Results 41 to 50 of about 947,484 (312)
Applications of various natural pigments to a plant-based meat analog
LWT - Food Science and Technology, 2023 K. Ryu +5 more
semanticscholar +3 more sources
Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution
Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2021 This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality.
Herlina +2 more
doaj +1 more source
Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying
Food HydrocolloidsMd. Hafizur Rahman Bhuiyan +2 more
semanticscholar +3 more sources
Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs [PDF]
Comprehensive Reviews in Food Science and Food Safety, 2010 Abstract: The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons.
M A, Asgar +4 more
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
Meat Substitute Markets: A Comparative Analysis of Meat Analogs in Austria
Foods, 2023 The consumption of meat substitutes has significantly grown over the last decade. To understand the extent to which plant-based meat alternatives can already substitute conventional meat in terms of price and nutritional value, detailed knowledge of current market offerings is essential. We conducted an analysis of 38 plant-based minced products and 36
Christof Falkenberg +3 more
openaire +3 more sources
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
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
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
doaj +1 more source