Add to ORKGFaba bean is a potential ingredient due to its high protein yield and its possible cultivation in colder climate regions. In this study, meat analogues made from faba bean protein isolate (FPI) and concentrate (FPC) blends were produced using high moisture extrusion. The aim of this study was to investigate the effect of the FPI content (FPIc), feed water content (FWC), and temperature of the long cooling die (LT) during extrusion on the mechanical and physicochemical properties as well as on the structure of the meat analogues. Increased FPIc resulted in higher values in hardness, gumminess, chewiness, and cutting strengths as well as in darker colour and decreased water absorption capacity. The effect of increased FWC on these properties ...
As the number of vegetarians and flexitarians is increasing, the demand for meat alternatives is fol...
This study investigated the effect of pH on fibrous structure formation (protein alignment) during h...
Meat analogues are products that are supposed to resemble meat in terms of texture, flavour, and als...
Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in co...
Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in co...
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their ...
The reduction of meat consumption is considered an effective way to increase the sustainability of o...
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their ...
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their ...
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their ...
The effect of using oat protein concentrates from different sources on the techno/functional propert...
The overall goal of this thesis was to examine the impact of extrusion parameters on the functional ...
A new generation of plant-based texturized meat analogues attempts to boost the consumption of dieta...
A new generation of plant-based texturized meat analogues attempts to boost the consumption of dieta...
Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extruded...
As the number of vegetarians and flexitarians is increasing, the demand for meat alternatives is fol...
This study investigated the effect of pH on fibrous structure formation (protein alignment) during h...
Meat analogues are products that are supposed to resemble meat in terms of texture, flavour, and als...
Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in co...
Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in co...
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their ...
The reduction of meat consumption is considered an effective way to increase the sustainability of o...
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their ...
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their ...
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their ...
The effect of using oat protein concentrates from different sources on the techno/functional propert...
The overall goal of this thesis was to examine the impact of extrusion parameters on the functional ...
A new generation of plant-based texturized meat analogues attempts to boost the consumption of dieta...
A new generation of plant-based texturized meat analogues attempts to boost the consumption of dieta...
Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extruded...
As the number of vegetarians and flexitarians is increasing, the demand for meat alternatives is fol...
This study investigated the effect of pH on fibrous structure formation (protein alignment) during h...
Meat analogues are products that are supposed to resemble meat in terms of texture, flavour, and als...