Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50...

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Detalles Bibliográficos
Autores principales: Zahari, Izalin, Ferawati, Ferawati, Purhagen, Jeanette K., Rayner, Marilyn, Ahlström, Cecilia, Helstad, Amanda, Östbring, Karolina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535811/
https://www.ncbi.nlm.nih.gov/pubmed/34681446
http://dx.doi.org/10.3390/foods10102397

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535811/
https://www.ncbi.nlm.nih.gov/pubmed/34681446
http://dx.doi.org/10.3390/foods10102397

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