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Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

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Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

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Peñaranda, I.; Garrido, MD.; García-Segovia, P.; Martínez-Monzó, J.; Igual Ramo, M. (2023). Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers. Foods. 12(6). https://doi.org/10.3390/foods12061303

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/205676

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Title: Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers
Author: Peñaranda, Irene Garrido, María Dolores García-Segovia, Purificación Martínez-Monzó, Javier Igual Ramo, Marta
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental ...[+]
Subjects: Extrusion cooking , Pea , Lucerne , Spinach , Chlorella , Analogues , Technological properties , Sensory analysis
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods12061303
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods12061303
Coste APC: 739.31
Type: Artículo

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