On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers

Journal of Food Engineering

Volumn 169, Issue , 2016, Pages 205-213

  Krintiras, Georgios A ^a   Gadea Diaz, Javier ^a   Van Der Goot, Atze Jan ^b   Stankiewicz, Andrzej I ^a   Stefanidis, Georgios D ^c  

^a DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Fibrous structure; Gluten; Meat replacer; Plant protein; Shear; Soy

Indexed keywords

ANIMALS; CELLS; CYTOLOGY; MIXTURES; PRODUCT DESIGN; PROTEINS; SHEAR FLOW; SHEARING;

FACTORIAL EXPERIMENTAL DESIGN; FIBROUS STRUCTURES; GLUTEN; LARGE SCALE PRODUCTIONS; OPTIMUM PROCESS CONDITIONS; PLANT PROTEINS; PROCESS TEMPERATURE; SOY;

MEATS;

EID: 84941591549     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.08.021     Document Type: Article

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