Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Xin Hui Chin"'
Autor:
Xin Hui Chin, Ryan Soh, Geraldine Chan, Pnelope Ng, Aaron Thong, Hosam Elhalis, Kanagasundaram Yoganathan, Yvonne Chow, Shao Quan Liu
Publikováno v:
Current Research in Food Science, Vol 10, Iss , Pp 100933- (2025)
A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with th
Externí odkaz:
https://doaj.org/article/cdd16ff995f94b77ac988184e3b76704
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e25007- (2024)
Fermented soybean products have played a significant role in Asian diets for a long time. Due to their diverse flavours, nutritional benefits, and potential health-promoting properties, they have gained a huge popularity globally in recent years. Tra
Externí odkaz:
https://doaj.org/article/5bfd5bcfec3d42798bb03092ce12a372
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based mea
Externí odkaz:
https://doaj.org/article/5689ec3f19514a8c9f8aecf5d35f1e03
Publikováno v:
Foods, Vol 12, Iss 17, p 3222 (2023)
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives ha
Externí odkaz:
https://doaj.org/article/9e4521fa97584507ae356245ab785432
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0190e32fd671d6640416ea64b2cedcd1
https://doi.org/10.1080/10408398.2023.2188951
https://doi.org/10.1080/10408398.2023.2188951
Publikováno v:
Frontiers in Microbiology; 2023, p1-21, 21p