Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions

Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean...

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Detalles Bibliográficos
Autores principales: dos Santos, Mirian, da Rocha, Daniela Almeida Vieira Fogaça, Bernardinelli, Oigres Daniel, Oliveira Júnior, Fernando Divino, de Sousa, Diógenes Gomes, Sabadini, Edvaldo, da Cunha, Rosiane Lopes, Trindade, Marco Antonio, Pollonio, Marise Aparecida Rodrigues
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657839/
https://www.ncbi.nlm.nih.gov/pubmed/36359925
http://dx.doi.org/10.3390/foods11213311

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657839/
https://www.ncbi.nlm.nih.gov/pubmed/36359925
http://dx.doi.org/10.3390/foods11213311

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