Maillard reaction products and metabolite profile of plant-based meat burgers compared with traditional meat burgers and cooking-induced alterations
Author:
Funder
EIT Food
Aarhus Universitet
Publisher
Elsevier BV
Reference23 articles.
1. The Maillard reaction in food: An introduction;Bertrand;Reference Module in Food Science,2018
2. Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products;Bryant;Future Foods,2022
3. Maillard induced glycation behaviour of individual milk proteins;Cardoso;Food Chemistry,2018
4. Which diet has the least environmental impact on our planet? A systematic review of vegan, vegetarian and omnivorous diets;Chai;Sustainability,2019
5. Examination of the nutritional composition of alternative beef burgers available in the United States;Cole;International Journal of Food Sciences and Nutrition,2022
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