Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.3c00542
Abstract: Basidiomycota are natural sources of aroma compounds. When grown in submerged cultures, the fungus Laetiporus montanus (LMO) forms a spicy and meat-like aroma. It thus represents an interesting candidate for the production of natural savory… read more here.
Keywords: meat like; laetiporus montanus; like flavor; formation ... See more keywords
Converting peanut protein biomass waste into 'double green' meat substitutes using a high-moisture extrusion process: a multi-scale method to explore a process for forming a meat-like fibrous structure.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b02711
Abstract: To convert the peanut protein biomass waste into environmentally friendly meat substitutes by a high-moisture extrusion process can help solve both resource and waste problems and be 'double green'. A multi-scale method combined with some… read more here.
Keywords: process; meat; fibrous structure; structure ... See more keywords