Cargando…
Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues
The aim of the present study was to improve the properties of soy press cake to be utilized as an ingredient of meat analogues. Soy press cakes were fermented with lactobacillus strains, and separately hydrolyzed by cellulase/xylanase mixture and α-amylase. Meat analogues were produced with 10% ferm...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Academic Press, etc
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9340857/ https://www.ncbi.nlm.nih.gov/pubmed/35938059 http://dx.doi.org/10.1016/j.lwt.2022.113736 |