Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives-Reference-Cited by-同舟云学术

Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives

Published:2020-02-09 Issue:3 Volume:85 Page:567-575
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chiang Jie Hong¹²^ORCID,Hardacre Allan K.¹,Parker Michael E.¹

Affiliation:

1. School of Food and Advanced Technology Massey Univ. Private Bag 11222 Palmerston North 4442 New Zealand

2. Riddet Inst. Massey Univ. Private Bag 11222 Palmerston North 4442 New Zealand

Funder

Ministry of Business, Innovation and Employment

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14960

Reference31 articles.

1. Toward the design of insect-based meat analogue: The role of calcium and temperature in coagulation behavior of Alphitobius diaperinus proteins

2. Bastos D. M. Monaro É. Siguemoto É. &Séfora M.(2012).Maillard reaction products in processed food: Pros and cons.Food industrial processes‐methods and equipment: Croatia InTech. 281–300.

3. Beef + Lamb New Zealand. (2018).New season outlook 2018‐19. Retrieved fromhttps://beeflambnz.com/sites/default/files/news-docs/WGTN_DOCS-%23185883-v3-P18017_New_Season_Outlook_2018-19_-_Report%255b1%255d.pdf

4. Texture, Viscosity, and Food

5. Meat and vegetable protein blends for engineered foods

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