Works Published in 2022
Displaying all 2 works
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2022 review
Plant-Based Proteins: The Good, Bad, and Ugly
[Review of ]. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, 13, 1–17.
author keywords: plant-based; proteins; functionality; manufacturing; nutrition; allergenicity
MeSH headings : Agriculture; Food Supply; Humans; Plant Proteins
TL;DR:
Although demand for plant-based protein continues to increase, these proteins are challenging to utilize in novel food formulations because they seem to fit criteria established by discerning consumers, including healthy, sustainable, ethical, and relatively inexpensive.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: May 23, 2022
2022 article
Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles
LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). JOURNAL OF FOOD SCIENCE.
author keywords: acidified foods; color; cure; E. coli O157:H7; GCXGC-ToF-MS; texture; two-dimensional chromatography; vegetable preservation; volatile compounds
MeSH headings : Colony Count, Microbial; Cucumis sativus / microbiology; Escherichia coli O157; Fermented Foods; Fruit
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 4, 2022
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