Food Safety Traceability

Wei, Yimin; Guo, Bin; Liu, Hongyan; Wei, Stephen H.Y.; Zhang, Jianrong

doi:10.1002/9781119238102.ch33

Cited by 2 publications

(2 citation statements)

References 23 publications

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“…As Japan and China belong to Asia, the history and culture are relatively close. The following is the calculation of the safety price by the Japanese Noguchi Miro method [3]. This method calculates the safety price, which is helpful to correct the safety price of enterprises in our country.…”

Section: The Correction Of Enterprise Safety Pricementioning

confidence: 99%

Study on the Law and Curve of Enterprise Safety Demand Based on Economic Analysis

Liu¹,

Liu²,

Liu³

2017

dtcse

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The author uses the economics theory of supply and demand, analyzes the relation and difference between consumer demand and corporate safety requirements, the changing law of the safety of the demand curve, the amount of the safety requirements of enterprises increases with the safety price, along with the decrease of safety prices, reflected in the demand curve, is a curve on the right tilt the paper interprets and demonstrates the viewpoint; economics inclined safety demand curve to the right at the top of the studied safety demand distortions, analyzes the correction and application of ideas. The research conclusion provides the basic theory of economics for the government to formulate the safety policy scientifically, improve the safety demand and desire of the enterprise, and increase the safety input.

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Section: The Correction Of Enterprise Safety Pricementioning

confidence: 99%

Study on the Law and Curve of Enterprise Safety Demand Based on Economic Analysis

Liu¹,

Liu²,

Liu³

2017

dtcse

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“…Therefore, evaluating both raw material characteristics and extrusion conditions is crucial to understand product quality [ 10 ]. Extrusion parameters such as moisture, barrel temperature, and screw speed, as well as indirect response parameters like the specific mechanical energy (SME), torque, and melt temperature and pressure, are key points for controlling product quality [ 11 ]. In addition, the properties of legume proteins used as raw materials, influenced by factors such as protein composition, purity, conformation, and extraction methods, are essential parameters to consider [ 9 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates

Ribeiro,

Piñero,

Parle

et al. 2024

Foods

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Soy remains the legume protein of excellence for plant-based meat alternatives due to its fiber-forming potential. In this study, protein-rich powders from soy protein isolate (SPI), concentrate (SPC), and their mixture (SPM) were thoroughly characterized for their proximate composition, nutritional quality, and physicochemical properties to understand their structuring behavior during high-moisture extrusion. SPI presented higher degrees of protein denaturation and aggregation, least gelation concentration and lower essential amino acid contents. Thus, an SPI:SPC combination (1:9 ratio, 70% protein) was extruded at three different screw speeds (300, 350, and 400 rpm) and two temperature profiles (120 and 140 °C maximum temperature). The effects of the processing parameters on the extrudates were evaluated for their appearance (fibrousness), texture (TPA, cutting force, and anisotropy), color, protein structure (FTIR), and trypsin inhibitors. Higher temperatures resulted in softer and darker extrudates, with increased visual and instrumental anisotropy. Increasing screw speeds led to softer and lighter extrudates, without a clear fibrousness effect. β-sheet structures decreased and intermolecular aggregates (A1) increased after extrusion, especially at 140 °C, together with the formation of intramolecular aggregates (A2). Extrusion also significantly decreased the amount of trypsin inhibitors (>90%). This study demonstrates that extrusion parameters need to be carefully selected to achieve meat analogs with optimal textural and nutritional characteristics.

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Food Safety Traceability

Cited by 2 publications

References 23 publications

Study on the Law and Curve of Enterprise Safety Demand Based on Economic Analysis

Study on the Law and Curve of Enterprise Safety Demand Based on Economic Analysis

Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates

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