Texture Analysis of Meat and Cheese Analogs

The transition to meat and cheese analogs based on plant proteins could help increase the sustainability of our diets by lowering the emission of greenhouse gases and the usage of water and energy needed for raising livestock

To make sure that the products meet the customers’ expectations, the evaluation of texture properties is required. Here, texture profile analysis, mechanical compression and oscillatory rheology are common methods to quantify the texture of food products.

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