The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food-Reference-Cited by-同舟云学术

The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food

Published:2022-06 Issue:1 Volume:2 Page:100068
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Lyng James,Cai Yaming,Bedane Tesfaye F.

Funder

Department of Agriculture, Food and the Marine, Ireland

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Extruded pet food development from meat byproducts using extrusion processing and its quality evaluation;Akhtar;Journal of Food Processing & Technology,2016

2. Influence of particle size reduction on structural and mechanical properties of extruded rye bran;Alam;Food and Bioprocess Technology,2013

3. A study on the twin screw extrusion-cooking of plant-meat pet food mixtures;Aldona;Acta Agroph,2018

4. Effect of screw configuration and raw material on some properties of barley extrudates;Altan;Journal of Food Engineering,2009

5. Should we stop meating like this? Reducing meat consumption through substitution;Apostolidis;Food policy,2016

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Stability protection of lutein emulsions by utilizing a functional conjugate of collagen and Lycium barbarum L. leaf flavonoid;Food Research International;2024-01

2. Evaluation of Soybean Ingredients in Pet Foods Applications: Systematic Review;Animals;2023-12-19

3. Synthesis of Biocomposite through Electrospinning and Screw Extruder in Smart Laboratory Safety;2023 IEEE International Symposium on Product Compliance Engineering - Asia (ISPCE-ASIA);2023-11-04