Enhancing the nutritional profile of African sharptooth catfish (<i>Clarias gariepinus</i>) through dietary supplementation with natural minerals and probiotic <i>Escherichia coli</i> 39-SN. [PDF]
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The texture of plant protein‐based meat analogs by high moisture extrusion: A review
Journal of Texture Studies, 2022AbstractMeat analogs produced by high moisture extrusion (HME) are considered to be one of the products that have great potential for replacing real meat. The key issue as a meat analog is whether the texture can meet the standards of real meat.
Xin Zhang +6 more
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High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review
Food Reviews International, 2022International ...
Valérie Guyony +2 more
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Quality Comparison of Low- and High-Moisture Meat Analog Used in Plant-Based Burger Patty
Food Engineering Progress, 2022This study aims to investigate the physicochemical properties of meat analogs by using high and low moisture extrusion processes to create a plant-based analog burger patty material. The isolated soy protein blends of low- and high-meat analogs (LMMA and HMMA) were texturized using the twin-screw extruder equipped with a cooling die ...
Sun Young Cho, Gi-Hyung Ryu
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Structure design of insect-based meat analogs with high-moisture extrusion
Journal of Food Engineering, 2018Abstract A rapid increase of world population and a lack of traditional protein sources create preconditions for the search of alternatives and development of new acceptable food products. Insects currently are perceived as an alternative source of proteins in a few European countries.
Sergiy Smetana +6 more
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Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture
Journal of Food Science, 2000ABSTRACT: The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.9, and 160°C cooking temperatures.
S. Lin, H.E. Huff, F. Hsieh
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Quantifying fiber formation in meat analogs under high moisture extrusion using image processing
SPIE Proceedings, 2005High moisture extrusion using twin-screw extruders shows great promise of producing meat analog products with vegetable proteins. The resulting products have well defined fiber formations; resemble real meat in both visual appearance and taste sensation.
J. Ranasinghesagara, F. Hsieh, G. Yao
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A New Method for Characterizing Fiber Formation in Meat Analogs during High‐moisture Extrusion
Journal of Food Science, 2004ABSTRACT: A noninvasive method based on fluorescence polarization spectroscopy was developed to measure the fiber formation of extruded meat analogs. Soy protein, wheat gluten, and unmodified wheat starch were mixed and extruded at high moisture conditions to form meat analogs with 60% to 72% moisture (w.b ...
G. Yao, K.S. Liu, F. Hsieh
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Abstract The aim of this study was to investigate the influence of process conditions on changes in polymerization behavior of wheat gluten during high moisture extrusion processing. By considering the process as two hierarchical sections (i.e. screw and die section), wheat gluten extractability analyses under non-reducing conditions showed that ...
Pietsch, V. L. +2 more
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