Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment-Reference-Cited by-同舟云学术

Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment

Published:2023-11-10 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Limsangouan Nipat,Rodkwan Natita,Pengpinit Worapol,Tumpanuvatr Titaporn,Pengpinit Pathika,Paopun Yupadee,Kantrong Hataichanok^ORCID

Funder

Kasetsart University Research and Development Institute

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-023-05886-x.pdf

Reference27 articles.

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3. Bak KH, Lindahl G, Karlsson AH, Orlien V (2012) Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi. Meat Sci 92(4):374–381. https://doi.org/10.1016/j.meatsci.2012.02.002

4. Beniwal AS, Singh J, Kaur L, Hardacre A, Singh H (2021) Meat analogs: protein restructuring during thermomechanical processing. Compr Rev Food Sci Food Saf 20(2):1221–1249. https://doi.org/10.1111/1541-4337.12721

5. Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stubler A, Lamballerie M, Hertel C, Bruggemann DA (2021) High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci Food Saf 20(1):332–368. https://doi.org/10.1111/1541-4337.12670