8. Processing of Full Fat Soybeans and Textured Vegetable Proteins

  1. Prof. Dr. Leszek Moscicki
  1. Prof. Dr. Leszek Mościcki

Published Online: 14 FEB 2011

DOI: 10.1002/9783527634088.ch8

Extrusion-Cooking Techniques: Applications, Theory and Sustainability

Extrusion-Cooking Techniques: Applications, Theory and Sustainability

How to Cite

Mościcki, L. (2011) Processing of Full Fat Soybeans and Textured Vegetable Proteins, in Extrusion-Cooking Techniques: Applications, Theory and Sustainability (ed L. Moscicki), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527634088.ch8

Editor Information

  1. Lublin University of Life Sciences, Department of Food Process Engineering, Doswiadczalna Str. 44, 20-280 Lublin, Poland

Author Information

  1. Lublin University of Life Sciences, Department of Food Process Engineering, Doswiadczalna Str. 44, 20-280 Lublin, Poland

Publication History

  1. Published Online: 14 FEB 2011
  2. Published Print: 26 JAN 2011

ISBN Information

Print ISBN: 9783527328888

Online ISBN: 9783527634088

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Keywords:

  • full fat soybeans;
  • textured vegetable proteins;
  • rapeseed;
  • anti-nutritional factors;
  • animal feed;
  • dry extrusion;
  • moist extrusion

Summary

This chapter contains sections titled:

  • Introduction

  • Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials

  • Production of Textured Proteins and Meat Analogues

  • References