Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Visualitza/Obre
Autor/a
Hassoun, Abdo
Zouari, Ahmed
Tülbek, Mehmet Çağlar
Mefleh, Marina
Aït-Kaddour, Abderrahmane
Data de publicació
2023-02-27ISSN
2304-8158
Resum
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
21
Publicat per
MDPI
Publicat a
Foods
Citació
Boukid, Fatma, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, and Massimo Castellari. 2023. "Fermentation For Designing Innovative Plant-Based Meat And Dairy Alternatives". Foods 12 (5): 1005. doi:10.3390/foods12051005.
Programa
Funcionalitat i Seguretat Alimentària
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