Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions
Plant-based meat analogs (PBMAs) have attracted attention owing to their various advantages, however, their taste limits their application, requiring improvement of the umami and saltiness levels while meeting clean-label requirements. Enzymatic treatments for food processing are effective strategie...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712500053X |
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