植物性蛋白质食品的感官参数和评价方法综述

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-06-25 DOI:10.1080/87559129.2024.2370944

Suzan Tireki, Melike Balkaya, Dogan Emre Erdem, Gulbahar Coskun, Elif Gunay, Mehmet Cekirge

引用次数: 0

摘要

植物性蛋白质食品是可持续发展、健康和生态系统的重要产品。虽然素食主义者/荤食主义者更喜欢这些产品，但它们并没有得到广泛的普及，原因是......

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods

Plant-based protein foods are important products for sustainability, health, and ecosystem. Although vegans/vegetarians prefer these products, they have not received a widespread popularity due to ...

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来源期刊

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