Photo from wikipedia
Abstract Milk protein concentrate (MPC) is an attractive high protein and low lactose containing ingredient. However, its utilization in extruded products remains a challenge because of its sensitivity to high… Click to show full abstract
Abstract Milk protein concentrate (MPC) is an attractive high protein and low lactose containing ingredient. However, its utilization in extruded products remains a challenge because of its sensitivity to high temperature and shear. This study compares the physicochemical properties of MPC80 extrudates generated with steam vs. supercritical CO2 (SC–CO2)-based extrusion. Compared to steam, SC-CO2 extrudates prevented Maillard browning, evident in a significant (P
Keywords:
steam co2;
co2 based;
protein concentrate;
co2;
based extrusion;
milk protein
Journal Title: Journal of Food Engineering
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!
Journal Title: Journal of Food Engineering
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!