A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water such as meat, meat by-products or other liquids by cooking/extrusion, combining the texturized fraction with other ingredients in a second cooking/extrusion step, and pasteurizing the final mixture. Shelf stability is achieved through control of free water content and activity in the product.U
Use of preservatives in intermediate moisture foods: experiments with model system
This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions...
Described is a method for preparing from a protein source containing phenolic compounds a water-solu...
A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simula...
A method of producing an edible, shelf-stable legume and/or cereal food product comprises cooking a ...
A method for processing a dehulled, defatted oilseed protein meal, e.g., soybean meal, to produce no...
The science and technology of intermediate moisture foods has advanced during the last 30 e. Knowled...
High moisture extrusion cooking (HMEC) is a technology to create fibrous structures from plant prote...
Due to the increasing global population and unsustainable meat production, the future supply of anim...
Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention worldwide hav...
Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for...
The results of the development of the technological scheme and parameters of the production of cooke...
End of Project ReportReformed and restructured meat are two major categories of processed meat produ...
The market has observed a rapid increase in the demand for plant-based foods as an alternative to an...
Embargoed until 9 February 2023Meat analogues are plant protein-based products with similar sensory ...
Use of preservatives in intermediate moisture foods: experiments with model system
This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions...
Described is a method for preparing from a protein source containing phenolic compounds a water-solu...
A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simula...
A method of producing an edible, shelf-stable legume and/or cereal food product comprises cooking a ...
A method for processing a dehulled, defatted oilseed protein meal, e.g., soybean meal, to produce no...
The science and technology of intermediate moisture foods has advanced during the last 30 e. Knowled...
High moisture extrusion cooking (HMEC) is a technology to create fibrous structures from plant prote...
Due to the increasing global population and unsustainable meat production, the future supply of anim...
Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention worldwide hav...
Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for...
The results of the development of the technological scheme and parameters of the production of cooke...
End of Project ReportReformed and restructured meat are two major categories of processed meat produ...
The market has observed a rapid increase in the demand for plant-based foods as an alternative to an...
Embargoed until 9 February 2023Meat analogues are plant protein-based products with similar sensory ...
Use of preservatives in intermediate moisture foods: experiments with model system
This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions...
Described is a method for preparing from a protein source containing phenolic compounds a water-solu...
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