Synopsis of recent research by authors named "Alain le-Bail"
- Alain le-Bail's recent research focuses on advancing food technology and preservation methods, emphasizing innovative approaches such as microwave-assisted freezing and personalized 3D food printing to enhance quality and sustainability in food manufacturing.
- His work critically assesses new preservation techniques, contrasting them with traditional methods, and evaluates the implications of artificial sweeteners and polyols in food formulations on consumer health, particularly concerning appetite and endocrine responses.
- Le-Bail has also spearheaded studies on clean-label ingredients and their functional properties in baking, aiming to respond to consumer demands for transparency and health-conscious food options while addressing the challenges faced by the food industry in reformulating products.
