Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments
The objective of this study was to characterize the physicochemical, proximal, textural, and visual properties of plant-based meat (PBM) patties blended with natural pigments such as anthocyanin from black beans, Fe-chlorophyll from spinach, and edible red and purple pigments. A comparison was made...
| Main Authors: | , , , , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
Taylor & Francis Group
2023-09-01
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| 丛编: | International Journal of Food Properties |
| 主题: | |
| 在线阅读: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2224533 |