Name: Development and Application of Texturized Food Ingredient: Enhancing Culinary Experiences Through Texturized Food Ingredients (en Inglés)
SKU: 62088649
Price: 184.38 PEN
Availability: InStock
Author: Kuldeep Mishra; Vani Bhatia
ISBN: 9786207487318

portada Development and Application of Texturized Food Ingredient: Enhancing Culinary Experiences Through Texturized Food Ingredients (en Inglés)

Development and Application of Texturized Food Ingredient: Enhancing Culinary Experiences Through Texturized Food Ingredients (en Inglés)

Formato

Libro Físico

Editorial

Lap Lambert Academic Publishing

Autor

Kuldeep Mishra; Vani Bhatia

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

ISBN13

9786207487318

Development and Application of Texturized Food Ingredient: Enhancing Culinary Experiences Through Texturized Food Ingredients (en Inglés)

Kuldeep Mishra; Vani Bhatia (Autor) · Lap Lambert Academic Publishing · Tapa Blanda

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Reseña del libro "Development and Application of Texturized Food Ingredient: Enhancing Culinary Experiences Through Texturized Food Ingredients (en Inglés)"

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.