Results 31 to 40 of about 27,681 (224)

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues

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, Arvid Duchardt, Heike P. Karbstein, M. Azad Emin   +3 more
doaj   +1 more source

PENGARUH BERBAGAI KECAMBAH KACANG-KACANGAN LOKAL SEBAGAI BAHAN DASAR MEAT ANALOG TERHADAP SIFAT FISIK (TEKSTUR), KESUKAAN DAN RASIO ARGININ/LISIN

Agritech, 2013
The aims of this research were to determine the best of local legume sprout as raw material of meat analog, based on its texture, sensory (preference properties), and the ratio of arginine/lysine, compared to meat analog from soybean.
Bayu Kanetro, Sri Hartati Candra Dewi
doaj   +1 more source

FORMULASI DAGING ANALOG BERBASIS TEPUNG KACANG MERAH DENGAN VARIASI PENAMBAHAN GLUTEN DAN ISOLAT PROTEIN KEDELAI [PDF]

, 2023
Red bean flour-based analog meat has the disadvantage that the resulting texture is hard because red bean flour does not have gluten content that can provide a chewy texture to analog meat.
Ali, Hayyuna
core  

PENGARUH JUMLAH LEMAK TERHADAP SIFAT FISIK DAN KESUKAAN MEAT ANALOG PROTEIN KECAMBAH KACANG TUNGGAK (Vigna unguiculata) The Effect of Fat Content on Physical and Sensory Properties of Meat Analog from Germinated Cowpeas (Vigna unguiculata) Protein

Agritech, 2012
Meat analog is usually made of soybean protein. The local legumes (i.e. cowpeas) could be used as the source of protein that substitute soybean protein for meat analog raw material.
Eri Yusniardi, Bayu Kanetro, Agus Slamet
doaj   +1 more source

Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges

Foods, 2022
Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins,
Marcin A. Kurek, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, Arkadiusz Szpicer, Magdalena Zalewska, Andrzej Półtorak   +5 more
doaj   +1 more source

Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage

Foods, 2023
The effect of carvacrol added to patties stored at 4 °C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product).
Rasmi Janardhanan, Carmen Olarte, Susana Sanz, Carmina Rota, María José Beriain   +4 more
doaj   +1 more source

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Foods, 2020
Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments.
Aleksei Kaleda, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part, Mari-Liis Tammik   +8 more
doaj   +1 more source

Karakteristik kimia, susut masak, dan tingkat kesukaan daging analog berbasis jamur shitake dengan tepung tempe

Agrointek, 2023
Tempeh is a local potential to make meat analog as an alternative to common materials such as isolated soy protein and gluten. This study aims to determine the effect of adding tempeh flour on chemical characteristics, cooking loss, and preference level ...
Valentinus Priyo Bintoro, Ashghar Yusuf Randika Islamay Putra, Siti Susanti   +2 more
doaj   +1 more source

Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs

Polish Journal of Food and Nutrition Sciences, 2023
The aim of this study was to compare the quality of selected meat products, i.e. frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs.
Tomasz Daszkiewicz, Mariusz Florek, Monika Wodzak, Dorota Kubiak, Ewa Burczyk   +4 more
doaj   +1 more source

Meat Water Content Meter Using Copper Electrode Sensor Based on AT89S52 Microcontroller [PDF]

, 2018
A water measuring instrument meat can be design using a copper electrode. This measuring instrument has a measuring range of 10 % to 85 %. This series of the instrument includes copper electrode sensor, ADC0804 circuit, AT89S52 microcontroller minimum ...
Astawa, I. P. (I), Rimawan, I. G. (I), Supardi, I. W. (I)   +2 more
core   +2 more sources