Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger
Author:
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05875-0.pdf
Reference34 articles.
1. Acevedo-Fani A, Soliva-Fortuny R, Martín-Belloso O (2017) Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality. Trends Food Sci Technol 60:12–22. https://doi.org/10.1016/j.tifs.2016.10.027
2. Ares G, Etchemendy E, Antúnez L, Vidal L, Gimenez A, Jaeger SR (2014) Visual attention by consumers to check-all-that-apply questions: Insights to support methodological development. Food Qual Prefer 32:210–220. https://doi.org/10.1016/j.foodqual.2013.10.006
3. Basiri S, Yousefi MH, Shekarforoush SS (2022) Functional and quality attributes os beef burgers fortified by brown linseed powder. J Funct Food Health Dis 12:1–11. https://doi.org/10.31989/ffhd.v12i1.855
4. Carvalho GR, Milani TMG, Righetti RRT, Nagai LY, Barretto ACS (2017) Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger. Food Sci Technol 37:10–16. https://doi.org/10.1590/1678-457X.31916
5. Chen J (2015) Food oral processing: mechanisms and implications of food oral destruction. Trends Food Sci Technol 45:222–228. https://doi.org/10.1016/j.tifs.2015.06.012
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3