Production of extruded meat substitutes based on textured soy protein

Seminar paper from the year 2021 in the subject Food Technology, grade: 1,0, University of Applied Sciences Weihenstephan, language: English, abstract: The aim of this work is to provide the fundamentals of extrusion. This includes an in-depth understanding of the structure and composition of plant proteins. Based on this, the production of the raw materials is discussed, as this has a great influence on the final product. In the last step, the difference between high moisture extrusion and low moisture extrusion is explained, as well as the general set-up of an extruder.

Product details

• Authors: Naomi Albiez
• Publisher: Grin Verlag
• Languages: English
• Product format: Paperback / Softback
• Released: 23.08.2022
• EAN: 9783346641137
• ISBN: 978-3-346-64113-7
• No. of pages: 24
• Dimensions: 148 mm x 210 mm x 3 mm
• Weight: 51 g
• Subject: Natural sciences, medicine, IT, technology > Technology > Miscellaneous