混合和植物性汉堡:趋势,挑战,以及物理化学和感官质量

Ziane da Conceição das Mercês1, Natalia Maldaner Salvadori1, Sabrina Melo Evangelista1

  • 1Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90610-264, RS, Brazil.

Foods (Basel, Switzerland)
|December 17, 2024
PubMed
概括

探索混合和植物性汉堡揭示了有希望的营养特征和使用各种蛋白质来源的感官接受. 关键的挑战包括实现类似肉质的质地和风味,以满足各种消费者偏好.