Results 31 to 40 of about 5,191 (242)
Scientific Reports, 2022 The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and ...
Kiyota Sakai +3 more
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Eating meat and not vaccinating: In defense of the analogy [PDF]
Bioethics, 2020 AbstractThe devastating impact of the COVID‐19 (coronavirus disease 2019) pandemic is prompting renewed scrutiny of practices that heighten the risk of infectious disease. One such practice is refusing available vaccines known to be effective at preventing dangerous communicable diseases.
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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 +2 more
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Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs [PDF]
Foods, 2021 The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe
David Julian McClements +4 more
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Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods
Foods, 2023 There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to
Md. Hafizur Rahman Bhuiyan +1 more
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Foods, 2022 This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water ...
Hyeseung Jeong +5 more
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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
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Frontiers in Sustainable Food Systems, 2023 Mungbean and pumpkin are rich source of proteins and nutrients which could be utilized in novel food formulations. This study involves formulation of meat analog using mungbean protein isolate (MBPI) and pumpkin protein isolates (PPI) through ...
Mohammad Affan Baig +5 more
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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 +2 more
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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
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