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Evaluation of Prickly Pear’s Pulp Powder (Opuntia stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2023 Introduction There has been an increasing demand for functional analog meat products due to environmental, human health, and animal welfare concerns.
Parisa Shahiri Tabrestani +4 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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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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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 +4 more
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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 +3 more
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Foods, 2020 Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory ...
Martina Fiorentini +2 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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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 +4 more
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Frontiers in Sustainable Food Systems, 2020 Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some ...
Raychel E. Santo +17 more
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