Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability-Reference-Cited by-同舟云学术

Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability

Published:2021-12 Issue: Volume:4 Page:100081
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Baune Marie-Christin^ORCID,Jeske Anna-Lena,Profeta Adriano,Smetana Sergiy^ORCID,Broucke Keshia,Van Royen Geert^ORCID,Gibis Monika^ORCID,Weiss Jochen,Terjung Nino

Publisher

Elsevier BV

Reference80 articles.

1. Animal source foods: Sustainability problem or malnutrition and sustainability solution? Perspective matters;Adesogan;Global Food Security,2020

2. Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use?;Alexander;Global Food Security,2017

3. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends;Arribas;Food Function,2017

4. Raw and roasted pistachio nuts (Pistacia vera L.) are ‘good’ sources of protein based on their digestible indispensable amino acid score as determined in pigs;Bailey;J. Sci. Food Agric.,2020

5. Protein Quality Evaluation of Animal Food Proteins by In-Vitro Methodologies;Barrón-Hoyos;Food Nutrition Sci.,2013

Cited by 33 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. Low moisture texturised protein from sunflower press cake;International Journal of Food Science & Technology;2024-09-04

2. Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry;Processes;2024-08-19

3. The ‘meathybrid’ concept: bridging the gap between texture, taste, sustainability and nutrition;International Journal of Food Science & Technology;2024-08-12

4. Plant-Based Meat Analogues in the Human Diet: What Are the Hazards?;Foods;2024-05-15

5. Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based "meatballs" in tomato sauce;Open Research Europe;2024-02-13