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
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Hypotheses concerning structuring of extruded meat analogs
Current Research in Food Science, 2023 In this paper, we review the physicochemical phenomena occurring during the structuring processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion (HME).
R.G.M. van der Sman, A.J. van der Goot
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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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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
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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
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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
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
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
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