How to produce plant-based meat analogues from CROPDIVA crops
Plant-based meat analogues from CROPDIVA crops using low and high moisture extrusion
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Detail description
Plant-based meat analogues were produced using proteins from CROPDIVA project crops via Low Moisture Extrusion Cooking (LMEC) and High Moisture Extrusion Cooking (HMEC). LMEC generated porous Texturized Vegetable Proteins (TVP) requiring drying and rehydration, offering a sustainable alternative to traditional meat.
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Contribution detail info
- Project
- Location
- Europe
- Authors
- Pere Gou
- Purpose
- Communication, Dissemination, Experimentation
- File type
- document
- Created on
- Dec 01, 2023
- Origin language
- English
- Official project website
- –
- License
- CC BY-ND
- Keywords