Texture profile analysis of homogenized meat and plant-based patties-Reference-Cited by-同舟云学术

Texture profile analysis of homogenized meat and plant-based patties

Published:2023-09-21 Issue:2 Volume:26 Page:2757-2771
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Mabrouki Sabah¹,Brugiapaglia Alberto¹,Glorio Patrucco Sara¹,Tassone Sonia¹,Barbera Salvatore¹

Affiliation:

1. Department of Agriculture, Forestry, and Food Sciences, University of Turin, Grugliasco, Italy

Funder

EIT FOOD KAVA 21054

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2255758

Reference26 articles.

1. Plant-based and cell-based approaches to meat production

2. Bourne, M. C. Food Texture and Viscosity, Concept and Measurement., 2nd ed.; Academic Press, Elsevier Science inprint: San Diego, California, USA, 2002; p. 416.

3. The Texturometer?A New Instrument for Objective Texture Measurement

4. Instrumental characterisation of textural properties of solid and semi-solid food

5. Trinh, K. T.; Steve, G. On the Texture Profile Analysis Test. Proceedings of Chemeca, Wellington, New Zealand, September, 2012.

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