Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture Extrusion

Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture Extrusion

Incorporating vitamin D3 (cholecalciferol) into food is hampered by its high instability and low water solubility. Due to porous structure that favors absorption and carrying of micronutrients, brewer’s spent yeast (BSY) is an economically and technically attractive alternative to overcome the short...

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Bibliographic Details
Main Authors: Lorena S. Pinho, Ramon P. Brexó, Tatielly de J. Costa, Marcelo Thomazini, Osvaldo H. Campanella, Carmen S. Favaro-Trindade
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
extrusion cooking
biosorption
cholecalciferol
brewer’s spent yeast
chemical stability
food fortification
Online Access:https://www.mdpi.com/2304-8158/14/9/1500
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