Thiamine as a new ingredient for obtaining textured soy protein with meat odor-Reference-Cited by-同舟云学术

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Thiamine as a new ingredient for obtaining textured soy protein with meat odor

Published:2022-05-16 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Milani Talita Maira Goss¹^ORCID,Menis‐Henrique Michele Eliza Cortazzo¹,Conti Ana Carolina¹^ORCID

Affiliation:

1. Institute of Biosciences, Humanities and Exact Sciences (IBILCE) São Paulo State University (UNESP) São Paulo Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16731

Reference43 articles.

1. Precursors of Chicken Flavor. II. Identification of Key Flavor Precursors Using Sensory Methods

2. Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables

3. Chickpea ( Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review

Cited by 2 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. Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products;Journal of Food Science and Technology;2024-04-24

2. Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger;Journal of Food Science and Technology;2023-10-26

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