Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat pro...

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Detalles Bibliográficos
Autores principales: Kaleda, Aleksei, Talvistu, Karel, Tamm, Martti, Viirma, Maret, Rosend, Julia, Tanilas, Kristel, Kriisa, Marie, Part, Natalja, Tammik, Mari-Liis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465559/
https://www.ncbi.nlm.nih.gov/pubmed/32764254
http://dx.doi.org/10.3390/foods9081059

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465559/
https://www.ncbi.nlm.nih.gov/pubmed/32764254
http://dx.doi.org/10.3390/foods9081059

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