Comparison of the Physicochemical Properties of Low and High-Moisture Extruded Meat Analog with Varying Moisture Content
Author:
Affiliation:
1. Department of Food Science and Technology and Food and Feed Extrusion Research Center, Kongju National University
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-02-162.pdf
Reference20 articles.
1. World Agriculture: Towards 2015/2030
2. Daun J, Kisilowsky M. Nitrogen solubility index (NSI) of canola seed and meal produced at Canadian and Japanese crushing plants. Proceedings of the 10th International Rapeseed Congress. Canberra, Australia. 1999. 5:222.
3. Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking
4. Optimisation of process variables in extrusion texturing of soya
5. Effects of Extrusion Variables and Die Configuration on Physicochemical Characteristics of Texturized Soy Protein Isolate
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. Immunostimulatory potential of extruded plant-based meat: effect of extrusion moisture level on macrophage activation;Food Science and Biotechnology;2023-10-26
2. Physicochemical Properties of Low-Moisture Extruded Meat Analog by Replacing Isolated Soy with Mung Bean Protein;Journal of the Korean Society of Food Science and Nutrition;2023-08-31
3. Studies on Meat Alternatives with a Focus on Structuring Technologies;Food and Bioprocess Technology;2023-01-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3