New protein texturization processes by extrusion cooking at high moisture levels
JC Cheftel, M Kitagawa, C Quéguiner - Food Reviews International, 1992 - Taylor & Francis
Although primarily used at low moisture levels, extrusion cooking with twin‐screw extruders
also applies to food mixes with 40–80% moisture. Such levels reduce or prevent viscous …
also applies to food mixes with 40–80% moisture. Such levels reduce or prevent viscous …
High-moisture extrusion: Meat analogues
R Osen, U Schweiggert-Weisz - 2016 - publica.fraunhofer.de
High-moisture extrusion cooking of plant proteins has recently gained increasing attention
for the production of meat analogues. The combination of heating and subsequent cooling of …
for the production of meat analogues. The combination of heating and subsequent cooling of …
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
EM Schmid, A Farahnaky, B Adhikari… - … Reviews in Food …, 2022 - Wiley Online Library
High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …
polysaccharides into fibrous structure that is used in the industrial production of meat …
High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review
V Guyony, F Fayolle, V Jury - Food Reviews International, 2023 - Taylor & Francis
Creating new plant-based protein-rich products is one of the major issues to succeed in
feeding the fast growing world population. Indeed the best strategy to decrease meat …
feeding the fast growing world population. Indeed the best strategy to decrease meat …
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking
SHV Cornet, SJE Snel, FKG Schreuders… - Critical Reviews in …, 2022 - Taylor & Francis
Consumption of plant-based meat analogues offers a way to reduce the environmental
footprint of the human diet. High-moisture extrusion cooking (HMEC) and shear cell …
footprint of the human diet. High-moisture extrusion cooking (HMEC) and shear cell …
[HTML][HTML] Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processing
A Nisov, M Nikinmaa, E Nordlund, N Sozer - Food Research International, 2022 - Elsevier
This study investigated the effect of pH on fibrous structure formation (protein alignment)
during high-moisture extrusion processing of gluten, rice protein, as well as pea protein …
during high-moisture extrusion processing of gluten, rice protein, as well as pea protein …
High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect
J Zhang, Q Chen, DL Kaplan, Q Wang - Trends in food science & …, 2022 - Elsevier
Background Recently, plant-based meat substitutes have generated considerable interest
for their benefits in terms of environmental sustainability and personal health. High-moisture …
for their benefits in terms of environmental sustainability and personal health. High-moisture …
[图书][B] Advances in food extrusion technology
M Maskan, A Altan - 2012 - api.taylorfrancis.com
Eating and drinking foods are vital habits of humans. During the centuries, different practical
techniques and skills were developed by people all over the world to process foods. In …
techniques and skills were developed by people all over the world to process foods. In …
Blending proteins in high moisture extrusion to design meat analogues: Rheological properties, morphology development and product properties
P Wittek, HP Karbstein, MA Emin - Foods, 2021 - mdpi.com
High moisture extrusion (HME) of meat analogues is often performed with raw materials
containing multiple components, eg, blends of different protein-rich raw materials. For …
containing multiple components, eg, blends of different protein-rich raw materials. For …
Towards understanding the mechanism of fibrous texture formation during high-moisture extrusion of meat substitutes
JLS Murillo, R Osen, S Hiermaier… - Journal of food …, 2019 - Elsevier
This paper investigates the physical mechanisms of structure formation during high-moisture
extrusion of vegetable proteins. Our model starts from the observation that extrudates with …
extrusion of vegetable proteins. Our model starts from the observation that extrudates with …
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