Skip to main navigation
Skip to search
Skip to main content
Hanze University of Applied Sciences Home
English
Nederlands
Search content at Hanze University of Applied Sciences
Home
Profiles
Research units
Projects
Research output
Datasets
Activities
Press/Media
Prizes
NuProTex nutritious protein textures: a food future project
R.J.F. van Haren
, Irmgard Starmann (First author)
, Achim Knoch
DIL
Color & Brain
Research output
:
Book/Report
›
Report
›
Academic
256
Downloads (Pure)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'NuProTex nutritious protein textures: a food future project'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Fish Protein
100%
Future Food
100%
Consumer Products
37%
Fish By-products
37%
Fish Fillets
37%
Food Products
25%
Vegetables
25%
Electric
25%
Vegetable Protein
25%
Human Consumption
25%
Food-grade
25%
Fish nuggets
25%
Innovative Process
25%
Fish Weight
25%
High-moisture Extrusion Process
25%
Crustacean
25%
Crackers
12%
Industrial Setting
12%
Product Prototypes
12%
Fish Pellet
12%
Protein Isolation
12%
Growth Experiment
12%
Low-moisture Extrusion
12%
Dairy Proteins
12%
Safe Route
12%
Protein Source
12%
Product Basis
12%
Processed Fish
12%
Vegetable Protein Sources
12%
Semi-finished Product
12%
Flakes
12%
Texture-based
12%
High-valued
12%
Fish Cracker
12%
Fresh Weight
12%
Fish Burger
12%
Microbial Safety
12%
Multiple Emulsions
12%
Cooking Methods
12%
Fish Cake
12%
Sous Vide Cooking
12%
Sous Vide
12%
Savory
12%
Oil-in-water Emulsion
12%
Egg Protein
12%
Feed Products
12%
Meat Protein
12%
Fish Feed
12%
Fried Fish
12%
Prototype Product
12%
Weight-based
12%
Liquid Products
12%
Underutilization
12%
Food Science
Fish Protein
100%
Future Food
100%
Vegetable Protein
42%
Fish Fillet
42%
Food Grades
28%
High Moisture Extrusion
28%
Solubilization
28%
Sous Vide
14%
Processed Fish
14%
Savory
14%
Egg Protein
14%
Microbial Safety
14%
Fish Cakes
14%
Sous Vide Cooking
14%
Meat Protein
14%
Dairy Protein
14%
Low Moisture
14%