Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement

The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties...

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Detalles Bibliográficos
Autores principales: Janardhanan, Rasmi, González-Diez, Mikel, Ibañez, Francisco C., Beriain, Maria Jose
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689922/
https://www.ncbi.nlm.nih.gov/pubmed/36429270
http://dx.doi.org/10.3390/foods11223678

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689922/
https://www.ncbi.nlm.nih.gov/pubmed/36429270
http://dx.doi.org/10.3390/foods11223678

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