Technological interventions in improving the functionality of proteins during processing of meat analogs

Technological interventions in improving the functionality of proteins during processing of meat analogs

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Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in...

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Bibliographic Details
Main Authors: Pavan Kumar, Neelesh Sharma, Muideen Adewale Ahmed, Akhilesh K. Verma, Pramila Umaraw, Nitin Mehta, Ahmed Abubakar Abubakar, Muhammad Nizam Hayat, Ubedullah Kaka, Sung-Jin Lee, Awis Qurni Sazili
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-12-01
Series:Frontiers in Nutrition
Subjects:
non-traditional proteins
extrusion
electrospinning
couette shear cell
bioprinting
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1044024/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.1044024/full

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