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Drying Technology
An International Journal
Volume 25, 2007 - Issue 12
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Original Articles

Drying Characteristics of Textured Soy Protein: A Comparison between Three Different Products

A. S. Cassini Chemical Engineering Department, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
,
L. D. F. Marczak Chemical Engineering Department, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, BrazilCorrespondence[email protected]
&
C. P. Z. Noreña Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
Pages 2047-2054 | Published online: 05 Dec 2007

Citations (7)

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Read on this site (3)

Tzou-Chi Huang, Chao-Chin Chung, Han-Yang Wang, Chung-Lim Law & Ho-Hsien Chen. (2011) Formation of 6-Shogaol of Ginger Oil Under Different Drying Conditions. Drying Technology 29:16, pages 1884-1889.
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Ho-Hsien Chen, Chao-Chin Chung, Chih-Hsiang Hsu & Tzou-Chi Huang. (2010) Application of Grey Prediction in a Solar Energy-Assisted Photocatalytic Low-Pressure Drying Process. Drying Technology 28:9, pages 1097-1106.
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B. R. Chavan, A. Yakupitiyage & S. Kumar. (2008) Mathematical Modeling of Drying Characteristics of Indian Mackerel (Rastrilliger kangurta) in Solar-Biomass Hybrid Cabinet Dryer. Drying Technology 26:12, pages 1552-1562.
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Articles from other publishers (4)

R. Shreelavaniya, S. Kamaraj, S. Subramanian, R. Pangayarselvi, S. Murali & A. Bharani. (2021) Experimental investigations on drying kinetics, modeling and quality analysis of small cardamom (Elettaria cardamomum) dried in solar-biomass hybrid dryer. Solar Energy 227, pages 635-644.
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Sasimaporn Samard, The-Thiri Maung, Bon-Yeob Gu, Mi-Hwan Kim & Gi-Hyung Ryu. (2021) Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty. Food Science and Biotechnology 30:3, pages 395-403.
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Beata Mikołajczak, Emilia Fornal & Magdalena Montowska. (2018) LC–Q–TOF–MS/MS Identification of Specific Non-Meat Proteins and Peptides in Beef Burgers. Molecules 24:1, pages 18.
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Gisandro Reis de CARVALHO, Talita Maira Goss MILANI, Natália Righetti Rocha TRINCA, Letícia Yuri NAGAI & Andrea Carla da Silva BARRETTO. (2017) Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger. Food Science and Technology 37:suppl 1, pages 10-16.
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