Results 21 to 30 of about 5,191 (242)
Effect of Sodium Carboxymethyl Cellulose on the Quality of Extruded Pea Protein Products [PDF]
Shipin Kexue, 2023 In order to improve the quality of pea protein-based meat analog, this study investigated the effect of interaction between sodium carboxymethyl cellulose (CMC) and protein on the quality of extruded pea protein products.
XIAO Zhigang, WANG Haiguan, JIANG Ruisheng, YU Xiaoshuai, WANG Zhenguo, ZHANG Junjie, WANG Zhe, GAO Yuzhe
doaj +1 more source
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
Current technologies, regulation, and future perspective of animal product analogs — A review [PDF]
Animal Bioscience, 2023 The purpose of this study was to investigate the recent development of meat analog, industrialization, and the related legal changes worldwide.
Seung Yun Lee +9 more
doaj +1 more source
Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution
Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2021 This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality.
Herlina +2 more
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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 +3 more sources
Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat [PDF]
Journal of Texture StudiesJosephine Galipon
exaly +2 more sources
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
openaire +3 more sources
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
openaire +2 more sources
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
doaj +1 more source
Foods, 2021 High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs.
Christina Kendler +3 more
doaj +1 more source