ArticleFood and bioprocess technology2024
Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues.
Article in Food and bioprocess technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Thermal Rheology and Fibrous Structure of High-Moisture Meat Analogs with Hemp Seed Cake.Gels (Basel, Switzerland) · 2026Article
- Interaction and Flavor Metabolic Function of Microbiota During Fermentation of Pigskin Through Bioaugmentation withMolecules (Basel, Switzerland) · 2026Article
- Molecular Insights into Soy Protein-Lupin Flour Meat Analogues through FTIR Spectrochemical Analysis.Journal of agricultural and food chemistry · 2026Article
- Valorizing Press Cakes as Ingredients in Textured Vegetable Proteins: Processing, Structure, and Texture.Journal of food science · 2025Article
- Exploring the Potential of Lupin (Lupinus angustifolius) Flour-Based Ingredients in Developing High Moisture Meat Analogues.Journal of food science · 2025Article
- Toward a Comprehensive Understanding of Flavor of Sunflower Products: A Review of Confirmed and Prospective Aroma- and Taste-Active Compounds.Foods (Basel, Switzerland) · 2025Review
- Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions.Comprehensive reviews in food science and food safety · 2025Review
- Plant-based protein extrusion optimization: Comparison between machine learning and conventional experimental design.Current research in food science · 2025Article
- Article
- Characterization of the Polyphenolic Profile in Tomato (Journal of agricultural and food chemistry · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Adding value to food industry by-products, like sunflower meal (SFM), through their utilization as ingredients in new food products can improve sustainability of food systems. This research investigated extrusion cooking to produce high-moisture meat analogues (HMMAs) made from blends of soy protein isolate and expeller-pressed SFM. The effects of feed moisture content [FMC] (60, 65, and 70%, wet basis) and SFM concentration (37.5, 50, and 62.5%, total blend weight basis) on physical and protein nutritional quality attributes of HMMAs were investigated. The processing temperatures (including cooling die), screw speed and feed rate were kept constant at 60-80-115-125-50-25 °C (from feeder to the die end), 200 rpm and 0.5 kg/h (dry basis), respectively. An increase in SFM concentration and FMC significantly (
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