The development of plant-based meat is drawing considerable attention from scientific and
industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a …

Plant-based food products have been receiving an astronomical amount of attention
recently, and their demand will most likely soar in the future. However, their unpleasant …

Peas as an alternative protein source have attracted a great deal of interest from the food
industry and consumers in recent years. However, pea proteins usually do not taste neutral …

Pea protein is an emerging functional ingredient in structuring plant-based meat analogs.
Due to its hypoallergenic, non-GMO, and high nutritional value, pea protein has succeeded …

Pea preparations (flours, concentrates, and isolates) are increasingly used in plant-based
products, but their characteristic odor is often causing problems. Advanced knowledge of the …

Solid-state fermentation reportedly improves the nutritional and sensory properties of
legumes and pseudocereals. This study examined changes in the volatile profile using HS …

The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor
optimization of new food products containing pea protein. Sensomics helped to determine …

BACKGROUND Hybrid batters constitute the base for the processing of cooked and dry
meat analogues. The use of texturized plant proteins in their formulation is a key strategy to …

Soy products are rejected by Western consumers because of their green and beany off-
aroma. The off-aroma profiles of typical soy products (soy drink and soy protein isolate) were …

Hay-like off‐odor present in dried basil products results in low consumer acceptance. To
understand the hay-like off-odor formation in processing of basil products, identification of …