Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review

Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review

Over the past few decades, there has been a noticeable surge in the market of plant-based meat analogs (PBMA). Such popularity stems from their environmentally friendly production procedures as well as their positive health effects. In order to meet the market demand, it is necessary to look for pla...

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Bibliographic Details
Main Authors: Anqi Tao, Hongyu Zhang, Junnan Duan, Ying Xiao, Yao Liu, Jianwei Li, Jieyu Huang, Tian Zhong, Xi Yu
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-12-01
Series:Frontiers in Microbiology
Subjects:
beany-flavor
plant-based meat analogs
fermentation
soy proteins
pea proteins
off-flavor
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.1070773/full

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