المؤلفون: Wehrmaker, Ariane M., Zenker, Hannah Elisabeth, De Groot, Wouter, Sanders, Mark, Van Der Goot, Atze Jan, Janssen, Anja E.M., Keppler, Julia, Bosch, Guido

المصدر: ACS Food Science and Technology 2 (2022) 11 ; ISSN: 2692-1944

مصطلحات موضوعية: Maillard reaction, advanced glycation end products, free thiols, lysinoalanine, protein oxidation, shear cell technology

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/582521

الاتاحة: https://research.wur.nl/en/publications/amino-acid-modifications-during-the-production-shearing-steriliza
https://doi.org/10.1021/acsfoodscitech.2c00242

المؤلفون: Jia, Wanqing, Curubeto, Nicolas, Rodríguez-Alonso, Elvira, Keppler, Julia K., van der Goot, Atze Jan

المصدر: Innovative Food Science and Emerging Technologies 72 (2021) ; ISSN: 1466-8564

مصطلحات موضوعية: Confocal laser scanning microscopy, Fibrous structure, Meat analogue, Rapeseed protein concentrate, Shear cell technology, Structuring properties

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/551533

الاتاحة: https://research.wur.nl/en/publications/rapeseed-protein-concentrate-as-a-potential-ingredient-for-meat-a
https://doi.org/10.1016/j.ifset.2021.102758

المؤلفون: Ariane M. Wehrmaker, Hannah Elisabeth Zenker, Wouter de Groot, Mark Sanders, Atze Jan van der Goot, Anja E. M. Janssen, Julia Keppler, Guido Bosch

المصدر: ACS Food Science and Technology, 2(11), 1753-1765
ACS Food Science and Technology 2 (2022) 11

مصطلحات موضوعية: Animal Nutrition, advanced glycation end products, Organic Chemistry, free thiols, Diervoeding, shear cell technology, Analytical Chemistry, lysinoalanine, Maillard reaction, Departement Agrotechnologie en Voedingswetenschappen, Chemistry (miscellaneous), WIAS, protein oxidation, Department of Agrotechnology and Food Sciences, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::849833673fe87daecceed90664f4f73a
https://research.wur.nl/en/publications/amino-acid-modifications-during-the-production-shearing-steriliza

المؤلفون: Wanqing Jia, Nicolas Curubeto, Elvira Rodríguez-Alonso, Atze Jan van der Goot, Julia K. Keppler

المصدر: Innovative Food Science and Emerging Technologies 72 (2021)
Innovative Food Science and Emerging Technologies, 72

مصطلحات موضوعية: chemistry.chemical_classification, Rapeseed, Animal feed, Fibrous structure, Extraction (chemistry), General Chemistry, Meat analogue, Gluten, Industrial and Manufacturing Engineering, Shear cell technology, Ingredient, chemistry, Plant protein, Dry matter, Confocal laser scanning microscopy, Structuring properties, Food science, sense organs, Rapeseed protein concentrate, Soy protein, Food Process Engineering, Food Science, VLAG

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27f59e760113547efbfd737a4909bf14
https://research.wur.nl/en/publications/rapeseed-protein-concentrate-as-a-potential-ingredient-for-meat-a

المؤلفون: Kyriakopoulou, K., Dekkers, B.L., van der Goot, A.J.

المصدر: Sustainable Meat Production and Processing ; ISBN: 9780128148747

مصطلحات موضوعية: Electrospinning, Environmental benefits, Extrusion, Market prospects, Nutritional aspects, Plant protein, Shear cell technology, Spinning, Structuring

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/470930

الاتاحة: https://research.wur.nl/en/publications/plant-based-meat-analogues
https://doi.org/10.1016/B978-0-12-814874-7.00006-7

المؤلفون: A.J. van der Goot, Konstantina Kyriakopoulou, Birgit L. Dekkers

المصدر: Sustainable Meat Production and Processing
Sustainable Meat Production and Processing. Academic Press

مصطلحات موضوعية: Environmental benefits, Structuring, education.field_of_study, Electrospinning, Nutritional aspects, Extrusion, Spinning, Population, Wheat gluten, food and beverages, Vegetable Proteins, Plant based, Biological value, Market prospects, Shear cell technology, Plant protein, Food products, Food science, Business, education, Soy protein, Food Process Engineering, Flavor, VLAG

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d332481aced5a9a08d5a109732e789e
https://research.wur.nl/en/publications/plant-based-meat-analogues

Additional Titles: The key to fibres : texture formation in plant-based meat analogues

المؤلفون: Bergsten, Hedvig

مصطلحات الفهرس: växtbaserade köttanaloger, fiberformation, proteininnehåll, extrudering, shear cell technology, mykoprotein, spinning-system, 3D-printin, proteinskifte, M2

URL: https://stud.epsilon.slu.se/16823/