Results 21 to 30 of about 27,681 (224)
TD-NMR Structural Profiling of Meat and Plant-Based Meat Analog Burgers. [PDF]
J Food SciABSTRACT 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 MH, Oshether T.
europepmc +2 more sources
Jambura Journal of Food Technology, 2022 Penelitian ini bertujuan untuk mengetahui sifat fisik dan kimia yang terkandung pada meat analog dari tepung ampas tahu. Penelitian ini di lakukan dalam 2 tahap yaitu tahapan pertama adalah pembuatan tepung ampas tahu, kemudian di lanjutkan ke tahap yang kedua yaitu pembuatan meat analog atau daging tiruan dengan 5 perlakuan.
Rizkika Simi +2 more
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Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs [PDF]
Comprehensive Reviews in Food Science and Food Safety, 2010 Abstract: The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons.
M A, Asgar +4 more
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Frontiers in Sustainable Food Systems, 2023 Mungbean and pumpkin are rich source of proteins and nutrients which could be utilized in novel food formulations. This study involves formulation of meat analog using mungbean protein isolate (MBPI) and pumpkin protein isolates (PPI) through ...
Mohammad Affan Baig +5 more
doaj +1 more source
Scientific Reports, 2022 The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and ...
Kiyota Sakai +3 more
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Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods
Foods, 2023 There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to
Md. Hafizur Rahman Bhuiyan +1 more
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Meat Substitute Markets: A Comparative Analysis of Meat Analogs in Austria
Foods, 2023 The consumption of meat substitutes has significantly grown over the last decade. To understand the extent to which plant-based meat alternatives can already substitute conventional meat in terms of price and nutritional value, detailed knowledge of current market offerings is essential. We conducted an analysis of 38 plant-based minced products and 36
Christof Falkenberg +3 more
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Foods, 2022 This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water ...
Hyeseung Jeong +5 more
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Foods, 2023 Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of ...
Jong-Hyeon Han +4 more
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Evaluation of Prickly Pear’s Pulp Powder (Opuntia stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2023 Introduction There has been an increasing demand for functional analog meat products due to environmental, human health, and animal welfare concerns.
Parisa Shahiri Tabrestani +4 more
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