Formulation of plant-based meat alternatives and its optimization by experimental design using response surface methodology-Reference-Cited by-同舟云学术

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Formulation of plant-based meat alternatives and its optimization by experimental design using response surface methodology

Published:2024 Issue:4 Volume:2 Page:1139-1151
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Devi T. Archana¹,Rahul R.¹,Joshua H. Melvin¹,Naveen N.¹,Karthik Pothiyappan¹²^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India

2. Centre for Food Nanotechnology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India

Abstract

The trend of adopting plant-based foods as a substitute for meat is on the rise due to their nutritional benefits.

Funder

Karpagam Academy of Higher Education

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00210A

Reference52 articles.

1. Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

2. Development of imitated meat product by utilizing pea and lentil protein isolates

3. Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics

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