Effects of pectin and avocado oil in the production of meat analogues obtained by high moisture extrusion and their physicochemical characterization
The growing demand for plant-based protein foods that meet nutritional needs and are also palatable to consumers has given way to meat analogues.
Authors
- Eduardo Bárzana (ORCID: https://orcid.org/0000-0001-8484-008X)
- Oscar Hernández‐Meléndez (ORCID: https://orcid.org/0000-0002-8270-4479)
- Darianna Ur-Mora
Institutions
- Universidad Nacional Autónoma de México (MX)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00162e
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Canadian Institute for Theoretical Astrophysics