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kw.\*:("PROTEINE VEGETALE TEXTUREE")

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MECHANICAL CHARACTERIZATION OF FIBROUS MATERIALS AND RELATED TO MEAT ANALOGS = CLASSIFICATION MECANIQUE DES MATERIAUX FIBREUX EN RELATION AVEC LES SUCCEDANES DE LA VIANDEMILLER WM; MORROW CT.1975; J. TEXTURE STUD.; NETHERL.; DA. 1975; VOL. 6; NO 4; PP. 473-487; BIBL. 1P.Article

TEXTURIZATION THROUGH SPINNINGHARTMAN WE.1978; J. TEXTURE STUD.; NLD; DA. 1978; VOL. 9; NO 1-2; PP. 125-134; BIBL. 8 REF.Article

DEVELOPMENT AND APPLICATION OF A TEXTURE MEASUREMENT PROCEDURE FOR TEXTURED VEGETABLE PROTEIN = MISE AU POINT ET APPLICATION D'UNE METHODE DE MESURE DE LA TEXTURE POUR LES PROTEINES VEGETALES TEXTUREESBREENE WM; BARKER TG.1975; J. TEXTURE STUD.; NETHERL.; DA. 1975; VOL. 6; NO 4; PP. 459-472; BIBL. 12REF.Article

SPUN PROTEIN FIBRES : EFFECT OF COMPOSITION OF THE SPINNING DOPE ON TEXTURE. = FIBRES DE PROTEINES FILEES : EFFET DE LA COMPOSITION DE LA SOLUTION DE FILAGE SUR LA TEXTURE.BOULET M; VOVAN X; DIEP O et al.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 4; PP. 310-312; ABS. FRE; BIBL. 9 REF.; 4 FIG./1 TABL.Article

TEXTUFIZATION BY EXTRUSIONCLARK JP.1978; J. TEXTURE STUD.; NLD; DA. 1978; VOL. 9; NO 1-2; PP. 109-123; BIBL. 1 P.Article

CO- AND COUNTERCURRENT MULTISTAGE AQUEOUS AND AQUEOUS ETHANOL EXTRACTION OF TEXTURED VEGETABLE PROTEIN FLOURS: PRODUCT YIELDS AND PROCESS DATA.CEGLA GF; MEINKE WW; MATTIL KF et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 816-820; BIBL. 20 REF.Article

NOUVEAUX ALIMENTS PROTEIQUES. DEVELOPPEMENT AUX USA ET EN FRANCE.FAVRE B.1977; INFORM. CHIM.; FR.; DA. 1977; NO 171; PP. 313-318Article

DER EINFLUSS VON STAERKESULFAT AUF DIE EIGENSCHAFTEN VON PROTEINFASERN. = INFLUENCE DU SULFATE D'AMIDON SUR LES PROPRIETES DES PROTEINES FILEESSCHMANDRE H; MAUNE R; SCHMIDT G et al.1976; NAHRUNG; DTSCH.; DA. 1976; VOL. 20; NO 1; PP. 33-35; ABS. ANGL. RUSSE; BIBL. 3 REF.Article

QUANTITATIVE DETERMINATION OF TEXTURISED SOYA PROTEIN BY A STERCOLOGICAL TECHNIQUE.FLINT FO; MEECH MV.1978; ANALYST; G.B.; DA. 1978; VOL. 103; NO 1224; PP. 252-258; H.T. 1; BIBL. 19 REF.Article

AN ATTEMPT TO INFLUENCE ATTITUDES TOWARDS TEXTURED SOYA PROTEIN AS AN ALTERNATIVE TO MEATGREAVES E; RAMSEY MM.1980; J. HUM. NUTR.; GBR; DA. 1980; VOL. 34; NO 1; PP. 46-49; BIBL. 2 REF.Article

TEXTURE ANALYSIS OF TEXTURED SOY PROTEIN PRODUCTS: RELATIONS BETWEEN INSTRUMENTAL AND SENSORY EVALUATION.LOH J; BREENE WM.1977; J. TEXTURE STUD.; NETHERL.; DA. 1977; VOL. 7; NO 4; PP. 405-419; BIBL. 14 REF.Article

VALEUR NUTRITIVE DES PROTEINES TEXTUREES PAR FILAGE HUMIDE SELON LE PROCEDE HYDRODYNAMIQUEAMIOT J; BRISSON GJ; CASTAIGNE F et al.1979; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1979; VOL. 12; NO 1; PP. 23-26; ABS. ENG; BIBL. 17 REF.Article

STRUCTURAL AND MECHANICAL PROPERTIES OF TEXTURED PROTEINSSTANLEY DW; DE MAN JM.1978; J. TEXTURE STUD.; NLD; DA. 1978; VOL. 9; NO 1-2; PP. 59-76; BIBL. 1 P.Article

TAMUCURD: A HIGH-PROTEIN INGREDIENTKAJS TH; LAWHON JT; KISOON RHEE et al.1979; FOOD TECHNOL.; USA; DA. 1979; VOL. 33; NO 7; PP. 82-86; BIBL. 23 REF.Article

TEXTURAL CHARACTERIZATION OF TEXTURIZED PROTEINS.BREENE WM.1978; J. TEXTURE STUD.; NLD; DA. 1978; VOL. 9; NO 1-2; PP. 77-107; BIBL. 5 P.Article

TEXTURE-STRUCTURE RELATIONSHIPS IN TEXTURED SOY PROTEIN. V. INFLUENCE OF PH AND PROTEIN ACYLATION ON EXTRUSION TEXTURIZATION. = RELATIONS TEXTURE-STRUCTURE DANS LES PROTEINES DE SOJA TEXTUREES. V. INFLUENCE DU PH ET DE L'ACYLATION DES PROTEINES SUR LA TEXTURATION PAR EXTRUSION.SIMONSKY RW; STANLEY DW.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 4; PP. 294-301; ABS. FRE; BIBL. 20 REF.; 8 FIG./3 TABL.Article

TEXTURIZATION OF SOY PROTEIN SCIENTIFIC GAPS.DRAKE B; ANDERSSON Y.1978; J. TEXTURE STUD.; NLD; DA. 1978; VOL. 9; NO 1-2; PP. 191-201; BIBL. 7 REF.Article

UTILISATION D'ISOLATS DE PROTEINES DE LEGUMINEUSES POUR LA PREPARATION DE PROTEINES TEXTUREES.DEBRY G.1978; ; FRA; DA. 1978; DGRST-7670107; 23 P.: ILL.; 30 CM; BIBL. 13 REF.; ACTION CONCERT.: TECHNOL. AGRIC. ALIMENT.Report

INFLUENCE DES MODALITES DE REHYDRATATION SUR LA TENEUR EN OLIGOSACCHARIDES DE PROTEINES VEGETAUX TEXTUREES.BEAUFRAND MJ; BAU HM; DEBRY G et al.1977; CAH. NUTRIT. DIET.; FR.; DA. 1977; VOL. 12; NO 1; PP. 27-29; BIBL. 8 REF.Article

SPINNING OF PROTEIN ISOLATES WITH UREA AS SOLVENTGILLBERG L.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1782-1783; BIBL. 5 REF.Article

THE STRUCTURAL MODIFICATION OF VEGETABLE PROTEIN PREPARATIONS BY HIGH AND LOW PRESSURE EXTRUSION-COOKING PROCESSESKOZLOWSKA H; ELKOWICZ K; LOSSOW B et al.1979; ACTA ALIMENT. POLON.; POL; DA. 1979; VOL. 5; NO 2; PP. 81-85; ABS. RUSArticle

MODIFIED SOYBEAN PROTEIN WITH HIGH WATER-HOLDING CAPACITY.OCHIAI YANAGI S; MIYAUCHI H; SAIO K et al.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 2; PP. 157-167; BIBL. 11 REF.Article

NOUVELLES SOURCES DE PROTEINES.BARLET A; HOLVE WA; MERIEL J et al.1978; AGRICULTURE; FR.; DA. 1978; NO 421; PP. 263-266Article

FOOD PRODUCTS INTENDED TO IMPROVE NUTRITION IN THE DEVELOPING WORLD.WEISBERG SM.1976; ADV. FOOD RES.; U.S.A.; DA. 1976; VOL. 22; PP. 187-203; BIBL. 4 REF.Article

TEXTURE-STRUCTURE RELATIONSHIPS IN TEXTURIZED SOY PROTEIN. IV. INFLUENCE OF PROCESS VARIABLES ON EXTRUSION TEXTURIZATION.MAURICE TJ; STANLEY DW.1978; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1978; VOL. 11; NO 1; PP. 1-6; ABS. FR.; BIBL. 10 REF.Article

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