Results 271 to 280 of about 947,484 (312)

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

Effect of mealworm component and extrusion temperature on fibrous structure formation and physicochemical properties of meat analog extrudates.

Food Chemistry
The development of mealworm-containing meat analogs with an improved fibrous structure and texture remains challenging due to the inherent properties of mealworms.
Chhychhy Chao, Jang Hong Lee, Hyun Woo Kim, In Woo Kim, H. Park, Su Hyun Lee   +5 more
semanticscholar   +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

Structuring meat analogs by citrus fiber with reduced salt intake

Journal of Food Science, 2023
Abstract 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, Qian Cheng, Jian Guo, Jinmei Wang, Xiaoquan Yang   +4 more
openaire   +2 more sources

Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem.

The Journal of the Science of Food and Agriculture
BACKGROUND Understanding the relationship between the perceived sensory attributes and measurable instrumental properties is crucial for replicating the distinct textures of meat in plant-based meat analogs. In this study, plant-based patties composed of
You Young Lee, Suyoon Lee, Seung Hwan Ham, Min Gyu Lee, Jungwoo Hahn, Yang Kim, Young Jin Choi   +6 more
semanticscholar   +1 more source

Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products.

The Journal of the Science of Food and Agriculture
BACKGROUND High moisture meat analog (HMMA) products processed using extrusion have become increasingly popular in the last few years. Because the formation of disulfide bonds is believed to play a critical role in the texturization mechanism, this study
J. Richter, Preston Watanabe, Joshua B Bernin, Brennan Smith, R. Mitacek, Girish M. Ganjyal   +5 more
semanticscholar   +1 more source

The impact of temperature gradient, apparent shear rate, and inferred phase transition timing on extruded high moisture meat analog quality.

Food Research International
Scalability of the cooling die unit operation is critical to lowering the manufacturing cost of high moisture meat analogs(HMMA), but it is unclear what scale-up criteria are important. An experiment consisting of two cooling die cross-section geometries
Caleb E. Wagner, Leon Levine, S. Saunders, Rachael Bergman, Xiaofeng Guo, Girish M. Ganjyal   +5 more
semanticscholar   +1 more source

Proporsi Gluten Dan Tepung Kacang Hijau (Vigna Radiata L) Pada Pembuatan Daging Tiruan (Meat Analog) Ditinjau Dari Sifat Organoletptik

Student Research Journal
Artificial meat is a diversified food product made from vegetable protein. The vegetable protein used comes from gluten and mung bean flour. The purpose of this study was to determine: 1) determine the best proportion of gluten and mung bean flour in ...
Proporsi Gluten, Dan Tepung, Kacang Hijau, Vigna Radiata, Pada Pembuatan, Daging Tiruan Meat Analog, Ditinjau Dari, Sifat Organoletptik, T. Wahyu, Ramadhan, Lilis Sulandari, Nugrahani Astuti, Ila Huda   +12 more
semanticscholar   +1 more source

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
openaire   +2 more sources