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Food Chemistry, 2021
Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical ...
Hualu, Zhou +4 more
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Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical ...
Hualu, Zhou +4 more
openaire +2 more sources
Structure analysis and quality evaluation of plant‐based meat analogs
Journal of Texture Studies, 2022AbstractThe growing world's population increases the demand of proteins. Meat products as the major source of high protein food are facing environmental impacts and animal welfare issues. Therefore, plant‐based meat analogs are developed and gain a foothold in global markets. The structure design, sensory attributes and nutrient characteristics of meat
Jialing Fu +5 more
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THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMS
Journal of Food Science, 1980ABSTRACT Model meat analogs composed of soy spun fiber, egg albumen, and wheat gluten were thermally processed at five different temperatures under transient heat transfer conditions. Thermal diffusivity values were obtained during this period using Dickerson's method.
S. S. H. RIZVI +2 more
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Meat and dairy analogs from vegetable proteins
Journal of the American Oil Chemists' Society, 1979AbstractThe enormous pressures for protein food products in the coming decades, brought on by world population increases, will be solved through the extension of traditional animal protein foods with vegetable proteins and through the development of food products based on vegetable proteins alone.
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Structuring meat analogs by citrus fiber with reduced salt intake
Journal of Food Science, 2023Abstract In this study, we investigated the effect of addition of citrus fiber (CF; 5% and 10%, which consists mainly of soluble pectin and insoluble cellulose) on physical properties and microstructure of meat analogs based on soy protein isolate and wheat gluten using high‐moisture extrusion. Layered structure
Yanlei Li +4 more
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Projected future trends of plant-based meat analogs
Demand for food continues to rise with many factors affecting the demand and supply side. Prominent among them are concerns about personal health, animal welfare, and environmental considerations. Plant-based meat analogs have emerged as a possible response to the heavy environmental and health impacts of animal meat-sourced food options.Bogueva, Diana, Marinova, Dora
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All-analog photoelectronic chip for high-speed vision tasks
Nature, 2023, Maimaiti Nazhamaiti, Yao Meng
exaly
Health effects associated with consumption of unprocessed red meat: a Burden of Proof study
Nature Medicine, 2022Simon Iain Hay, , Christopher J L Murray
exaly
An analog-AI chip for energy-efficient speech recognition and transcription
Nature, 2023Stefano Ambrogio, Atsuya Okazaki
exaly
Production of Meat Analogs and Consumer Preferences
2023Elif Feyza Aydar +2 more
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