Leseprobe
Table of Contents
1. Introduction and aim of the study
2. Soy protein as meat substitute
2.1. Structure and function
2.2. Protein fractions
2.3. Advantages of soy protein in extrusion
3. Manufacturing processes of protein isolates, concentrates and flours
4. Extrusion process
4.1. Basics of extrusion
4.2. Extruder construction
5. Conclusion and further considerations
6. References
7. Figures
8. Tables
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- Arbeit zitieren
- Naomi Albiez (Autor:in), 2021, Production of extruded meat substitutes based on textured soy protein, München, GRIN Verlag, https://www.grin.com/document/1193250
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