Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils

In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in product...

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Detalles Bibliográficos
Autores principales: Pathiraje, Darshika, Carlin, Janelle, Der, Tanya, Wanasundara, Janitha P. D., Shand, Phyllis J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138159/
https://www.ncbi.nlm.nih.gov/pubmed/37107516
http://dx.doi.org/10.3390/foods12081722

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138159/
https://www.ncbi.nlm.nih.gov/pubmed/37107516
http://dx.doi.org/10.3390/foods12081722

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