4.4 Article

Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties

Related references

Note: Only part of the references are listed.
Article Agriculture, Multidisciplinary

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

Sasimaporn Samard et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Agriculture, Multidisciplinary

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

Sasimaporn Samard et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Review Food Science & Technology

Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review

M. S. Alam et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

Article Biotechnology & Applied Microbiology

Destruction of Bacillus cereus spores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes

J. H. Ryang et al.

LETTERS IN APPLIED MICROBIOLOGY (2016)

Article Food Science & Technology

Correlation Between Protein Hydrolysates and Color During Fermentation of Mucor-Type Douchi

Yuhao Zhang et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

Article Agronomy

Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal

Issoufou Amadou et al.

Emirates Journal of Food and Agriculture (2015)

Article Food Science & Technology

BIOLOGICAL PROPERTIES OF MELANOIDINS: A REVIEW

Ewa Langner et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)

Article Food Science & Technology

Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products

Anthony O. Ojokoh et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2011)

Review Food Science & Technology

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

M. A. Asgar et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)

Article Chemistry, Applied

Chemical composition of a soybean cultivar lacking lipoxygenases (LOX2 and LOX3)

Elizabethe Adriana Esteves et al.

FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation

Yongjin Hu et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)

Article Food Science & Technology

Functional and edible uses of soy protein products

Preeti Singh et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)

Article Biochemistry & Molecular Biology

Accelerated proteolysis of soy proteins during fermentation of Thua-nao inoculated with Bacillus subtilis

W Visessanguan et al.

JOURNAL OF FOOD BIOCHEMISTRY (2005)

Article Agriculture, Multidisciplinary

High-performance liquid chromatographic determination of naturally occurring folates during tempe preparation

E Ginting et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Biotechnology & Applied Microbiology

Fermentation of soybean (Glycine max) for soy-daddawa production by starter cultures of Bacillus

BO Omafuvbe et al.

FOOD MICROBIOLOGY (2002)

Article Biochemical Research Methods

A ninhydrin-based assay to quantitate the total protein content of tissue samples

B Starcher

ANALYTICAL BIOCHEMISTRY (2001)

Article Food Science & Technology

Natto characteristics as affected by steaming time, bacillus strain, and fermentation time

Q Wei et al.

JOURNAL OF FOOD SCIENCE (2001)

Article Food Science & Technology

In vitro digestibility of Bacillus fermented soya bean

JL Kiers et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)