Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog [PDF]
FoodsAs 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 +3 more
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Market Status of Meat Analogs and Their Impact on Livestock Industries
Food Science of Animal ResourcesThe alternative meat industry, which aims to replace traditional livestock products, is experiencing growth. However, information regarding this industry remains limited, and plant-based meat analogs that have already entered the market are not growing ...
Da Young Lee +13 more
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Hypotheses concerning structuring of extruded meat analogs
Current Research in Food Science, 2023 In this paper, we review the physicochemical phenomena occurring during the structuring processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion (HME).
R.G.M. van der Sman, A.J. van der Goot
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Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion [PDF]
FoodsThis 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 +8 more
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Effects of Curdlan on 3D-Printed Meat Analogs Based on Stropharia rugosoannulata Mycelium and Pea Protein Isolate: Printability, Rheology, and Texture [PDF]
FoodsStropharia rugosoannulata mycelium is a naturally fibrous and sustainable protein source for meat analogs; however, its weak gel-forming ability and poor extrudability limit its printability and structural stability.
Xin Hu +5 more
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Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development [PDF]
GelsThis study examines how varying the isolated pea protein (IPP) levels (0, 10, 20, 30, 40, 50%) together with key extrusion conditions, including moisture level, barrel heating profile, and screw rotation speed, affect the physicochemical attributes and ...
Yu Zhang +4 more
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Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications [PDF]
AntioxidantsAlternative proteins and novel processing technologies are crucial to transforming contemporary food systems into ones with lower environmental impact while meeting the rising global demand for protein.
Young-Hwa Hwang +6 more
doaj +2 more sources
Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products [PDF]
FoodsThe bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms.
Adina Nichita +8 more
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Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog [PDF]
Food Science and Nutrition, 2021 Sun Young Cho, Gi-Hyung Ryu
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Plasma Amino Acid Appearance and Status of Appetite Following a Single Meal of Red Meat or a Plant-Based Meat Analog: A Randomized Crossover Clinical Trial [PDF]
Current Developments in Nutrition, 2022 Toan Pham +2 more
exaly +2 more sources