Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

Pea protein dry-fractionated (P(DF)), pea protein isolated (P(Is)), soy protein isolated (S(Is)) and oat protein (O(P)) were combined in four mixes (P(DF)_O(P), P(Is)_O(P), P(DF)_P(Is)_O(P), S(Is)_O(P)) and extruded to produce meat analogues. The ingredients strongly influenced the process condition...

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Detalles Bibliográficos
Autores principales: De Angelis, Davide, Kaleda, Aleksei, Pasqualone, Antonella, Vaikma, Helen, Tamm, Martti, Tammik, Mari-Liis, Squeo, Giacomo, Summo, Carmine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760771/
https://www.ncbi.nlm.nih.gov/pubmed/33260878
http://dx.doi.org/10.3390/foods9121754

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760771/
https://www.ncbi.nlm.nih.gov/pubmed/33260878
http://dx.doi.org/10.3390/foods9121754

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