{"product_id":"production-of-extruded-meat-substitutes-based-on-textured-soy-protein-von-naomi-albiez","title":"Production of extruded meat substitutes based on textured soy protein","description":"\u003cp\u003eSeminar 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.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783346641137\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783346641137","offer_id":40452109402205,"sku":"9783346641137","price":17.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/57bd2189-5129-4d0d-a04a-8c85f1bcd9de.jpg?v=1781324591","url":"https:\/\/shop.autorenwelt.de\/products\/production-of-extruded-meat-substitutes-based-on-textured-soy-protein-von-naomi-albiez","provider":"Autorenwelt Shop","version":"1.0","type":"link"}