The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food
The study investigated the influence of the extrusion process variables on attributes of extrudates produced from three different mixes containing defatted soya alone or combined with meat myofibrillar or connective tissue protein. The mixes were extruded in a twin-screw co-rotating extruder using d...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000282 |