食品加工
肉类包装业
食品工业
生物技术
营养物
作文(语言)
植物蛋白
食品科学
生化工程
生物
工程类
生态学
哲学
语言学
作者
Jialin Yu,Liyuan Wang,Zhaowei Zhang
出处
期刊:Foods
[MDPI AG]
日期:2023-11-20
卷期号:12 (22): 4180-4180
被引量:1
标识
DOI:10.3390/foods12224180
摘要
The growing need for plant-based meat alternatives promotes the rapid progress of the food industry. Processing methods employed in plant-based meat production are critical to preserving and enhancing their nutritional content and health benefits, directly impacting consumer acceptance. Unlike animal-based food processing, the efficiency of protein extraction and processing methods plays a crucial role in preserving and enriching the nutritional content and properties. To better understand the factors and mechanisms affecting nutrient composition during plant-based meat processing and identify key processing steps and control points, this work describes methods for extracting proteins from plants and processing techniques for plant-based products. We investigate the role of nutrients and changes in the nutrients during plant protein product processing. This article discusses current challenges and prospects.
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