Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles

Market demand for palatable plant-based meat alternatives is on the rise. One of the challenges is formulating products with sensorial characteristics similar to conventional meat. In this study, the effect of myoglobin on the aromatic profile of plant-based meat alternatives was assessed. Plant-bas...

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Detalles Bibliográficos
Autores principales: Devaere, Jolien, De Winne, Ann, Dewulf, Lore, Fraeye, Ilse, Šoljić, Irena, Lauwers, Elsa, de Jong, Andy, Sanctorum, Hermes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265346/
https://www.ncbi.nlm.nih.gov/pubmed/35804800
http://dx.doi.org/10.3390/foods11131985

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265346/
https://www.ncbi.nlm.nih.gov/pubmed/35804800
http://dx.doi.org/10.3390/foods11131985

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