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International Journal of Food Properties, 2019 Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and ...
Inmaculada Gómez +2 more
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Foods, 2020 Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory ...
Martina Fiorentini +2 more
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Frontiers in Sustainable Food Systems, 2020 Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some ...
Raychel E. Santo +17 more
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Synthesis of N-Glycolylneuraminic Acid (Neu5Gc) and Its Glycosides. [PDF]
, 2019 Sialic acids constitute a family of negatively charged structurally diverse monosaccharides that are commonly presented on the termini of glycans in higher animals and some microorganisms.
Chen, Xi +2 more
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Mimicking mechanics: A comparison of meat and meat analogs
FoodsAbstractThe texture of meat is one of the most important features to mimic when developing meat analogs. Both protein source and processing method impact the texture of the final product. We can distinguish three types of mechanical tests to quantify the textural differences between meat and meat analogs: puncture-type, rheological torsion tests, and ...
Skyler R. St. Pierre, Ellen Kuhl
openaire +3 more sources
Food Science of Animal Resources, 2023 In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking.
Seonmin Lee +4 more
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Pemanfaatan Biji Saga Pohon (Adenanthera Pavonina) Sebagai Curd Protein Dalam Pembuatan Meat Analog Dengan Filler Pati Ubi Jalar (Ipomoea Batatas) Berbagai Varietas [PDF]
, 2013 Penelitian ini terdiri dari dua percobaan. Percobaan pertama dilakukan untuk mengetahui pengaruh variasi penambahan curd biji sagapohon terhadap sifat sensoris meat analog.
Affandi, D. R. (Dian) +2 more
core
Current Issues and Technical Advances in Cultured Meat Production: A Review
Food Science of Animal Resources, 2021 As the global population grows, we need a stable protein supply to meet the demands. Although plant-derived protein sources are widely available, animal meat maintains its popularity as a high-quality and savory protein source.
Tae Kyung Hong +4 more
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Fermi-Polaron: Diagrammatic Monte Carlo for Divergent Sign-Alternating Series [PDF]
, 2007 Diagrammatic Monte Carlo approach is applied to a problem of a single spin-down fermion resonantly interacting with the sea of ideal spin-up fermions. On one hand, we develop a generic, sign-problem tolerant, method of exact numerical solution of polaron-
Boris Svistunov +5 more
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Frontiers in Nutrition, 2022 Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like ...
Pavan Kumar +12 more
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