Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatment
Hyun Woo Choi, Chaerin Ryoo, Jungwoo Hahn, Young Jin Choi
Topics & Concepts
Vacuum packingMoistureDisulfide bondFood scienceChemical engineeringSoy proteinChemistryVacuum dryingMaterials scienceUltra-high vacuumFreeze-dryingComposite materialNanotechnologyChromatographyBiochemistryEngineeringMeat and Animal Product QualitySensory Analysis and Statistical MethodsProteins in Food Systems