Measuring the (quality) characteristics of proteins
Proteins are found to a greater or lesser extent in almost all food products. Despite the fact that, based on traditional protein crops, sufficient protein should be available for humans and animals in the future, people are looking for all kinds of new protein sources or to add value to agro streams by also using them as a protein source for human consumption. For example, new protein sources can provide less environmental impact, more space and sufficient protein for the growing world population. In addition, proteins can be used as a catalyst and used in technical applications. In this article we will talk about measuring the (quality) characteristics with Near Infrared. For measuring the particles size you can watch our webinar on the Classizer ONE of EOS.
