High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review-Reference-Cited by-同舟云学术

High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review

Published:2022-02-07 Issue: Volume: Page:1-36
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Zhang Zuoyong¹,Zhang Luji²,He Shudong¹^ORCID,Li Xingjiang¹,Jin Risheng¹,Liu Qian²,Chen Shuguang³,Sun Hanju¹

Affiliation:

1. School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China

2. College of Food Science, Northeast Agricultural University, Heilongjiang, Harbin, PR China

3. PFI Foods Co., Ltd., Shucheng, Anhui, PR China

Funder

National Natural Science Foundation of China

Key Research and Development Program of Anhui Province

Major Special Science and Technology Planning Project of Anhui Province

Science and Technology Projects of Chuzhou City

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.2024223

Reference163 articles.

1. What is artificial meat and what does it mean for the future of the meat industry?

2. Red and processed meat consumption within two different dietary patterns: Effect on the colon microbial community and volatile metabolites in pigs

3. Meat analogues: Health promising sustainable meat substitutes

4. The importance of reduced meat and dairy consumption for meeting stringent climate change targets

5. Challenges to meat safety in the 21st century

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