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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...
Autores principales: | Devaere, Jolien, De Winne, Ann, Dewulf, Lore, Fraeye, Ilse, Šoljić, Irena, Lauwers, Elsa, de Jong, Andy, Sanctorum, Hermes |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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