A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods-Reference-Cited by-同舟云学术

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A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods

Published:2024-06-25 Issue: Volume: Page:1-20
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Tireki Suzan¹,Balkaya Melike²,Erdem Dogan Emre²,Coskun Gulbahar²³,Gunay Elif²,Cekirge Mehmet²

Affiliation:

1. Gastronomy and Culinary Arts Department, Ozyegin University, Istanbul, Türkiye

2. Design, Technology and Society Program, Graduate School of Social Sciences, Ozyegin University, Istanbul, Türkiye

3. Technology Transfer Office, Openfab, Ozyegin University, Istanbul, Türkiye

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2024.2370944

Reference93 articles.

1. Commercialization of Plant-Based Meat Alternatives

2. What are the main sensory attributes that determine the acceptance of meat alternatives?

3. The Environmental Sustainability of Plant-Based Dietary Patterns: A Scoping Review

4. Plant Based Proteins: Sustainable Alternatives

5. Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Towards more sustainable, nutritious, and affordable plant‐based milk alternatives: A critical review;Sustainable Food Proteins;2024-09-09

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