Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Patrick Wittek"'
Publikováno v:
Foods, Vol 10, Iss 8, p 1700 (2021)
Plant proteins in foods are becoming increasingly popular with consumers. However, their application in extruded products remains a major challenge, as the various protein-rich raw materials (e.g., from different plant origins) exhibit very different
Externí odkaz:
https://doaj.org/article/b596b0c6cb5e4a2eb2fba13761538d0d
Publikováno v:
Foods, Vol 10, Iss 8, p 1753 (2021)
Plant-based meat analogues that mimic the characteristic structure and texture of meat are becoming increasingly popular. They can be produced by means of high moisture extrusion (HME), in which protein-rich raw materials are subjected to thermomecha
Externí odkaz:
https://doaj.org/article/ebd5f33ff4d54569b03b7090b771779b
Publikováno v:
Foods, Vol 10, Iss 7, p 1509 (2021)
High moisture extrusion (HME) of meat analogues is often performed with raw materials containing multiple components, e.g., blends of different protein-rich raw materials. For instance, blends of soy protein isolate (SPI) and another component, such
Externí odkaz:
https://doaj.org/article/4aa299adba61424b843992403e2b726e
Publikováno v:
Foods, Vol 10, Iss 1, p 102 (2021)
The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product structure of these meat analogues is achieved by extrusion at h
Externí odkaz:
https://doaj.org/article/54ca4e872f4843e1be0bf467a553a714
Publikováno v:
Foods, Vol 10, Iss 102, p 102 (2021)
Foods
Volume 10
Issue 1
Foods, 10 (1), Art.-Nr.: 102
Foods
Volume 10
Issue 1
Foods, 10 (1), Art.-Nr.: 102
The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product structure of these meat analogues is achieved by extrusion at h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f3ac5d99bbc4c54dda85f7f908d2f6c
https://www.mdpi.com/2304-8158/10/1/102
https://www.mdpi.com/2304-8158/10/1/102
Publikováno v:
Chemical Engineering Science. 187:256-268
The Smoothed Particle Hydrodynamics (SPH) method is used to determine the flow through a model screw extruder at low Reynolds number with an emphasis on resolving the flow in narrow gaps, which are known to produce high shear rates and generate large
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::810ccc9098a98020f1a53bbd3f9bb564
https://doi.org/10.1016/j.ces.2018.05.007
https://doi.org/10.1016/j.ces.2018.05.007
Publikováno v:
Journal of Food Engineering. 294:110407
The non-isothermal, non-Newtonian, transient flow of plasticized starch in a co-rotating twin-screw extruder is simulated by using 3-dimensional (3D) computational fluid dynamics (CFD) accompanied by particle tracking simulation. The results show tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d72604adfa91c4025e6b0f557c15cd6b
https://doi.org/10.1016/j.jfoodeng.2020.110407
https://doi.org/10.1016/j.jfoodeng.2020.110407
Autor:
M. Azad Emin, Patrick Wittek
Three-dimensional modeling of the food extrusion process allows gaining valuable information on the processing conditions generated during extrusion, which are otherwise not accessible by experimental methods. This chapter offers an overview of the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::366a46b4ec1ec0cb155b9f0e0f7ce6ad
https://doi.org/10.1016/b978-0-08-100596-5.21211-0
https://doi.org/10.1016/b978-0-08-100596-5.21211-0
