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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Public Library of Science
2022
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| Materias: | |
| 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 |