Formulation of plant-based meat alternatives and its optimization by experimental design using response surface methodology

T. Archana Devi; R. Rahul; H. Melvin Joshua; N. Naveen; Pothiyappan Karthik

doi:10.1039/d3fb00210a

journal article Open Access Jan 01, 2024

Formulation of plant-based meat alternatives and its optimization by experimental design using response surface methodology

T. Archana Devi R. Rahul H. Melvin Joshua N. Naveen Pothiyappan Karthik

Sustainable Food Technology Vol. 2 No. 4 pp. 1139-1151 · Royal Society of Chemistry (RSC)

View at Publisher Save 10.1039/d3fb00210a

Abstract

The trend of adopting plant-based foods as a substitute for meat is on the rise due to their nutritional benefits.

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Details

Published: Jan 01, 2024
Vol/Issue: 2(4)
Pages: 1139-1151
License: View

Authors

T

T. Archana Devi

Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India

R

R. Rahul

Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India

H

H. Melvin Joshua

Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India

N

N. Naveen

Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India

P

Pothiyappan Karthik

Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India; Centre for Food Nanotechnology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India

Funding

Karpagam Academy of Higher Education

Cite This Article

T. Archana Devi, R. Rahul, H. Melvin Joshua, et al. (2024). Formulation of plant-based meat alternatives and its optimization by experimental design using response surface methodology. Sustainable Food Technology, 2(4), 1139-1151. https://doi.org/10.1039/d3fb00210a

Formulation of plant-based meat alternatives and its optimization by experimental design using response surface methodology

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