More articles from Volume 3, Issue 1, 2014
Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates
Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour
Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes
Effect of texturized soy protein on quality characteristics of beef samosas
Dried Fruit Matrices Incorporated with a Probiotic Strain of Lactobacillus plantarum
Citations
8
Emmanuel Oladeji Alamu, Maziya-Dixon Busie, Fatih Yildiz
(2019)
Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria
Cogent Food & Agriculture, 5(1)
10.1080/23311932.2019.1671749
Marina Colomer Sellas, Dyego Leandro de Souza, Anna Vila-Martí, Miriam Torres-Moreno
(2021)
Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages
CyTA - Journal of Food, 19(1)
10.1080/19476337.2021.1912188
Wendy Alejandra Atondo-Echeagaray, Brisa del Mar Torres-Martínez, Rey David Vargas-Sánchez, Gastón Ramón Torrescano-Urrutia, Nelson Huerta-Leidenz, Armida Sánchez-Escalante
(2025)
Green Coffee Bean Extracts: An Alternative to Improve the Microbial and Oxidative Stability of Ground Beef
Resources, 14(6)
10.3390/resources14060095
Sandra Ebert, Florence Jungblut, Kurt Herrmann, Barbara Maier, Nino Terjung, Monika Gibis, Jochen Weiss
(2022)
Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages
European Food Research and Technology, 248(6)
10.1007/s00217-022-03974-4
Elisa Bedin, Chiara Torricelli, Silvia Gigliano, Riccardo De Leo, Andrea Pulvirenti
(2018)
Vegan foods: Mimic meat products in the Italian market
International Journal of Gastronomy and Food Science, 13()
10.1016/j.ijgfs.2018.04.003
Sandra Ebert, Wiebke Michel, Lisa Gotzmann, Marie‐Christin Baune, Nino Terjung, Monika Gibis, Jochen Weiss
(2022)
Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system
Journal of Food Science, 87(4)
10.1111/1750-3841.16080
Aditi Sharma, Kritika Rawat, Priyanka Jattan, Pradyuman Kumar, Ozlem Tokusoglu, Pankaj Kumar, Halil Vural, Ajay Singh
(2022)
Formula refining through composite blend of soya, alfalfa, and wheat flour; A vegan meat approach
Journal of Food Processing and Preservation, 46(5)
10.1111/jfpp.15235
Saeed Akhtar, Tariq Ismail, Anam Layla, Majid Hussain, Muhammad Qamar
(2022)
Plant Protein Foods
, ()
10.1007/978-3-030-91206-2_2Effect of texturized soy protein on quality characteristics of beef samosas
Abstract
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
