Results 171 to 180 of about 27,681 (224)

Plant-Based Analogs: Potential Chemical Risks & Mitigation Strategies. [PDF]

J Food Sci
Arinzechukwu C, Tang J, Chen C, Corradini MG.   +3 more
europepmc   +1 more source

Ultra-processed Plant Foods: Are They Worse than their Unprocessed Animal-Based Counterparts? [PDF]

Curr Nutr Rep
Del Carmen Fernández-Fígares Jiménez M, López-Moreno M.   +1 more
europepmc   +1 more source

Association of diet quality, dietary acid load and antioxidant index with migraine severity, disability, and duration: a cross-sectional study. [PDF]

BMC Neurol
Hashemi R, Kakhki SK, Khalid H, Ghalishourani SS, Feyzpour M, Ansari S, Gandomkar H, Raouf MMHM.   +7 more
europepmc   +1 more source

Algae Protein Creates Sustainable Alternatives for Various Food Matrices: From Function to Nutrition. [PDF]

Compr Rev Food Sci Food Saf
Wu S, Menut P, Miao S, Turchiuli C.
europepmc   +1 more source

Evaluation of Econometric Models [PDF]

John Geweke, Warren Dent
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Meat analogs: Protein restructuring during thermomechanical processing

Comprehensive Reviews in Food Science and Food Safety, 2021
Abstract Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure.
Akashdeep Singh Beniwal, Jaspreet Singh, Lovedeep Kaur, Allan Hardacre, Harjinder Singh   +4 more
openaire   +2 more sources

Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations

Biomaterials, 2022
Due to environmental and ethical concerns, meat analogs represent an emerging trend to replace traditional animal meat. However, meat analogs lacking specific sensory properties (flavor, texture, color) would directly affect consumers' acceptance and purchasing behavior.
Yan Ping Chen, Xi Feng, Imre Blank, Yuan Liu   +3 more
openaire   +2 more sources

Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs

Annual Review of Food Science and Technology, 2022
To increase the appeal of plant protein–based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs.
Jovan, Ilić, Ilija, Djekic, Igor, Tomasevic, Filip, Oosterlinck, Marco A, van den Berg   +4 more
openaire   +2 more sources

Meat Analog: A Review

Critical Reviews in Food Science and Nutrition, 2013
The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when ...
O P, Malav, S, Talukder, P, Gokulakrishnan, S, Chand   +3 more
openaire   +2 more sources