Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes?

Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes?

Hybrid and plant-based products are an emerging trend in food science. This study aimed to develop three patty prototypes (meat, hybrid, and plant-based) enhanced with vegetable fat replacement and broccoli extract using a soy allergen-free protein matrix treated with high hydrostatic pressure (HHP)...

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Bibliographic Details
Main Authors: Josemi G. Penalver, Maite M. Aldaya, Débora Villaño, Paloma Vírseda, Maria Jose Beriain
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
carbon footprint
high hydrostatic pressure
vacuum cooking
hybrid protein
product development
Online Access:https://www.mdpi.com/2304-8158/14/3/472
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