to use in baking

A WSU research team developed a treatment to make frozen raspberries more desirable in baked goods. The berries are primarily grown in California, Washington and Oregon, and are growing in demand. However, they are not currently successful when used in baked goods, said Shyam Sablani, project adviser and professor in the WSU Department of Biological.

California
United-states
Oregon
Washington
Armando-quintanilla
Shyam-sablani
Department-of-biological-systems-engineering
School-of-food-science
Washington-state-department-of-agriculture
Biological-systems
Washington-state-department
கலிஃபோர்னியா

New treatment unlocks potential for baking raspberries | WSU Insider

March 1, 2021 Store-bought frozen raspberries (left) don’t maintain their shape or their juices compared to treated raspberries (right). By Scott Weybright PULLMAN, Wash. -Raspberry muffins are in our future. Washington State University scientists have figured out a way to treat raspberries before they’re frozen so that they maintain their structure when thawed. The tart little berries are very delicate and freezing damages their cells. They turn to mush when baked and leak juice into the surrounding baked product, making them unattractive and diluted in flavor. As a result, frozen raspberries are rarely used in baking, whether at home or in commercial bakeries. But that’s about to change.

Washington
United-states
Washington-state-university
Armando-quintanilla
Scott-weybright
Shyam-sablani
Natural-resource-sciences
College-of-agricultural
Bioprocess-technology
Department-of-biological-systems-engineering
Natural-resource
State-university

New treatment unlocks potential for baking raspberries

New treatment unlocks potential for baking raspberries
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Washington
United-states
Washington-state-university
Armando-quintanilla
Shyam-sablani
Bioprocess-technology
Department-of-biological-systems-engineering
State-university
Biological-systems
Western-washington
Washington-state-department
Agriculture-specialty-crop-block
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