Extrusion of soy protein with gelatin and sugars at low moisture content

Journal of Food Engineering

Volumn 110, Issue 1, 2012, Pages 53-59

  Guerrero, P ^a   Beatty, E ^b   Kerry, J P ^b   De La Caba, K ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Extrusion; Gelatin; Lactose; Maillard reaction; Soy protein; Sucrose

Indexed keywords

AMIDE I; AMINO GROUP; COMPACT STRUCTURES; COST EFFECTIVE; ENERGY EFFICIENT; EXTRUSION PARAMETER; EXTRUSION PROCESS; FOURIER TRANSFORMED INFRARED SPECTROSCOPY; FTIR; GELATIN; HIGHER-DEGREE; HYDROXYL GROUPS; LACTOSE; MAILLARD REACTION; PROCESSABILITY; PRODUCT PROPERTY; PROTEIN-BASED MATERIALS; SOLUBLE MATTERS; SOY PROTEIN; SOY PROTEIN ISOLATES; SPECIFIC MECHANICAL ENERGY;

AMIDES; CHEMICAL REACTIONS; ENERGY EFFICIENCY; GLYCOSYLATION; INFRARED SPECTROSCOPY; MOISTURE; MOISTURE DETERMINATION; PROTEINS; SCANNING ELECTRON MICROSCOPY; SUGAR (SUCROSE); SUGARS; X RAY DIFFRACTION;

EXTRUSION;

GLYCINE MAX;

EID: 84855893272     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.12.009     Document Type: Article

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