Improving the Texturization of Pea Protein Through the Addition of a Mung Bean Protein Extract Solution and Optimizing the Moisture Content, Screw Speed, and Extrusion Temperature [PDF]
FoodsThis study explores the use of a homemade mung bean protein extract solution (MP) as the moisture source in high-moisture extrusion to produce pea–mung bean composite textured protein (PMP).
Zhe Cheng +4 more
doaj +2 more sources
A Dimensionless Empirical Model to Predict Heat Transfer Coefficients for Cooling High-Moisture Meat Analog with Rectangular Dies. [PDF]
J Food SciABSTRACT An empirical dimensionless relationship useful for estimating heat transfer coefficients during continuous cooling of high moisture meat analog (HMMA) in rectangular linear cooling dies is described here.
Wagner CE, Levine L, Ganjyal GM.
europepmc +2 more sources
FoodsA new form of plant-based meat, known as ‘high-moisture meat analogs’ (HMMAs), is captivating the market because of its ability to mimic fresh, animal muscle meat.
Blake J. Plattner +6 more
doaj +3 more sources
Azodicarbonamide, Hydrogen Peroxide, and l-Ascorbic Acid Aid in the Modification of Protein Texture During High-Moisture Meat Analog Extrusion Processing. [PDF]
J Food SciABSTRACT Protein texturization during high‐moisture extrusion is a complex process. Functional additives, like azodicarbonamide (ADA), hydrogen peroxide (H 2 O 2 ), and l
Kamboj A +7 more
europepmc +2 more sources
Effect of Sodium Carboxymethyl Cellulose on the Quality of Extruded Pea Protein Products [PDF]
Shipin Kexue, 2023 In order to improve the quality of pea protein-based meat analog, this study investigated the effect of interaction between sodium carboxymethyl cellulose (CMC) and protein on the quality of extruded pea protein products.
XIAO Zhigang, WANG Haiguan, JIANG Ruisheng, YU Xiaoshuai, WANG Zhenguo, ZHANG Junjie, WANG Zhe, GAO Yuzhe
doaj +1 more source
Improved properties of high-moisture extruded meat analogs using ultrasound-treated Nannochloropsis gaditana and chickpea protein concentrate. [PDF]
Ultrason SonochemLu L, Zhu J, Sun Y, Yu H, Zhou W.
europepmc +2 more sources
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
Comprehensive Reviews in Food Science and Food Safety, 2022 Abstract 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 analogs. The purpose of this review is to systematically evaluate current knowledge regarding the modification of protein structure including ...
Eva‐Maria Schmid +3 more
openaire +2 more sources
Foods, 2023 Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production.
Ruixin Zhang +7 more
doaj +1 more source
Foods, 2021 High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs.
Christina Kendler +3 more
doaj +1 more source
Beef flavor vegetable hamburger patties with high moisture meat analogs (HMMA) with pulse proteins‐peas, lentils, and faba beans [PDF]
Food Science & Nutrition, 2021 AbstractPulses have been an excellence source of foods due to their nutritional profile including high protein content. In addition, they have less concerns about allergens, gluten, and genetically modified organisms. In this study, high moisture meat analogs (HMMA) that contained commercial pea protein (55.4% protein), lentil protein (55.4% protein ...
Taehoon Kim +3 more
openaire +2 more sources