Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs

The widening gap between the supply and demand for meat products has increased the need to produce plant-based meat analogs as protein sources. Meat analogs are principally composed of soy-based textured vegetable proteins. Despite ongoing technical developments, one of the unresolved challenges for...

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Detalles Bibliográficos
Autores principales: Sakai, Kiyota, Sato, Yukihide, Okada, Masamichi, Yamaguchi, Shotaro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9165781/
https://www.ncbi.nlm.nih.gov/pubmed/35657815
http://dx.doi.org/10.1371/journal.pone.0269278

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9165781/
https://www.ncbi.nlm.nih.gov/pubmed/35657815
http://dx.doi.org/10.1371/journal.pone.0269278

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