Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments
Yue Fan, Shiyu Zheng, Pratheep K. Annamalai, Bhesh Bhandari, Sangeeta Prakash
Abstract
This study uses a low-energy enzymatic treatment to produce plant-based meat from faba bean protein and brewers' spent grain.
Topics & Concepts
Texture (cosmology)MicrostructureFood scienceChemistryAgronomyBiologyMaterials scienceMetallurgyComputer scienceArtificial intelligenceImage (mathematics)Meat and Animal Product QualityProteins in Food SystemsFood composition and properties