Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or stea...

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Detalles Bibliográficos
Autores principales: Kyriakopoulou, Konstantina, Keppler, Julia K., van der Goot, Atze Jan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999387/
https://www.ncbi.nlm.nih.gov/pubmed/33809143
http://dx.doi.org/10.3390/foods10030600

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999387/
https://www.ncbi.nlm.nih.gov/pubmed/33809143
http://dx.doi.org/10.3390/foods10030600

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