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TEXTURISATION [1 record]
Record 1 - internal organization data 2019-06-17
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Collaboration with the FAO
Record 1, Main entry term, English
- texturization
1, record 1, English, texturization
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- texturizing 2, record 1, English, texturizing
correct, noun
- texturing 3, record 1, English, texturing
noun
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
In a twin-screw extruder, mechanical shear forces, heat, and pressure cause considerable changes in the molecular structures of the dairy proteins, a process known as texturization. These changes further impart unique functional properties to dairy proteins, resulting in new protein-based food ingredients. The new functional behavior depends on the extent of texturization and the degree of structural change imparted and is controlled by adjusting parameters such as extrusion temperature and moisture level. 4, record 1, English, - texturization
Record 1, Key term(s)
- texturisation
- texturising
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Collaboration avec la FAO
Record 1, Main entry term, French
- texturation
1, record 1, French, texturation
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- texturisation 2, record 1, French, texturisation
correct, feminine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Opération qui consiste en des modifications physico-chimiques de la matière première de manière à la structurer lors du passage à travers d'une filière ou à sa sortie et à lui conférer des propriétés en rapport avec les critères d'évaluation sensorielle. 3, record 1, French, - texturation
Record number: 1, Textual support number: 1 CONT
La texturation permet de valoriser certains produits de l'industrie agroalimentaire (protéines végétales, poissons, sous-produits des laiteries, des abattoirs, etc.) en leur conférant une texture proche de celle des aliments naturels (viande, chair du crabe, par exemple). La texturation comporte trois étapes. Les molécules de protéines, qui se présentent sous forme de pelotes, sont d'abord déroulées, puis orientées parallèlement les unes aux autres. Enfin, l'ensemble est consolidé par création de liaisons entre les molécules. 4, record 1, French, - texturation
Record 1, Spanish
Record 1, Textual support, Spanish
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