Results 1 to 10 of about 812 (217)

Effects of Process Variables on the Physicochemical, Textural, and Structural Properties of an Isolated Pea Protein-Based High-Moisture Meat Analog [PDF]

Foods, 2023
This study investigated the optimal extrusion conditions required to produce an isolated pea protein (IPP)-based meat analog. High-moisture extrusion cooking (HMEC) was performed.
Yu Zhang, Gi Hyung Ryu
doaj   +4 more sources

Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion [PDF]

Foods
This study investigated meat analogs produced by high-moisture extrusion from mixtures of pea protein isolate and soryz flour, and chickpea flour and hazelnut meal in a 1:1 ratio, at two distinct heating temperature profiles: 40-60-80-100 °C and 60-80 ...
Viorica Bulgaru, Ilkay Sensoy, Natalia Netreba, Angela Gurev, Ulunay Altanlar, Sergiu Paiu, Veronica Dragancea, Rodica Sturza, Aliona Ghendov-Mosanu   +8 more
doaj   +4 more sources

Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology [PDF]

Foods
Meat analogs focus on sustainable development, mimicking the physical properties and nutritional components of meat. The main objective of this study was to determine the optimal extrusion process parameters for producing high-moisture meat analogs ...
Yu Zhang, Bon-Jae Gu, Nam-ki Hwang, Gi-Hyung Ryu   +3 more
doaj   +4 more sources

Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog [PDF]

Foods
As consumer demand for meat analogs continues to grow, various plant proteins are being explored for their production. This study uses isolated mung bean protein (IMBP) to replace isolated soy protein (ISP), investigating the effects of IMBP content (0%,
Nam-Ki Hwang, Bon-Jae Gu, Yu Zhang, Gi-Hyung Ryu   +3 more
doaj   +4 more sources

Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment. [PDF]

J Food Sci Technol, 2023
The effects of high pressure treatment were investigated on the physical properties and possible shelf-life extension of soy protein-based high moisture meat analog (S-HMMA) produced by the extrusion process. High pressure treatment was applied at 200, 400 and 600 MPa for 5, 10 and 15 min.
Limsangouan N, Rodkwan N, Pengpinit W, Tumpanuvatr T, Pengpinit P, Paopun Y, Kantrong H.   +6 more
europepmc   +3 more sources

Effects of Cassava and Modified Starch on the Structural and Functional Characteristics of Peanut Protein-Based Meat Analogs [PDF]

Foods
Meat analog manufacturing via high-moisture extrusion technology is a complex process wherein the properties of protein materials constitute a critical determining factor.
Yuhan Su, Jiale Guan, Shuhong Liu, Yiqun Zhu, Liangyan Hu, Yifan Zhang, Fei Lu, Minpeng Zhu   +7 more
doaj   +2 more sources

Hemp-Based Meat Analogs: An Updated Review on Extraction Technologies, Nutritional Excellence, Functional Innovation, and Sustainable Processing Technologies [PDF]

Foods
The global transition toward plant-based diets has intensified the search for sustainable protein alternatives, positioning hemp-based meat analogs (HBMAs) as a promising solution due to their exceptional nutritional profile and environmental benefits ...
Hassan Barakat, Thamer Aljutaily
doaj   +2 more sources

Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs

Foods, 2023
The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA and HMMA), and full-fat
Yung-Hee Jeon, Bon-Jae Gu, Gi-Hyung Ryu
doaj   +3 more sources

Improving Freeze–Thaw Stability of High-Moisture Extruded Plant-Based Meat: A Synergistic Strategy Combining Glucose Oxidase, Phytase and Tamarind Gum [PDF]

Foods
Plant-based meat analogs, particularly those produced by high-moisture extrusion, are prone to quality deterioration during frozen storage due to poor freeze–thaw stability. This study aimed to develop a synergistic stabilization strategy for soy protein
Xuzeng Wang, Xiangquan Zeng, Jian Li
doaj   +2 more sources

Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture Extrusion. [PDF]

Foods
Incorporating vitamin D3 (cholecalciferol) into food is hampered by its high instability and low water solubility. Due to porous structure that favors absorption and carrying of micronutrients, brewer’s spent yeast (BSY) is an economically and technically attractive alternative to overcome the shortcomings of vitamin D3 incorporation.
Pinho LS, Brexó RP, Costa TJ, Thomazini M, Campanella OH, Favaro-Trindade CS.   +5 more
europepmc   +4 more sources