Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics-Reference-Cited by-同舟云学术

Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

Published:2021-11-14 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Keerthana Priya Ravichandran¹,Rawson Ashish²,Vidhyalakshmi Rajagopal²,Jagan Mohan Rangarajan¹^ORCID

Affiliation:

1. Department of Food Product Development, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Ministry of Food Processing Industries Government of India Thanjavur India

2. Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Ministry of Food Processing Industries Government of India Thanjavur India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16118

Reference50 articles.

1. Techniques to Improve the Shelf Life of Freshly Harvested Banana Blossoms

2. Optimization of High-Quality Cassava and Coconut Composite Flour Combination as Filler in Chicken Sausages

3. Development of novel fortified beef patties with added functional protein ingredients for the elderly

4. Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea

5. Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage

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