Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or stea...

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Bibliografski detalji

Glavni autori:	Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2021-03-01
Serija:	Foods
Teme:	plant protein meat analogues vegetarian sausage vegetarian burger vegetarian steak binders
Online pristup:	https://www.mdpi.com/2304-8158/10/3/600
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