213 related articles for article (PubMed ID: 35657815)
1. Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs.
Sakai K; Sato Y; Okada M; Yamaguchi S
PLoS One; 2022; 17(6):e0269278. PubMed ID: 35657815
[TBL] [Abstract][Full Text] [Related]
2. Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.
Sakai K; Okada M; Yamaguchi S
PLoS One; 2023; 18(12):e0294637. PubMed ID: 38055653
[TBL] [Abstract][Full Text] [Related]
3. Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks.
Sakai K; Sato Y; Okada M; Yamaguchi S
Sci Rep; 2021 Aug; 11(1):16631. PubMed ID: 34404846
[TBL] [Abstract][Full Text] [Related]
4. Flavor challenges in extruded plant-based meat alternatives: A review.
Wang Y; Tuccillo F; Lampi AM; Knaapila A; Pulkkinen M; Kariluoto S; Coda R; Edelmann M; Jouppila K; Sandell M; Piironen V; Katina K
Compr Rev Food Sci Food Saf; 2022 May; 21(3):2898-2929. PubMed ID: 35470959
[TBL] [Abstract][Full Text] [Related]
5. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
Shrestha S; Cornforth D; Nummer BA
J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
[TBL] [Abstract][Full Text] [Related]
6. Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment.
Sakai K; Sato Y; Okada M; Yamaguchi S
Sci Rep; 2022 Jan; 12(1):1168. PubMed ID: 35064181
[TBL] [Abstract][Full Text] [Related]
7. Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties.
Flores M; Hernán A; Salvador A; Belloch C
J Sci Food Agric; 2023 Apr; 103(6):2806-2814. PubMed ID: 36647301
[TBL] [Abstract][Full Text] [Related]
8. Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose.
Chen Y; Lan D; Wang W; Zhang W; Wang Y
Food Chem; 2023 Dec; 428():136754. PubMed ID: 37418873
[TBL] [Abstract][Full Text] [Related]
9. Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase.
Sakai K; Okada M; Yamaguchi S
Sci Rep; 2022 Dec; 12(1):22432. PubMed ID: 36575236
[TBL] [Abstract][Full Text] [Related]
10. Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review.
Tao A; Zhang H; Duan J; Xiao Y; Liu Y; Li J; Huang J; Zhong T; Yu X
Front Microbiol; 2022; 13():1070773. PubMed ID: 36532431
[TBL] [Abstract][Full Text] [Related]
11. Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing.
Usman M; Swanson G; Chen B; Xu M
Food Chem; 2023 Nov; 426():136585. PubMed ID: 37331147
[TBL] [Abstract][Full Text] [Related]
12. Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties.
Colle MC; Richard RP; Smith DM; Colle MJ; Loucks WI; Gray SJ; Reynolds ZD; Sutton HA; Nasados JA; Doumit ME
Meat Sci; 2019 Mar; 149():156-162. PubMed ID: 30528720
[TBL] [Abstract][Full Text] [Related]
13. Acrylamide increases and furanoic compounds decrease in plant-based meat alternatives during pan-frying.
Pospiech J; Hoelzle E; Schoepf A; Melzer T; Granvogl M; Frank J
Food Chem; 2024 May; 439():138063. PubMed ID: 38035494
[TBL] [Abstract][Full Text] [Related]
14. A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration.
Bakhsh A; Lee SJ; Lee EY; Sabikun N; Hwang YH; Joo ST
Foods; 2021 Mar; 10(3):. PubMed ID: 33800417
[TBL] [Abstract][Full Text] [Related]
15. Beef flavor vegetable hamburger patties with high moisture meat analogs (HMMA) with pulse proteins-peas, lentils, and faba beans.
Kim T; Miller R; Laird H; Riaz MN
Food Sci Nutr; 2021 Aug; 9(8):4048-4056. PubMed ID: 34401056
[TBL] [Abstract][Full Text] [Related]
16. Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties.
Han JH; Keum DH; Hong SJ; Kim YJ; Han SG
Foods; 2023 Oct; 12(20):. PubMed ID: 37893624
[TBL] [Abstract][Full Text] [Related]
17. β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film.
Lee EJ; Kim H; Lee JY; Ramachandraiah K; Hong GP
Foods; 2020 Jun; 9(6):. PubMed ID: 32580273
[TBL] [Abstract][Full Text] [Related]
18. Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage.
Rodríguez-Carpena JG; Morcuende D; Estévez M
J Food Sci; 2011 Sep; 76(7):C1025-31. PubMed ID: 22417539
[TBL] [Abstract][Full Text] [Related]
19. Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.
Gao XQ; Zhang WG; Zhou GH
J Sci Food Agric; 2015 Nov; 95(14):2832-7. PubMed ID: 25428271
[TBL] [Abstract][Full Text] [Related]
20. Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.
Sohaib M; Anjum FM; Arshad MS; Imran M; Imran A; Hussain S
Lipids Health Dis; 2017 Feb; 16(1):27. PubMed ID: 28143531
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
