CAJ | 학술논문

随着挤压技术的发展和消费者健康意识的增强,组织化植物蛋白产品广泛应用于食品加工业中.根据国内外研究论文和报告,从感官评价、质地分析和微观结构分析等角度,介绍了中低水分组织化植物蛋白和高水分组织化植物蛋白产品评价方法的研究进展.
수착제압기술적발전화소비자건강의식적증강,조직화식물단백산품엄범응용우식품가공업중.근거국내외연구논문화보고,종감관평개、질지분석화미관결구분석등각도,개소료중저수분조직화식물단백화고수분조직화식물단백산품평개방법적연구진전.
Texturizing vegetable proteins were widely used in food industry with the development of extrusion technology and enhancement of consumer health consciousness.So from the view of the sensory evaluation,texture analysis and micro-structural analysis,the research advances on the evaluate method of middle and low moisture texturizing vegetable proteins and high moisture texturizing vegetable proteins were reviewed in this paper according to the reports from the world.