Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion [PDF]
FoodsThis study investigated meat analogs produced by high-moisture extrusion from mixtures of pea protein isolate and soryz flour, and chickpea flour and hazelnut meal in a 1:1 ratio, at two distinct heating temperature profiles: 40-60-80-100 °C and 60-80 ...
Viorica Bulgaru +8 more
doaj +2 more sources
Market Status of Meat Analogs and Their Impact on Livestock Industries
Food Science of Animal ResourcesThe alternative meat industry, which aims to replace traditional livestock products, is experiencing growth. However, information regarding this industry remains limited, and plant-based meat analogs that have already entered the market are not growing ...
Da Young Lee +13 more
doaj +3 more sources
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
doaj +2 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
Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications [PDF]
AntioxidantsAlternative proteins and novel processing technologies are crucial to transforming contemporary food systems into ones with lower environmental impact while meeting the rising global demand for protein.
Young-Hwa Hwang +6 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 +2 more sources
Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment. [PDF]
J Food Sci Technol, 2023 Limsangouan N +6 more
europepmc +2 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
Plasma Amino Acid Appearance and Status of Appetite Following a Single Meal of Red Meat or a Plant-Based Meat Analog: A Randomized Crossover Clinical Trial [PDF]
Current Developments in Nutrition, 2022 David Cameron-Smith +2 more
exaly +2 more sources
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