A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients

A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients

This study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity evaluation, the YC group (YCI...

Full description

Bibliographic Details
Main Authors: Allah Bakhsh, Juhee Park, Kei Anne Baritugo, Bosung Kim, Sung Sil Moon, Attaur Rahman, Sungkwon Park
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-05-01
Series:Frontiers in Nutrition
Subjects:
plant-based meat
microalgae
spirulina
duckweed
yellow chlorella
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1110613/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1110613/full

Similar Items