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植物肉的纤维结构：生产和储存过程中的高水分挤压因素和感官属性

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Food Reviews International Pub Date : 2024-02-02 DOI:10.1080/87559129.2024.2309593
Malsha Dinali, Rumesh Liyanage, Mayumi Silva, Lisa Newman, Benu Ahikari, Isuru Wijesekara, Jayani Chandrapala
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引用次数: 0

摘要

动物肉类的生产和消费对可持续发展造成的负面影响推动了消费者对植物肉类类似物的需求。高水分肉类类似物的目标是重新...
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Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage
The negative impact of the production and consumption of animal meat on sustainability has driven recent consumer demand for plant-based meat analogues. High-moisture meat analogues are aimed at re...
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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