Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing

The development of plant-based meat analogs is currently hindered by the beany flavor generated by raw soybean protein and extrusion processing. Wide concern has led to extensive research on the generation and control of this unwanted flavor, as an understanding of its formation in raw protein and e...

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Detalles Bibliográficos
Autores principales: Yang, Lingyu, Zhang, Tianyu, Li, He, Chen, Tianpeng, Liu, Xinqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001211/
https://www.ncbi.nlm.nih.gov/pubmed/36900440
http://dx.doi.org/10.3390/foods12050923

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001211/
https://www.ncbi.nlm.nih.gov/pubmed/36900440
http://dx.doi.org/10.3390/foods12050923

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