Azodicarbonamide, Hydrogen Peroxide, and l-Ascorbic Acid Aid in the Modification of Protein Texture During High-Moisture Meat Analog Extrusion Processing
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Protein texturization during high-moisture extrusion is a complex process. Functional additives, like azodicarbonamide (ADA), hydrogen peroxide (H2O2), and l-ascorbic acid (AA), play a critical role in modulating protein structure and texture during food proce... ...
