Results 231 to 240 of about 5,191 (242)

Thermomechanical transitions of meat-analog based fried foods batter coating

Food Chemistry
Md Hafizur Rahman Bhuiyan, Michael Ngadi   +1 more
exaly  

Physicochemical, sensory, and safety evaluation of dry-cured fermented sausages and its plant-based meat analog

LWT - Food Science and Technology
JOSÉ M Martín-Miguélez, Lary Souza Olegario, Alberto Gonzalez-Mohino   +2 more
exaly  

Fabrication of gelatin-based hybrid films using solvent-casting and electrospinning to enhance the quality characteristics and shelf life of meat analog

Food Bioscience
Amm Nurul Alam, Young-Hwa Hwang, Abdul Samad   +2 more
exaly  

Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying

Food Hydrocolloids
Md Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi   +2 more
exaly  

Handbook of Plant-Based Meat Analogs

openaire   +1 more source

Suitability of microalgae and fungi in meat analogs: an overview

Queency N. Okechukwu, Feyisayo O. Adepoju, Mouandhe Imamou Hassani, Elena G. Kovaleva, Ambati Ranga Rao, Gokare A. Ravishankar   +5 more
openaire   +1 more source

Advanced Technologies in the Processing of Textured Meat Analogs

Hina Qaiser, Roheena Abdullah, Afshan Kaleem, Mehwish Iqtedar, Mehlil Khalid   +4 more
openaire   +1 more source

3D printing of plant based meat analogs

Sadia Momota Hena, Sunzida Sultana, Jarin Tasnim Khanum, Saleha Khan, Md. Mahfuzul Haque, Gokare A. Ravishankar, Ambati Ranga Rao   +6 more
openaire   +1 more source

Health implications of plant-based meat analogs

Pavan Kumar, Akhilesh K. Verma, Pramila Umaraw, Nitin Mehta, Mohammad Rashedi Ismail-Fitry, Lokesh Kumar Narnoliya, Neelesh Sharma, Awis Qurni Sazili   +7 more
openaire   +1 more source

Versatile meat analogs will satisfy individual needs.

Modern hospital, 1969
openaire   +1 more source