Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Megala Palanisamy"'
Publikováno v:
European Food Research and Technology. 245:1889-1898
The effect of the addition of Spirulina platensis flour and of extrusion parameters on texture, cooking yield, expressible moisture, total phenolic content (TPC), total flavonoid content (TFC), Trolox equivalent antioxidant activity (TEAC), in vitro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7708f203f99fdeedf06829fbd8e98a99
https://doi.org/10.1007/s00217-019-03298-w
https://doi.org/10.1007/s00217-019-03298-w
Publikováno v:
Journal of the Science of Food and Agriculture. 99:2175-2185
High moisture extrusion (HME) of lupin protein concentrate and isolate (50:50) mixture was performed by varying the extrusion parameters, such as barrel temperature (138?180?°C), water feed (40?68%) and screw speed (400?1800?rpm). The effect of extr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea5a703337c22553b54583ca41e69b9a
https://doi.org/10.1002/jsfa.9410
https://doi.org/10.1002/jsfa.9410
Autor:
Stephanie Grahl, Daniel Mörlein, Megala Palanisamy, Micha Strack, Lisa Meier-Dinkel, Stefan Toepfl
Publikováno v:
Journal of Cleaner Production. 198:962-971
High moisture extrusion cooking is a well-established method to develop soy-based meat alternatives. Algae are increasingly researched into as an alternative protein source, particularly the micro-algae spirulina (Arthrospira platensis) is known for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6f9ad7c3db1c3eee6b01fb546206334
https://doi.org/10.1016/j.jclepro.2018.07.041
https://doi.org/10.1016/j.jclepro.2018.07.041
Publikováno v:
LWT. 87:546-552
The aim of the study was to investigate the effect of addition of iota (ι) carrageenan (ICGN) on physical properties (cooking yield, expressible moisture, and colour), texture, sensory parameters and microstructure of soya meat analogues produced by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbbc861aaefc9e52712db6056835c69e
https://doi.org/10.1016/j.lwt.2017.09.029
https://doi.org/10.1016/j.lwt.2017.09.029
Publikováno v:
Journal of Cleaner Production. 137:741-751
The emergence of insect production as a source of sustainable protein, aimed to substitute traditional feeds and foods, indicates the need to perform their environmental impact assessment with a holistic approach and on a fair functional basis. The s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49efd34b39fbf7daa31ea1096e3070cc
https://doi.org/10.1016/j.jclepro.2016.07.148
https://doi.org/10.1016/j.jclepro.2016.07.148
Publikováno v:
Journal of the science of food and agriculture. 99(5)
High moisture extrusion (HME) of lupin protein concentrate and isolate (50:50) mixture was performed by varying the extrusion parameters, such as barrel temperature (138-180 °C), water feed (40-68%) and screw speed (400-1800 rpm). The effect of extr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::64f37b18d5e25c4995011e8175f24630
https://pubmed.ncbi.nlm.nih.gov/30302760
https://pubmed.ncbi.nlm.nih.gov/30302760
