Results 41 to 50 of about 944,187 (269)

Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment

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, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi   +3 more
doaj   +1 more source

Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing

Food Hydrocolloids, 2021
Bo-Ram Park, Hyun Jin Park
exaly   +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, Michael O. Ngadi   +1 more
doaj   +1 more source

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

Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage

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, Haesanna Kim, Jiseon Lee, Yeon-Ji Jo, Mi-Jung Choi, Eun-Young Ko   +5 more
doaj   +1 more source

PENGARUH BERBAGAI KECAMBAH KACANG-KACANGAN LOKAL SEBAGAI BAHAN DASAR MEAT ANALOG TERHADAP SIFAT FISIK (TEKSTUR), KESUKAAN DAN RASIO ARGININ/LISIN

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
doaj   +1 more source

Mungbean and pumpkin protein isolates as novel ingredients for the development of meat analogs using heat-induced gelation technique

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, Feyisola Fisayo Ajayi, Hussein Mostafa, Nilushni Sivapragasam, Sajid Maqsood, Sajid Maqsood   +5 more
doaj   +1 more source

Karakteristik kimia, susut masak, dan tingkat kesukaan daging analog berbasis jamur shitake dengan tepung tempe

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, Ashghar Yusuf Randika Islamay Putra, Siti Susanti   +2 more
doaj   +1 more source

PENGARUH JUMLAH LEMAK TERHADAP SIFAT FISIK DAN KESUKAAN MEAT ANALOG PROTEIN KECAMBAH KACANG TUNGGAK (Vigna unguiculata) The Effect of Fat Content on Physical and Sensory Properties of Meat Analog from Germinated Cowpeas (Vigna unguiculata) Protein

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
doaj   +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, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, Arkadiusz Szpicer, Magdalena Zalewska, Andrzej Półtorak   +5 more
doaj   +1 more source