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Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively imitate the appearance of raw and cooked...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8782913/ https://www.ncbi.nlm.nih.gov/pubmed/35064181 http://dx.doi.org/10.1038/s41598-022-05091-4 |