Results 31 to 40 of about 944,187 (269)

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, Da Young Lee, Jae Won Jeong, Jae Hyeon Kim, Seung Hyeon Yun, Ermie Mariano, Juhyun Lee, Sungkwon Park, Cheorun Jo, Sun Jin Hur   +9 more
doaj   +1 more source

Applications of various natural pigments to a plant-based meat analog

LWT - Food Science and Technology, 2023
Hyeon Gyu Lee, Youjin Baek
exaly   +2 more sources

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, Satriya Bayu Aji, Bambang Herry Purnomo   +2 more
doaj   +1 more source

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, A, Fazilah, Nurul, Huda, Rajeev, Bhat, A A, Karim   +4 more
openaire   +2 more sources

Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying

Food Hydrocolloids
Michael Ngadi, Nushrat Yeasmen, Md Hafizur Rahman Bhuiyan   +2 more
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, Alena Trexler, Christian Garaus, Siegfried Pöchtrager   +3 more
openaire   +3 more sources

Impact of hydrocolloids on 3D meat analog printing and cooking

Food Structure
Michael Ngadi, Nushrat Yeasmen, Md Hafizur Rahman Bhuiyan   +2 more
exaly   +2 more sources

Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties

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, Dong-Hyun Keum, Seong-Joon Hong, Yea-Ji Kim, Sung-Gu Han   +4 more
doaj   +1 more source

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

Studi Pembuatan Meat Analog

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, Purnama Ningsih Maspeke, Musrowati Lasindrang   +2 more
openaire   +1 more source