Work

Functionality-Guided Fermentation of Legumes: A Novel Approach to Producing Next-Generation Meat Alternatives From Pulse Crops

Year: 2025

Type: article

Abstract: Objectives: Soybean meal, a by-product from soybean oil extraction, is a rich source of plant-based protein and bioactive contents with a large annual production in the US. Tempeh, a fermented soybean food has gained increasing popularity as a meat alternative. We use soymeal and pulse crops to produce novel meat alternatives with desirable nutritional and sensory attributes.

Source: Current Developments in Nutrition

DOI: 10.1016/j.cdnut.2025.106707

Authors: Jianfei Shen, Hang Xiao

Institution: University of Massachusetts Amherst

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $5,000