Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues-Reference-Cited by-同舟云学术

Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues

Published:2024-02-23 Issue:9 Volume:72 Page:4897-4905
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Flores Mónica¹^ORCID,Comes Daniel¹,Gamero Amparo²,Belloch Carmela¹

Affiliation:

1. Institute of Agrochemistry and Food Technology (IATA)−Spanish Council for Scientific Research (CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain

2. Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46010 Valencia, Valencia, Spain

Funder

European Regional Development Fund

Ministerio de Ciencia e Innovaci?n

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08432

Reference40 articles.

1. Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects

2. Consumer perception and behaviour regarding sustainable protein consumption: A systematic review

3. Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications

4. Plant-based meat analogues: from niche to mainstream

5. An investigation of the formulation and nutritional composition of modern meat analogue products

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