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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...

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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

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