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Extrusion cooking

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Concept information

Preferred term

texturisation  

Entry terms

  • texturization

Subject

  • Food sciences and technology

Example

  • In case of proteinaceous substrates texturization involves a restructuring of protein molecules into a layered crosslinked mass which is resistant to disruption upon further heating and/or processing. The large unfolded protein molecules align themselves in the direction of flow in the screw channels and void space behind the die. Flow is necessary to achieve alignment of the unfolded molecules and with increased temperature to 140-160°C, chemical crosslinking reoccurs to give the layered, fibrous structure which simulates meat. (Source : INRA)

Alternative label (skos-xl)

In other languages

  • Information

    lexinfo:gender: feminine

    lexinfo:partOfSpeech: noun

    texturation

    French

  • restructuration
  • texturisation
  • Information

    lexinfo:gender: feminine

    lexinfo:partOfSpeech: noun

    Texturisierung

    German

  • Information

    lexinfo:gender: neutre

    lexinfo:partOfSpeech: noun

    Texturieren
  • Italian

URI

https://opendata.inra.fr/CUEX/111

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