Chicken Eggs Substitute Using Vegetable Origin − A Review

The food industry has been focusing on alternatives to replace chicken eggs in vegetable-based culinary formulations to reach the groups of people who do not consume eggs, either due to health concerns (allergies, cholesterol, avian flu) or ethical, social, environmental, and political reasons (for...

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Veröffentlicht in:	Food and bioprocess technology 2023-08, Vol.16 (8), p.1652-1667
Hauptverfasser:	Viana, Aline, Ethur, Eduardo Miranda, de Freitas, Elisete Maria, Hoehne, Lucélia
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Allergies Avian flu Biotechnology Cereals Chemistry Chemistry and Materials Science Chemistry/Food Science Chickens Cholesterol Eggs Food industry Food Science Human nutrition Legumes Poultry Review Reviews Rheological properties Rheology Seeds Sensory evaluation Sensory properties Substitutes Veganism Vegetables
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