Development and application of texturized food ingredient: Enhancing Culinary Experiences through Texturized Food Ingredients - Softcover

Mishra, Kuldeep; Bhatia, Vani

Softcover

ISBN 10: 6207487311 ISBN 13: 9786207487318

Verlag: LAP LAMBERT Academic Publishing, 2024

Inhaltsangabe

Extrusion is a versatile method for transforming whey proteins into texturized ingredients, catering to the growing demand for meat alternatives. Meat extenders and analogs are gaining popularity due to increased nutritional awareness, offering viable substitutes with improved flavor, texture, and appearance. The process involves thermal extrusion at elevated temperatures, enabling the creation of snack foods with enhanced protein levels. Different extrusion conditions yield unique functionalities, with denatured whey protein isolate (WPI) retaining its native value below 500°C. Through careful manipulation of temperature and moisture, texturized whey proteins with varied functionalities can be produced, expanding their applications beyond traditional food products. Extrusion technology also finds use in non-food applications such as biodegradable films and bio-plastics, showcasing its versatility and potential.

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Über die Autorin bzw. den Autor

Il dottor Kuldeep Mishra si è laureato in Agraria presso la SVPUA&T di Meerut. Si è laureato in Scienze e tecnologie lattiero-casearie presso la CS Azad University of Agriculture and Technology di Kanpur e ha poi conseguito il dottorato in Tecnologie lattiero-casearie presso la Anand Agricultural University di Anand, Gujarat.

Details zur Ausgabe

• Verlag: LAP LAMBERT Academic Publishing
• Erscheinungsdatum: 2024
• Sprache: Englisch
• ISBN 10: 6207487311
• ISBN 13: 9786207487318
• Einband: Taschenbuch
• Anzahl der Seiten: 72
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Editions universitaires europeennes; customerservice@vdm-vsg.de; ; Brivibas gatve 197; Riga; 1039; Lettland