Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing.

Usman, Muhammad; Swanson, Gabriel; Chen, Bingcan; Xu, Minwei

Usman, Muhammad; Swanson, Gabriel; Chen, Bingcan; Xu, Minwei.

Afiliación

Usman M; Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
Swanson G; Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
Chen B; Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
Xu M; Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Electronic address: minwei.xu@ndsu.edu.

Food Chem ; 426: 136585, 2023 Nov 15.

Article en En | MEDLINE | ID: mdl-37331147

Asunto(s)

Lens (Planta); Carne; Culinaria; Manipulación de Alimentos; Harina/análisis; Temperatura; Gusto

Palabras clave

Beany Flavor; Chemometric; Extrusion; Meat Analogs; Pulse Seeds; Sensory

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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Lens (Planta) / Carne Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos

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