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
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Three-dimensional characterization of fibrous microstructure in meat analogs using micro-computed X-ray tomography/μCT-based granulometry [PDF]
Frontiers in NutritionThe fibrous microstructure of plant-based meat analogs governs their textural properties, yet quantitative 3D characterization remains limited. In this study, a granulometry-based approach was extended to 3D micro-computed X-ray tomography (μCT) datasets
Xinyu Pan +10 more
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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
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
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
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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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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, 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
, 2023 Meat analog (MA) is a versatile food product that has a texture, color, and flavor that resembles beef but made from vegetable ingredients. MA can be prepared by combining the flour of sweet potato with gluten. To enhance MA’s color, some coloring agents
I. Tewfik +11 more
core +1 more source