A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients

This study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity evaluation, the YC group (YCI...

Descripción completa

Detalles Bibliográficos
Autores principales: Bakhsh, Allah, Park, Juhee, Baritugo, Kei Anne, Kim, Bosung, Sil Moon, Sung, Rahman, Attaur, Park, Sungkwon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10203216/
https://www.ncbi.nlm.nih.gov/pubmed/37229478
http://dx.doi.org/10.3389/fnut.2023.1110613

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10203216/
https://www.ncbi.nlm.nih.gov/pubmed/37229478
http://dx.doi.org/10.3389/fnut.2023.1110613

Ejemplares similares