Advancing plant-based meat analogs : Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose

In this study, Indian pulse proteins from cowpeas, yellow peas, green gram, and horse gram were used to create plant-based meatball analogs. The nutritional composition, molecular functional groups, color, and texture of meatball analogs T1, T2, and T3 and mutton meatballs were thoroughly analyzed....

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Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 09. Sept., Seite 10820132241278958
1. Verfasser:	Achinna, Poshadri (VerfasserIn)
Weitere Verfasser:	Malleboina, Penchalaraju, Joshi, Anuprita Ashokrao, Padmavathi, T V N, Swaroopa, Gugulothu, Nikkam, Indra Teja, Singh, Anshul
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Meatball analogs adhesiveness chewiness gumminess hardness