A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats-Reference-Cited by-同舟云学术

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

Published:2019-01-24 Issue:6 Volume:99 Page:2708-2715
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Samard Sasimaporn¹,Ryu Gi‐Hyung¹^ORCID

Affiliation:

1. Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Daehakro 54, Yesan Chungnam Republic of Korea

Funder

Kongju National University

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9438

Reference41 articles.

1. Should we stop meating like this? Reducing meat consumption through substitution

2. A Plant-Based Diet, Atherogenesis, and Coronary Artery Disease Prevention

3. Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

4. Structuring processes for meat analogues

5. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

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