Quality Characteristics of Plant-Based Proteins Used in Meat Analogs-Reference-Cited by-同舟云学术

Quality Characteristics of Plant-Based Proteins Used in Meat Analogs

Published:2022-04-30 Issue:4 Volume:51 Page:375-380
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Cho Sun Young¹^ORCID,Ryu Gi-Hyung¹^ORCID

Affiliation:

1. Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-04-375.pdf

Reference25 articles.

1. Functional Properties and Protein Digestibility of Protein Concentrates and Isolates Produced from Kariya (H ildergadia bateri ) Seed

2. AOAC. Official method of analysis. 15th ed. Association of Official Analytical Chemists, Arlington, VA, USA. 1990.

3. Use of a free radical method to evaluate antioxidant activity

4. Heading Date and Growth Character of Korean Wheat Cultivars by Controlling Photoperiod for Rapid Generation Advancement

5. Cho SY, Ryu GH. Perspective and manufacturing characteristics of meat analog using extrusion cooking process. Food Sci Anim Resour Ind. 2021. 10(1):22-30.

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