Combination of plant- and animal proteins to create hybrid vegetarian /meat products.

T.J. Verkleij; L. Tonneijck; M.C.J. Quataert

Combination of plant- and animal proteins to create hybrid vegetarian /meat products.

T.J. Verkleij, L. Tonneijck, M.C.J. Quataert

Food Technology

Research output: Chapter in Book/Report/Conference proceeding › Abstract

Abstract

Explanation how to create hybrid products consist of plant- and animal-protein with an appealing texture and fitting in a healthy diet.

Original language	English
Title of host publication	Proceedings of the 69th International Congress of Meat Science and Technology
Editors	A. Dalle Zotte, A. Brugiapaglia, M. Cullere
Pages	782-783
Publication status	Published - 2023
Event	69th International Congress of Meat Science and Technology - Padova, Italy Duration: 20 Aug 2023 → 25 Aug 2023

Conference/symposium

Conference/symposium	69th International Congress of Meat Science and Technology
Country/Territory	Italy
City	Padova
Period	20/08/23 → 25/08/23

Access to Document

https://edepot.wur.nl/646980Licence: Publisher

Cite this

@inbook{47068ef4f674479cb2f2b1ea79dc728d,

title = "Combination of plant- and animal proteins to create hybrid vegetarian /meat products.",

abstract = "Explanation how to create hybrid products consist of plant- and animal-protein with an appealing texture and fitting in a healthy diet.",

author = "T.J. Verkleij and L. Tonneijck and M.C.J. Quataert",

year = "2023",

language = "English",

pages = "782--783",

editor = "{Dalle Zotte}, A. and A. Brugiapaglia and M. Cullere",

booktitle = "Proceedings of the 69th International Congress of Meat Science and Technology",

note = "69th International Congress of Meat Science and Technology ; Conference date: 20-08-2023 Through 25-08-2023",

}

Verkleij, TJ, Tonneijck, L & Quataert, MCJ 2023, Combination of plant- and animal proteins to create hybrid vegetarian /meat products. in A Dalle Zotte, A Brugiapaglia & M Cullere (eds), Proceedings of the 69th International Congress of Meat Science and Technology., 228, pp. 782-783, 69th International Congress of Meat Science and Technology, Padova, Italy, 20/08/23. <https://edepot.wur.nl/646980>

TY - CHAP

T1 - Combination of plant- and animal proteins to create hybrid vegetarian /meat products.

AU - Verkleij, T.J.

AU - Tonneijck, L.

AU - Quataert, M.C.J.

PY - 2023

Y1 - 2023

N2 - Explanation how to create hybrid products consist of plant- and animal-protein with an appealing texture and fitting in a healthy diet.

AB - Explanation how to create hybrid products consist of plant- and animal-protein with an appealing texture and fitting in a healthy diet.

M3 - Abstract

SP - 782

EP - 783

BT - Proceedings of the 69th International Congress of Meat Science and Technology

A2 - Dalle Zotte, A.

A2 - Brugiapaglia, A.

A2 - Cullere, M.

T2 - 69th International Congress of Meat Science and Technology

Y2 - 20 August 2023 through 25 August 2023

ER -

Combination of plant- and animal proteins to create hybrid vegetarian /meat products.

Abstract

Conference/symposium

Access to Document

Fingerprint

Cite this