Flavor challenges in extruded plant‐based meat alternatives: A review-Reference-Cited by-同舟云学术

Flavor challenges in extruded plant‐based meat alternatives: A review

Published:2022-04-26 Issue:3 Volume:21 Page:2898-2929
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Wang Yaqin¹^ORCID,Tuccillo Fabio¹,Lampi Anna‐Maija¹,Knaapila Antti¹,Pulkkinen Marjo¹,Kariluoto Susanna¹,Coda Rossana¹²^ORCID,Edelmann Minnamari¹,Jouppila Kirsi¹,Sandell Mari¹³,Piironen Vieno¹,Katina Kati¹

Affiliation:

1. Department of Food and Nutrition University of Helsinki Helsinki Finland

2. Helsinki Institute of Sustainability Science (HELSUS), Faculty of Agriculture and Forestry University of Helsinki Helsinki Finland

3. Functional Foods Forum University of Turku Turku Finland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12964

Reference279 articles.

1. Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring

2. SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS

3. Nutritional Composition of Meat

4. Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada

5. Inactivation of Lipoxygenase in Soymilk by Pulsed Light

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