Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives

Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives

The development of plant-based meat is drawing considerable attention from scientific and industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a momentum as key ingredients in meat alternatives. This review aims to provide practical information about the current lands...

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Bibliographic Details
Main Authors: Marie-Christin Baune, Nino Terjung, Mehmet Çağlar Tülbek, Fatma Boukid
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Future Foods
Subjects:
Future food
Plant-based
Meat analogues
Market landscape
Texturization
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833522000685

Internet

http://www.sciencedirect.com/science/article/pii/S2666833522000685

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