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
Published in:Future foods : a dedicated journal for sustainability in food science 2021-12, Vol.4, p.100081, Article 100081
Main Authors: Baune, Marie-Christin, Jeske, Anna-Lena, Profeta, Adriano, Smetana, Sergiy, Broucke, Keshia, Van Royen, Geert, Gibis, Monika, Weiss, Jochen, Terjung, Nino
Format: Article
Language:English
Subjects:
amino acids
canola oil
environmental impact
Fatty acid profile
Helianthus annuus
hybrids
Life cycle assessment
Meat hybrids
nutrient content
peas
Plant proteins
pork
Protein digestibility-corrected amino acid score
Protein extrusion
protein value
pumpkins
texture
texturization
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