Zobrazeno 1 - 10
of 131
pro vyhledávání: '"Textured soy protein"'
Akademický článek
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Autor:
Ali Mandegary, Fariba Sharififar, Vahid Sheibani, Naghmeh Nasehi, Amir Asadi, Mansour Mirtadzadini, Navid Hassanabadi
Publikováno v:
Basic and Clinical Neuroscience, Vol 13, Iss 4, Pp 501-510 (2022)
Introduction: Textured soy protein (TSP) and nuts are two processed forms of soybean (Glycine max L.) that are widely consumed for nutritional purposes in Iran. Recently, we have reported the antioxidant and anticholinesterase effects of raw soybean
Externí odkaz:
https://doaj.org/article/c1e3e976524d466c981c251c76c3ea6c
Publikováno v:
Foods, Vol 11, Iss 22, p 3546 (2022)
The addition of textured soy protein (TSP) to surimi products extends the supply of fish protein and improves nutritional and sensory properties, which has attracted considerable research interest. In this study, a single-factor experiment and orthog
Externí odkaz:
https://doaj.org/article/6872e51af2ca40f3a393a88a1f4ec321
Autor:
Bo Lyu, Jiaxin Li, Xiangze Meng, Hongling Fu, Wei Wang, Lei Ji, Yi Wang, Zengwang Guo, Hansong Yu
Publikováno v:
Foods, Vol 11, Iss 8, p 1112 (2022)
Plant-based meat analogues (PBMs) are increasingly interesting to customers because of their meat-like quality and contribution to a healthy diet. The single-screw extruder is an important method for processing PBMs, and the characteristics of the pr
Externí odkaz:
https://doaj.org/article/fb4253252b3f448ebc9cb84ec01d2f96
Akademický článek
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Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Autor:
Angélica Patrícia Bertolo, Elisandra Rigo, Darlene Cavalheiro, Georgia Ane Raquel Sehn, Aniela Pinto Kempka
Publikováno v:
J Food Sci Technol
The use of brewer`s yeast to replace textured soy protein (TSP) in burgers was investigated. Three formulations were made, corresponding to a control formulation with 4% TSP, a formulation containing 4% yeast cells in their natural state, and a formu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77ec62182670186618ee71e638a826d1
https://doi.org/10.1007/s13197-021-05095-4
https://doi.org/10.1007/s13197-021-05095-4
Autor:
Renata Rangel Guimarães, Maurilo Leite Junior, Nathália Moura-Nunes, Jessica Machado, Isabelle Santana, Mônica Regina da Costa Marques, Carla Maria Avesani, Roberta Fontanive Miyahira, Lilia Zago
Publikováno v:
Journal of Nephrology
Objective This study aimed to develop two non-industrial food products as financially accessible options to prevent and treat malnutrition in hemodialysis (HD) patients. These food products were developed and intended for use as dialysis snacks. Meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2272511d08d77f7ad73813c8710575b1
http://europepmc.org/articles/PMC8357674
http://europepmc.org/articles/PMC8357674
Autor:
Neta Lavon, Shulamit Levenberg, Yulia Shandalov, Tom Ben-Arye, Iris Ianovici, Shahar Ben-Shaul, Yedidya Zagury, Shira Landau
Publikováno v:
Nature Food. 1:210-220
Cell-based meat (CBM) production is a promising technology that could generate meat without the need of animal agriculture. The generation of tissue requires a three-dimensional (3D) scaffold to provide support to the cells and mimic the extracellula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49e9378df17e85353cc8b32a30ae67eb
https://doi.org/10.1038/s43016-020-0046-5
https://doi.org/10.1038/s43016-020-0046-5
Autor:
Šárka Hanzelková, Jana Simeonovová
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 58, Iss 2, Pp 111-118 (2010)
The public knows the soy meat analog as extrusion-texturized spongy pieces resembling meat. The texture of cooked textured soy protein is important for consumers. In the study a range of commercialy sold textured soy protein (cubes, slices, granulate
Externí odkaz:
https://doaj.org/article/51f7145a7ae84da3a5ef50cdcc69b096