Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review

Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review

The increasing demand for plant-based proteins faces challenges due to their inherent functional limitations. To meet eco-friendly standards, several “green'' and innovative processing technologies like high-pressure processing (HPP), pulse electric field (PEF), precision fermentation, 3D...

Full description

Bibliographic Details
Main Authors: Sodiq Oladimeji Alasi, Mayowa Saheed Sanusi, Musiliu Olushola Sunmonu, Michael Mayokun Odewole, Abiola Lydia Adepoju
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Journal of Agriculture and Food Research
Subjects:
Plant protein
Functional properties
Food processing techniques
3D printing
Artificial intelligence
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154324000735

Internet

http://www.sciencedirect.com/science/article/pii/S2666154324000735

Similar Items