Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat pro...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Foods
Main Authors: Kaleda, Aleksei, Talvistu, Karel, Tamm, Martti, Viirma, Maret, Rosend, Julia, Tanilas, Kristel, Kriisa, Marie, Part, Natalja, Tammik, Mari-Liis
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
Assuntos:
Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7465559/
https://ncbi.nlm.nih.gov/pubmed/32764254
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9081059
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados