Fish Fillet Analogue Using Formulation Based on Mushroom () and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization.

The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products. In this study, the aim was to develop prototype fish fillets analogues from mushrooms applying enzymatic treatment (β-glucanase and transglutaminase-TG).

Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt.

Yogurt is a food with great acceptance by consumers. However, this product often contains excessive added sugar content. A potential strategy to reduce sugar content without compromising sensory quality is the addition of flavors.