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Development and application of texturized food ingredient: Enhancing Culinary Experiences through Texturized Food Ingredients - Couverture souple

Mishra, Kuldeep; Bhatia, Vani

 
9786207487318: Development and application of texturized food ingredient: Enhancing Culinary Experiences through Texturized Food Ingredients
Couverture souple
ISBN 10 : 6207487311 ISBN 13 : 9786207487318
Editeur : LAP LAMBERT Academic Publishing, 2024

Synopsis

Extrusion is a versatile method for transforming whey proteins into texturized ingredients, catering to the growing demand for meat alternatives. Meat extenders and analogs are gaining popularity due to increased nutritional awareness, offering viable substitutes with improved flavor, texture, and appearance. The process involves thermal extrusion at elevated temperatures, enabling the creation of snack foods with enhanced protein levels. Different extrusion conditions yield unique functionalities, with denatured whey protein isolate (WPI) retaining its native value below 500°C. Through careful manipulation of temperature and moisture, texturized whey proteins with varied functionalities can be produced, expanding their applications beyond traditional food products. Extrusion technology also finds use in non-food applications such as biodegradable films and bio-plastics, showcasing its versatility and potential.

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Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2024
Langue
anglais
ISBN 10 
6207487311
ISBN 13 
9786207487318
Reliure
Broché
Nombre de pages
72
Coordonnées du fabricant
non disponible
Personne responsable
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