COMPOSITION AND CHARACTERISTICS OF AQUEOUS EXTRACTED TEXTURED VEGETABLE PROTEIN FLOURS - SOY AND COTTONSEED

被引：5
|
作者：
CEGLA, GF [1 ]
MEINKE, WW [1 ]
MATTIL, KF [1 ]
机构：
[1] TEXAS A&M UNIV,FOOD PROT RES & DEV CTR,COLLEGE STN,TX 77843
来源：
JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1977.tb12609.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：807 / 811
页数：5
相关论文
共 36 条
  • [21] Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
    Kim, Yea-Ji
    Kim, Jeong Heon
    Cha, Ji Yoon
    Kim, Tae-Kyung
    Jang, Hae Won
    Kim, Dong-Hyun
    Choi, Yun-Sang
    FOOD SCIENCE OF ANIMAL RESOURCES, 2024, 44 (05) : 1028 - 1039
  • [22] Effects of Pretreatment on the Yield of Peanut Oil and Protein Extracted by Aqueous Enzymatic Extraction and the Characteristics of the Emulsion
    Liu, Chen
    Chen, Fu-sheng
    Niu, Rui-hao
    Gao, Yu-hang
    JOURNAL OF OLEO SCIENCE, 2020, 69 (11) : 1445 - 1453
  • [23] Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer
    Araujo do Prado, Maria Emilia
    Vieira Queiroz, Valeria Aparecida
    da Veiga Correia, Vinicius Tadeu
    Neves, Erick Ornellas
    Silva Roncheti, Elder Felipe
    Arruda Goncalves, Aline Cristina
    de Menezes, Cicero Beserra
    Esteves de Oliveira, Fernanda Cristina
    MEAT SCIENCE, 2019, 150 : 93 - 100
  • [24] Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System
    Bakhsh, Allah
    Lee, Se-Jin
    Lee, Eun-Yeong
    Hwang, Young-Hwa
    Joo, Seon-Tea
    FOODS, 2021, 10 (11)
  • [25] Effects of synthetic and natural extraction chemicals on functional properties, polyphenol content and antioxidant activity of soy protein isolates extracted from full-fat and defatted flours
    Chamba, Moses Vernonxious Madalitso
    Hua, Yufei
    Dawa, Quirino
    Djakpo, Odilon
    Zhang, Caimeng
    Advance Journal of Food Science and Technology, 2013, 5 (11) : 1443 - 1449
  • [26] Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion
    Lyu, Ji Sou
    Lee, Jung-Soo
    Chae, Tae Young
    Yoon, Chan Suk
    Han, Jaejoon
    FOOD SCIENCE AND BIOTECHNOLOGY, 2023, 32 (05) : 659 - 669
  • [27] Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion
    Ji Sou Lyu
    Jung-Soo Lee
    Tae Young Chae
    Chan Suk Yoon
    Jaejoon Han
    Food Science and Biotechnology, 2023, 32 : 659 - 669
  • [28] Stabilisation of lavender essential oil extracted by microwave-assisted hydrodistillation: Characteristics of starch and soy protein-based microemulsions
    Uzkuc, Nesrin Merve Celebi
    Uzkuc, Hasan
    Berber, Mehmet Mert
    Kuzu, Kubra Tarhan
    Togay, Sine Ozmen
    Hosoglu, Muge Isleten
    Toklucu, Aysegul Kirca
    Kurt, Saliha B.
    Sahiner, Nurettin
    Yuceer, Yonca Karagul
    INDUSTRIAL CROPS AND PRODUCTS, 2021, 172
  • [29] EFFECT OF MINERAL-COMPOSITION IN ALL MILK AND SOY PROTEIN MILK REPLACERS ON CALF PERFORMANCE, HEALTH, AND BLOOD CHARACTERISTICS
    BARR, GW
    PERRY, HB
    ANDREWS, NE
    CRANE, FM
    JOURNAL OF DAIRY SCIENCE, 1979, 62 : 101 - 101
  • [30] Protein extraction yield, lipid composition, and emulsifying properties of aqueous extracts of Rhynchophorus phoenicis larvae extracted at pH 3.0 to 10.0.
    Mba, Aymar Rodrigue Fogang
    David-Briand, Elisabeth
    Viau, Michele
    Riaublanc, Alain
    Kansci, Germain
    Genot, Claude
    FUTURE FOODS, 2021, 4
1234