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Keerthana Priya R, Rawson A, Vidhyalakshmi R, Jagan Mohan R. Development of vegan sausage using banana floret (
Musa paradisiaca
) and jackfruit (
Artocarpus heterophyllus
Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16118] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ravichandran Keerthana Priya
- Department of Food Product Development, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Ministry of Food Processing Industries Government of India Thanjavur India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Ministry of Food Processing Industries Government of India Thanjavur India
| | - Rajagopal Vidhyalakshmi
- Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Ministry of Food Processing Industries Government of India Thanjavur India
| | - Rangarajan Jagan Mohan
- Department of Food Product Development, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Ministry of Food Processing Industries Government of India Thanjavur India
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Kalem IK, Bhat Z, Kumar S, Desai A. Terminalia arjuna : A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods. FOOD SCIENCE AND HUMAN WELLNESS 2017. [DOI: 10.1016/j.fshw.2017.08.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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