Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities

Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities

Burgers have become a staple of global cuisine and can have several different versions and combinations. For example, hybrid burgers have a percentage of animal protein in their formulation, while plant-based burgers contain 100% plant-based proteins. Therefore, the aim of this study was to investig...

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Bibliographic Details
Main Authors: Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, Tatiana Barbieri Cochlar, Alessandro de Oliveira Rios, Viviani Ruffo de Oliveira
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
patties
plant-based burgers
meat analogs
hybrid burgers
Online Access:https://www.mdpi.com/2304-8158/13/23/3855
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