成分
背景(考古学)
肉类包装业
业务
食品科学
生物技术
食品工业
防腐剂
生物
古生物学
作者
Gil Vila-Clarà,Amparo Marquina Vila,Laia Vergés-Canet,Miriam Torres-Moreno
出处
期刊:Foods
[MDPI AG]
日期:2024-04-19
卷期号:13 (8): 1258-1258
标识
DOI:10.3390/foods13081258
摘要
The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.
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