Cargando…

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues

High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant paramete...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kendler, Christina, Duchardt, Arvid, Karbstein, Heike P., Emin, M. Azad
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8064384/ https://www.ncbi.nlm.nih.gov/pubmed/33805896 http://dx.doi.org/10.3390/foods10040697

Ejemplares similares

Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
por: Wittek, Patrick, et al.
Publicado: (2021)

Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue
por: Wittek, Patrick, et al.
Publicado: (2021)

Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-Like Conditions
por: Quevedo, Maria, et al.
Publicado: (2020)

The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics
por: Schmid, Vera, et al.
Publicado: (2020)

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure
por: Wittek, Patrick, et al.
Publicado: (2021)

Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications
por: Wittek, Patrick, et al.
Publicado: (2021)

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
por: De Angelis, Davide, et al.
Publicado: (2023)

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties
por: Schmid, Vera, et al.
Publicado: (2020)

Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing
por: Schmid, Vera, et al.
Publicado: (2021)

Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility
por: Martin, Anna, et al.
Publicado: (2021)

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
por: Gällstedt, Mikael, et al.
Publicado: (2017)

Effect of extrusion on the polymerization of wheat glutenin and changes in the gluten network
por: Jia, Feng, et al.
Publicado: (2020)

Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds
por: Schmid, Vera, et al.
Publicado: (2021)

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
por: Zahari, Izalin, et al.
Publicado: (2020)

The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure
por: Peng, Yu, et al.
Publicado: (2023)

Wheat Gluten
Publicado: (1877)

Functionality of Ingredients and Additives in Plant-Based Meat Analogues
por: Kyriakopoulou, Konstantina, et al.
Publicado: (2021)

Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems
por: Quevedo, Maria, et al.
Publicado: (2020)

Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties
por: Martin, Anna, et al.
Publicado: (2021)

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch
por: Martin, Anna, et al.
Publicado: (2021)

The influence of palm oil additives on the pour point and wax deposition tendencies of Chenor crude oil
por: Ragunathan, Thevaruban, et al.
Publicado: (2021)

Role of tryptophan content in determining gluten quality and wheat grain characteristics
por: Kaur, Rupinder, et al.
Publicado: (2022)

Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products
por: Giannou, Virginia, et al.
Publicado: (2016)

Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour
por: Pycia, Karolina, et al.
Publicado: (2023)

Highly protein-loaded melt extrudates produced by small-scale ram and twin-screw extrusion - evaluation of extrusion process design on protein stability by experimental and numerical approaches
por: Dauer, Katharina, et al.
Publicado: (2023)

Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?
por: Kasarda, Donald D.
Publicado: (2013)

Is Gluten the Only Culprit for Non-Celiac Gluten/Wheat Sensitivity?
por: Mumolo, Maria Gloria, et al.
Publicado: (2020)

Soy Protein Hydrolysates Affect the Structural and Mechanical Properties of Soy Protein-Wheat Gluten Extrudates Using High Moisture Extrusion
por: Ji, Yan, et al.
Publicado: (2023)

CRISPR/Cas9 Gene Editing of Gluten in Wheat to Reduce Gluten Content and Exposure—Reviewing Methods to Screen for Coeliac Safety
por: Jouanin, Aurelie, et al.
Publicado: (2020)

Gluten Free Wheat: Are We There?
por: García-Molina, María Dolores, et al.
Publicado: (2019)

Soybean oil addition to wheat bran-based diet improves laying hens’ performance
por: Novela, Mariana, et al.
Publicado: (2023)

Jojoba Seed Oil as Feed Additive for Sustainable Broiler Meat Production under Hot Climatic Conditions
por: Abdel-Wareth, Ahmed A. A., et al.
Publicado: (2022)

Effects of Haematococcus pluvialis Addition on the Sensory Properties of Plant-Based Meat Analogues
por: Liu, Meng, et al.
Publicado: (2023)

Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review
por: Sabença, Carolina, et al.
Publicado: (2021)

The Landscapes of Gluten Regulatory Network in Elite Wheat Cultivars Contrasting in Gluten Strength
por: Liu, Jiajun, et al.
Publicado: (2023)

Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat
por: Webb, Delaney, et al.
Publicado: (2023)

Herbal Additives Substantially Modify Antioxidant Properties and Tocopherol Content of Cold-Pressed Oils
por: Laskoś, Kamila, et al.
Publicado: (2021)

Induced oxidation and addition of antioxidant before enzymatic hydrolysis of heads of rainbow trout (Oncorhynchus mykiss) – effect on the resulting oil and protein fraction
por: Kvangarsnes, Kristine, et al.
Publicado: (2021)

Effects of Microencapsulated Blend of Organic Acids and Essential Oils as a Feed Additive on Quality of Chicken Breast Meat
por: Stamilla, Alessandro, et al.
Publicado: (2020)

Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat
por: Arshad, Muhammad Sajid, et al.
Publicado: (2013)

Cannot write session to /tmp/vufind_sessions/sess_gmrk5jgmjettvofp2il5vplnvs