HomeResultsPublicationsMeat analogues from a faba bean concentrate can be generated by high moisture extrusion

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

Published 2021

Read in Norwegian

Publication details

Journal : Future Foods , vol. 3 , p. 0 , 2021

Publisher : Elsevier

International Standard Numbers :
Printed : 2666-8335
Electronic : 2666-8335

Publication type : Academic article

Contributors : do Carmo, Cátia Saldanha; Knutsen, Svein Halvor; Malizia, Giulia Sofia; Dessev, Tzvetelin Teodossiev; Geny, Alexia; Zobel, Hanne Kristine; Myhrer, Kristine S; Varela-Tomasco, Paula; Sahlstrøm, Stefan

Links :
ARKIV : hdl.handle.net/11250/2736136
DOI : doi.org/10.1016/j.fufo.2021.10...

Research areas

Food processing technologies

Food from new sources

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Svein Halvor Knutsen

Svein Halvor Knutsen

Senior Scientist

Tzvetelin Teodossiev Dessev

Tzvetelin Teodossiev Dessev

Senior Scientist

Hanne Kristine Zobel

Hanne Kristine Zobel

Senior Engineer

Kristine S Myhrer

Kristine S Myhrer

Ph.D. Student

Paula Varela-Tomasco

Paula Varela-Tomasco

Senior Scientist

Topics associated with the publication

Extrusion

Plant based food

Other publications from Extrusion, Plant based food

Effect of temperature during flowering, pod set, and seed development on yield components and accumulation of protein, starch, and low molecular weight carbohydrates in two faba bean (Vicia faba L.) cultivars

Legume Science, 2023
Academic article

Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates

Applied Sciences, 2023
Academic article

Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development

International Journal of Food Design, 2023
Academic article

Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development

International Journal of Food Design, 2023
Academic article

Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties

Future Foods, 2023
Academic article

See all publications