Results 31 to 40 of about 577,155 (284)
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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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
doaj +1 more source
TD-NMR Structural Profiling of Meat and Plant-Based Meat Analog Burgers. [PDF]
J Food SciABSTRACT The functional properties of food are closely linked to its atomic, molecular, and microstructural characteristics. This study evaluates the potential of time‐domain nuclear magnetic resonance (TD‐NMR) relaxometry as a non‐destructive technique for profiling the internal microstructure of Soy‐based plant‐based meat analogs ...
Wiesman Z, Azachi MH, Oshether T.
europepmc +3 more sources
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.
openaire +2 more sources
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
doaj +1 more source
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
doaj +1 more source
MEAT ANALOG: POTENSI, TANTANGAN, DAN PENERIMAAN KONSUMEN [PDF]
, 2021 Daging masih menjadi salah satu sumber protein utama dalam makanan manusia. Konsumsi daging dunia saat ini cukup tinggi dan diperkirakan angkanya akan terus bertambah.
PRAMANA, CHRISTOPHER HANS
core
, 2022 Meat analog atau daging alternatif berbasis protein nabati telah memberikan preferensi konsumen akan pentingnya kesehatan. Potensi alami dengan karakteristik fungsional rumput laut menawarkan perspektif baru meat analog.
Yasmin, Endina Fatihah +3 more
core +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 +5 more
doaj +1 more source
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 +4 more
doaj +1 more source