Advancements in plant based meat analogs enhancing sensory and nutritional attributes
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
1 Online-Ressource.
- Sprache
-
Englisch
- Erschienen in
-
Advancements in plant based meat analogs enhancing sensory and nutritional attributes ; volume:8 ; number:1 ; day:7 ; month:8 ; year:2024 ; pages:1-13 ; date:12.2024
npj science of food ; 8, Heft 1 (7.8.2024), 1-13, 12.2024
- Urheber
-
Jang, Jiwon
Lee, Dong-Woo
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1038/s41538-024-00292-9
- URN
-
urn:nbn:de:101:1-2410272136482.225897323343
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:33 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Jang, Jiwon
- Lee, Dong-Woo
- SpringerLink (Online service)
Ähnliche Objekte (12)
Plant-based meat analogs: color challenges and coloring agents
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification
Sensory analysis vocabulary : practical guidelines with attributes, definitions and references for sensory evaluation of food
The mechanical and sensory signature of plant-based and animal meat
Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs
Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<italic>Meleagris g. gallopavo</italic>) as influenced by sex
The creation and validation of the Measure of Effective Attributes of Trainers (MEAT)
Rethinking incumbent firms in sustainability-oriented industry transitions : Conceptual advancements and empirical insights from the German meat industry
Bioactive, textural and sensory attributes of soft confections enriched with plant protein hydrolysates
Multivariate investigation of physicochemical, nutritional and sensory attributes of traditional Lebanese grape molasses
Meats
MEAT
Plant-based meat analogs: color challenges and coloring agents
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification
Sensory analysis vocabulary : practical guidelines with attributes, definitions and references for sensory evaluation of food
The mechanical and sensory signature of plant-based and animal meat
Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs
Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<italic>Meleagris g. gallopavo</italic>) as influenced by sex
The creation and validation of the Measure of Effective Attributes of Trainers (MEAT)
Rethinking incumbent firms in sustainability-oriented industry transitions : Conceptual advancements and empirical insights from the German meat industry
Bioactive, textural and sensory attributes of soft confections enriched with plant protein hydrolysates
Multivariate investigation of physicochemical, nutritional and sensory attributes of traditional Lebanese grape molasses
Meats
MEAT
Plant-based meat analogs: color challenges and coloring agents
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification
Sensory analysis vocabulary : practical guidelines with attributes, definitions and references for sensory evaluation of food
The mechanical and sensory signature of plant-based and animal meat
Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs
Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<italic>Meleagris g. gallopavo</italic>) as influenced by sex
The creation and validation of the Measure of Effective Attributes of Trainers (MEAT)
Rethinking incumbent firms in sustainability-oriented industry transitions : Conceptual advancements and empirical insights from the German meat industry
Bioactive, textural and sensory attributes of soft confections enriched with plant protein hydrolysates
Multivariate investigation of physicochemical, nutritional and sensory attributes of traditional Lebanese grape molasses
Meats