Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability

Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability

To feed the world's growing population in the future, there must be a protein transition from animal-based to more sustainable, plant-based sources. Hybrid plant-meat products can bridge the protein-transition and are also focused on nutritional and sustainability aspects. While the addition of...

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Bibliographic Details
Main Authors: Marie-Christin Baune, Anna-Lena Jeske, Adriano Profeta, Sergiy Smetana, Keshia Broucke, Geert Van Royen, Monika Gibis, Jochen Weiss, Nino Terjung
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Future Foods
Subjects:
Fatty acid profile
Life cycle assessment
Meat hybrids
Plant proteins
Protein digestibility-corrected amino acid score
Protein extrusion
Online Access:http://www.sciencedirect.com/science/article/pii/S266683352100071X

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http://www.sciencedirect.com/science/article/pii/S266683352100071X

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