Onwulata et al., 2011 - Google Patents
Extrusion texturized dairy proteins: processing and applicationOnwulata et al., 2011
View PDF- Document ID
- 2662024546025476417
- Author
- Onwulata C
- Tunick M
- Qi P
- Publication year
- Publication venue
- Advances in food and nutrition research
External Links
Snippet
The primary proteins in milk, casein and the whey proteins α-lactalbumin and β- lactoglobulin, have a number of health benefits and desirable functional properties. In a twin- screw extruder, mechanical shear forces, heat, and pressure cause considerable changes in …
- 102000004169 proteins and genes 0 title abstract description 141
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
- A23J3/342—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of collagen; of gelatin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Baune et al. | Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives | |
| Ismail et al. | Protein demand: Review of plant and animal proteins used in alternative protein product development and production | |
| Zhang et al. | The development history and recent updates on soy protein-based meat alternatives | |
| Kyriakopoulou et al. | Functionality of ingredients and additives in plant-based meat analogues | |
| CA3084067C (en) | Formulations and methods of preparing products with meat-like texture with plant-based protein sources | |
| EP3155903B1 (en) | A method of manufacturing a textured food product and a texturized food product | |
| Chaiyakul et al. | Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack | |
| Bhat et al. | 3D printing: Development of animal products and special foods | |
| US6607777B1 (en) | Textured whey protein product and method | |
| Maskan et al. | Advances in food extrusion technology | |
| US7556836B2 (en) | High protein snack product | |
| Day | Wheat gluten: production, properties and application | |
| US7597921B2 (en) | Textured whey protein product | |
| Kumar et al. | Technological interventions in improving the functionality of proteins during processing of meat analogs | |
| Onwulata et al. | Extrusion texturized dairy proteins: processing and application | |
| US20020164402A1 (en) | Method of making high protein savory seasoning bits | |
| WO2015108142A1 (en) | Shrimp meat substitute and process for producing same | |
| Su et al. | Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins | |
| AU2008301212B2 (en) | Wheat gluten modified for food application | |
| Cuj-Laines et al. | Relevant aspects of the development of extruded high-protein snacks: An alternative to reduce global undernourishment | |
| Dileep et al. | Composition and quality of rice flour–fish mince based extruded products with emphasis on thermal properties of rice flour | |
| Nwabueze | Nitrogen solubility index and amino acid profile of extruded African breadfruit (T. africana) blends | |
| Ihsan et al. | New trends in functionalities and extraction of plant proteins in designing plant-based meat analogues: A critical review | |
| Chen et al. | Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications | |
| Mazumder et al. | Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties |