Naomi Albiez

Production of extruded meat substitutes based on textured soy protein (eBook, PDF)

• Format: PDF

Produktbeschreibung

Seminar paper from the year 2021 in the subject Food Technology, grade: 1,0, University of Applied Sciences Weihenstephan, language: English, abstract: The aim of this work is to provide the fundamentals of extrusion. This includes an in-depth understanding of the structure and composition of plant proteins. Based on this, the production of the raw materials is discussed, as this has a great influence on the final product. In the last step, the difference between high moisture extrusion and low moisture extrusion is explained, as well as the general set-up of an extruder.

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Produktdetails

• Verlag: GRIN Verlag
• Seitenzahl: 18
• Erscheinungstermin: 9. Mai 2022
• Englisch
• ISBN-13: 9783346641120
• Artikelnr.: 63988963