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Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical structural and microbial properties

机译：在不同水分含量挤出的纺织植物蛋白的发酵：对物理化学结构和微生物特性的影响

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摘要

A Screw (THK 31T) and B die configurations used for extrusion

机译：用于挤出的螺钉（THK 31T）和B模具配置

著录项

期刊名称 Food Science and Biotechnology
作者
The Thiri Maung; Bon Yeob Gu; Mi Hwan Kim; Gi Hyung Ryu;
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作者单位

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年(卷),期 2020(29),7
年度 2020
页码 897–907
总页数 11
原文格式 PDF
正文语种
中图分类生物学;
关键词

机译：挤出;发酵;纹理植物蛋白;物理化学性质;结构性;

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机译：水分含量对蜡质和非蜡质膨化米粉理化特性的影响
2. Effects of Screw Speed, Moisture Content, and Die Temperature on Texturization of Extruded Soy Protein Isolate [J] . Ji Hoon Park, Dae II Kang, Gi Hyung Ryu Journal of the Korean Society of Food Science and Nutrition . 2016,第8期

机译：螺杆转速，含水量和模具温度对挤出大豆分离蛋白组织化的影响
3. Evaluation of Radical Scavenging Activity and Physical Properties of Textured Vegetable Protein Fermented by Sohd Culture with Bacillus subtilis HAAccording to Fermentation Time [J] . Ji-Eun Kim, Sam-Pin Lee Journal of the Korean Society of Food Science and Nutrition . 2010,第6期

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4. Extruder Responses, Textural Properties and Color of meat analogs Made by high moisture Soybean Residue and Soy Protein Isolate [C] . Lan Zhang, Han-song Yu, Yao-hui Hu International Conference on Chemical Engineering and Advanced Materials . 2013

机译：高水分大豆残基和大豆蛋白分离液制备的挤出机响应，造影性能和肉类类似物
5. Physicochemical properties of flour proteins in relation to the textural and structural properties of white salted noodles. [D] . Saini, Ritu. 2007

机译：面粉蛋白质的理化特性与白色盐味面条的质地和结构特性有关。
6. Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content extrusion temperature and moisture‐level variation on textural properties [O] . Samuel M. Kiiru, John N. Kinyuru, Beatrice N. Kiage, 2020

机译：蟋蟀粉和大豆蛋白分离物的挤出纹理化：昆虫含量挤出温度和水分水平变化对纹理性质的影响
7. Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese [O] . Fahimeh Razeghi, Sedigheh Yazdanpanah 2020

机译：自由和包封的转谷氨酰胺酶对白奶酪物理化学，纹理，微生物，感觉和微观结构性能的影响

Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical structural and microbial properties

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