Results 261 to 270 of about 947,484 (312)
Some of the next articles are maybe not open access.
Food Chemistry
This study utilized different plant-based composites to develop restructured meat-analog (MA). Physicochemical, thermal, mechanical, structural, and sensory properties of formulated MA as well as batter-coated fried MAs were studied, and compared with a ...
Md. Hafizur Rahman Bhuiyan +2 more
semanticscholar +3 more sources
This study utilized different plant-based composites to develop restructured meat-analog (MA). Physicochemical, thermal, mechanical, structural, and sensory properties of formulated MA as well as batter-coated fried MAs were studied, and compared with a ...
Md. Hafizur Rahman Bhuiyan +2 more
semanticscholar +3 more sources
International Journal of Biological Macromolecules
A growing interest has arisen in recreating real meat by mimicking its texture characteristics and muscle fiber structure. Our previous work successfully created meat analog fiber based on soybean protein isolate (SPI) and sodium alginate (SA) with the ...
B. Cui +7 more
semanticscholar +3 more sources
A growing interest has arisen in recreating real meat by mimicking its texture characteristics and muscle fiber structure. Our previous work successfully created meat analog fiber based on soybean protein isolate (SPI) and sodium alginate (SA) with the ...
B. Cui +7 more
semanticscholar +3 more sources
Meat analogs: Protein restructuring during thermomechanical processing
Comprehensive Reviews in Food Science and Food Safety, 2021Abstract 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 +4 more
openaire +2 more sources
Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations
Biomaterials, 2022Due 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 +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, 2022To 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 +4 more
openaire +2 more sources
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 +3 more
openaire +2 more sources
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 +3 more
openaire +2 more sources
Utilization of Emulsion Gels in Plant-Based Meat Analog Formulations: A Review
Food HydrocolloidsVahinika Kothuri +5 more
semanticscholar +3 more sources
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
openaire +2 more sources
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
Current Applied Science and Technology
Meat analogs or animal meat substitutes have become a significant alternative in the food industry, especially to meet consumer needs for healthy food products (cholesterol-free and low in saturated fatty acids) and to reduce the impact of environmental,
M. Rohmadi +3 more
semanticscholar +1 more source
Meat analogs or animal meat substitutes have become a significant alternative in the food industry, especially to meet consumer needs for healthy food products (cholesterol-free and low in saturated fatty acids) and to reduce the impact of environmental,
M. Rohmadi +3 more
semanticscholar +1 more source