Page 9 - SCIENTIFIC REVIEWS ON MEAT ANALOGUES AND PLANT-BASED INGREDIENTSSCIENTIFIC REVIEWS ON MEAT ANALOGUES AND PLANT-BASED INGREDIENTS

Chapter 7
Chapter 8
Chapter 9
Chapter 10
Chapter 11
Covalent modification of food proteins by plant- 171 based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential
J.K. Keppler, K. Schwarz, A.J. van der Goot, 2020 Trends in Food Science and Technology, 101: 38-49
Concepts for further sustainable production of 197 foods
A.J. van der Goot, P.J.M. Pelgrom, J.A.M Berghout, M.E.J. Geerts,
L. Jankowiak, N.A. Hardt, J. Keijer, M.A.I. Schutyser,
C.V. Nikiforidis, R.M. Boom 2016 Journal of Food Engineering, 168: 42-51
Multicomponent emulsifiers from sunflower seeds 217 D. Karefyllakis, A.J. van der Goot, C.V. Nikiforidis, 2019
Current Opinion in Food Science, 29: 35-41
Understanding differences in protein fractionation 229 from conventional crops, and herbaceous and
aquatic biomass - Consequences for industrial use
A. Tamayo Tenorio, K.E. Kyriakopoulou, E. Suarez-Garcia,
C. van den Berg, A.J. van der Goot, 2018
Trends in Food Science and Technology, 71: 235-245
A conceptual exergy-based framework for 253 assessing, monitoring, and designing a resource
efficient agri-food sector
F.K. Zisopoulos, L. Overmars, A.J. van der Goot, 2017
Journal of Cleaner Production, 158: 38-50
References 285