• Extrusion and physicochemical properties of soy-whey protein meat analog 

    Adavalli, Sharat Chandra (University of Missouri--Columbia, 2007)
    Soy and whey proteins are two finest proteins due to their nutritional and health benefits. To reap these benefits it is essential to use them in products that are palatable and readily acceptable by consumers such as ...
  • Inactivation of wild type bacillus spores in a soy meat analog model by extrusion cooking 

    Mwangi, Rosemary (University of Missouri--Columbia, 2008)
    The heat resistance of spores continues to be a challenge in food processing applications. Suitable methods that effectively inactivate spores without producing adverse effects on quality and nutrition of food products are ...
  • Physical and chemical attributes of a defatted soy flour meat analog 

    James, Matthew B. (University of Missouri--Columbia, 2007)
    The objective of this study was to observe how the replacement of soy protein isolate in a meat analog with defatted soy flour would affect the physical and chemical characteristics of the product. A 4x3x3 (four mixes, ...
  • Processing and properties of quinoa cake 

    Gong, Yi (University of Missouri--Columbia, 2011)
    Quinoa is a pseudocereal originated in the Andean region. The seeds are gluten-free and are highly appreciated for their balanced composition of essential amino acids. In this study, a puffed cake product was developed ...
  • Protein-protein interaction of soy protein isolate from extrusion processing 

    Chiang, Angela (University of Missouri--Columbia, 2007)
    The effects of various extrusions on protein-protein interactions in soy protein isolate were investigated. Soy protein isolate and wheat starch at 9:1 ration were extruded at 35% and 60% moisture content and 124.2, 134 ...