The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainab...

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Detalles Bibliográficos
Autores principales: Elhalis, Hosam, See, Xin Yi, Osen, Raffael, Chin, Xin Hui, Chow, Yvonne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10582269/
https://www.ncbi.nlm.nih.gov/pubmed/37860141
http://dx.doi.org/10.3389/fmicb.2023.1267227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10582269/
https://www.ncbi.nlm.nih.gov/pubmed/37860141
http://dx.doi.org/10.3389/fmicb.2023.1267227

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