Synopsis of recent research by authors named "Le-Bail Alain"
- Le-Bail Alain's recent research focuses on innovative food processing technologies, particularly exploring the benefits of microwave-assisted freezing methods for enhancing mushroom quality and the applications of 3D food printing in personalized nutrition and food manufacturing.
- His work critically assesses emerging food preservation techniques, aiming to provide a balanced view on their effectiveness compared to traditional freezing methods, supporting the need for rigorous scientific evaluation of new food technologies.
- Additionally, he investigates the impact of sugar substitutes and clean-label ingredients on food quality, aiming to address consumer health concerns while maintaining desirable sensory attributes in baked goods and other food products.
