Meat Analog Products: Current Worldwide Scenario and Future Perspectives in Consumption and Regulation [PDF]
FoodsInterest in plant-based diets has grown expressively in different regions of the world. However, the missing regulation for meat analogs may mislead consumers by suggesting that these products are the same as the meat they are replacing.
Tatiana Barbieri Cochlar +5 more
doaj +2 more sources
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
doaj +2 more sources
Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger. [PDF]
J Food Sci Technol, 2023 Milani TMG, Conti AC.
europepmc +3 more sources
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
doaj +2 more sources
TD‐NMR Structural Profiling of Meat and Plant‐Based Meat Analog Burgers [PDF]
Journal of food science.ABSTRACT The functional properties of food are closely linked to its atomic, molecular, and microstructural characteristics. This study evaluates the potential of time‐domain nuclear magnetic resonance (TD‐NMR) relaxometry as a non‐destructive technique for profiling the internal microstructure of Soy‐based plant‐based meat analogs ...
Wiesman Z, Azachi M, Oshether T.
europepmc +2 more sources
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs [PDF]
Foods, 2021 The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods.
David Julian McClements +4 more
doaj +4 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
doaj +2 more sources
Cutting-Edge Technologies of Meat Analogs: A Review
Food Science of Animal ResourcesThis study was conducted to investigate the recent research trends of alternative protein foods being developed to replace traditional livestock foods and thus determine the current state of the technology and the potential for industrialization.
Seung Yun Lee +10 more
openalex +3 more sources
Plant-Based Burgers Made with Green Banana Biomass (GBB) Associated with Teff and Chickpea Derivatives [PDF]
FoodsThe objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with ...
Ziane da Conceição das Mercês +9 more
doaj +2 more sources
Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle Meat. [PDF]
J Texture StudChuang R, Naidu A, Galipon J.
europepmc +3 more sources