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New Strategies for Innovative and Enhanced Meat and Meat Products

Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. On...

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Médium: Online
Jazyk:angličtina
Vydáno: MDPI - Multidisciplinary Digital Publishing Institute 2022
Témata:
oleogel
emulsion gel
dry fermented sausages
healthier lipid content
chia oil
olive oil
spice
ingredient
colour
ready-to-cook
meat preparation
meat extenders
meat products
meat substitutes
sustainability
plant-based proteins
insects
by-products
pulses
mushrooms
beef burgers
soluble fiber
TPA
consumer evaluation
fatty acid composition
Juniperus communis L.
essential oil
sodium nitrite
dry fermented sausage
traditional wet market
food product’s label
nutritional information
willingness to pay
meat
authentication
triacylglycerols
ambient mass spectrometry
DNA
PCR
iota carrageenan
chemical composition
consumer acceptance
descriptive analysis
ham
ostrich
phosphate
polysaccharide
processed
restructured meat
sensory profile
plant-based meat analog
commercial texture vegetable protein
texture soy isolate protein
methylcellulose
phosphate elimination
emulsified meat products
proteins
standardized meat matrix
clean label
nitrites alternatives
phosphates alternatives
coffee by-products
chicken burger
meat formulation
cooking yield
volatile compounds
warmed off-flavours
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes
On-line přístup:ONIX_20220621_9783036541044_17
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ONIX_20220621_9783036541044_17

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