Influence of a post-processing heat treatment method on the textural properties of textured vegetable protein.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16367
Abstract: Textured vegetable protein (TVP) is gaining popularity as the market for meat analogues grows, but research on processing to improve the texture of TVPs is needed. Heat treatments can change the textural properties during the… read more here.
Keywords: vacuum autoclaving; meat analogues; textured vegetable; vegetable protein ... See more keywords
Replacing fish meal with vegetable protein sources in feed for juvenile red swamp crayfish, Procambarus clarkii: Effects of amino acids supplementation on growth and feed utilization
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DOI: 10.1111/anu.12621
Abstract: An 8-week growth trial was conducted to investigate the effects of dietary fish meal replacement with a vegetable mixture of soybean meal and rapeseed meal (1:1) on growth of juvenile red swamp crayfish. Nine isonitrogenous… read more here.
Keywords: juvenile red; growth; fish meal; vegetable protein ... See more keywords
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review
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DOI: 10.3390/foods11091242
Abstract: Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was… read more here.
Keywords: review; meat analogs; quality characteristics; vegetable protein ... See more keywords