Results 231 to 240 of about 5,346 (279)

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

Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison

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, Yuying, Hu, Yunbing, Tan, Zhiyun, Zhang, David Julian, McClements   +4 more
openaire   +2 more sources

Structure analysis and quality evaluation of plant‐based meat analogs

Journal of Texture Studies, 2022
AbstractThe 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, Cuixia Sun, Yuyang Chang, Saiya Li, Yin Zhang, Yapeng Fang   +5 more
openaire   +2 more sources

THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMS

Journal of Food Science, 1980
ABSTRACT 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, J. L. BLAISDELL, W. J. HARPER   +2 more
openaire   +1 more source

Meat and dairy analogs from vegetable proteins

Journal of the American Oil Chemists' Society, 1979
AbstractThe 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.
openaire   +2 more sources