Results 191 to 200 of about 812 (217)

Extruder Responses, Textural Properties and Color of Meat Analogs Made by High Moisture Soybean Residue and Soy Protein Isolate

Advanced Materials Research, 2013
The effect of mixture material with different levels which consisted in soybean residue, soy protein isolate and wheat gluten(0/65/35%-60/5/35%) during high-moisture extrusion, using a laboratory size co-rotating, twin screw food extruder under 50%-60% feed moisture content and 130-150 °C cooking temperature on selected extruder responses, color and ...
Lan Zhang, Han Song Yu, Yao Hui Hu
openaire   +1 more source

The impact of temperature gradient, apparent shear rate, and inferred phase transition timing on extruded high moisture meat analog quality

Food Research International
Scalability of the cooling die unit operation is critical to lowering the manufacturing cost of high moisture meat analogs(HMMA), but it is unclear what scale-up criteria are important. An experiment consisting of two cooling die cross-section geometries (tall and narrow or short and wide), two production rates (2.7 or 4.5 kg/hr) and 4 cooling media ...
Caleb E. Wagner, Leon Levine, Steven R. Saunders, Rachael Bergman, Xiaofeng Guo, Girish M. Ganjyal   +5 more
openaire   +2 more sources

EXPLORING THE ENGINEERING, PROCESSING, AND FORMULATION DEPENDENCY OF EXTRUDED HIGH MOISTURE MEAT ANALOG QUALITY

The second part focused on understanding the cooling die unit operation from an engineering standpoint, especially with regards to developing a conceptual framework for how such dies could be scaled up and operated. It was found that the product temperature gradient achieved during cooling dictated the HMMA textural and structural quality for a given ...
openaire   +1 more source

Alaska Pollock Surimi-Based Meat Analogs by High-Moisture Extrusion: Effect of Konjac Glucomannan/Curdlan/Carrageenan/Sodium Alginate on Fibrous Structure Formation

Food Chemistry
This study investigated the effects of the addition of konjac glucomannan (KGM), curdlan (CD), carrageenan (CA), and sodium alginate (SA) on fibrous structure formation in surimi-based meat analogs to livestock meat. Meat analogs were prepared using high-moisture extrusion with Alaskan pollock surimi and soy protein isolate at a ratio of 7:3 (w/w). The
Lei, Wang, Jing, Yu, Songgang, Xia, Xin, Tu, Liuwei, Yang, Yong, Xue, Changhu, Xue   +6 more
openaire   +2 more sources

Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate

Food Chemistry
In this study, the effects of faba bean protein concentrate (FPC) and soy protein isolate (SPI) on the microstructure and texture of high-moisture meat analogs (HMMA) were extensively analyzed using rheological methodologies. Rheological analyses revealed that introducing FPC disrupted the gel structure and hindered the formation of a protein network ...
Hyun Woo, Choi, Jungwoo, Hahn, Hyun-Seok, Kim, Young Jin, Choi   +3 more
openaire   +2 more sources

All-analog photoelectronic chip for high-speed vision tasks

Nature, 2023
, Maimaiti Nazhamaiti, Yao Meng
exaly  

Health effects associated with consumption of unprocessed red meat: a Burden of Proof study

Nature Medicine, 2022
Simon Iain Hay, , Christopher J L Murray
exaly  

An analog-AI chip for energy-efficient speech recognition and transcription

Nature, 2023
Stefano Ambrogio, Atsuya Okazaki
exaly  

The FGF21 analog pegozafermin in severe hypertriglyceridemia: a randomized phase 2 trial

Nature Medicine, 2023
Deepak L Bhatt
exaly  

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Trends in Food Science and Technology, 2021
Alaa El-Din A Bekhit, Benjamin Holman, David L Hopkins   +2 more
exaly