Results 41 to 50 of about 5,191 (242)

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, Mariusz Florek, Monika Wodzak, Dorota Kubiak, Ewa Burczyk   +4 more
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

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, Mahboobeh Kashiri, Yahya Maghsoudlou, Hoda Shahiritabarestani, Mohammad Ghorbani   +4 more
doaj   +1 more source

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Foods, 2020
Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments.
Aleksei Kaleda, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part, Mari-Liis Tammik   +8 more
doaj   +1 more source

Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage

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, Carmen Olarte, Susana Sanz, Carmina Rota, María José Beriain   +4 more
doaj   +1 more source

Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

Foods, 2023
This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy protein concentrate (SPC) extrudates. Volatile compounds in extrudates and commercial meat analogs were investigated using headspace solid-phase microextraction and gas ...
Jingyao Yuan, Fang Qin, Zhiyong He, Maomao Zeng, Zhaojun Wang, Jie Chen   +5 more
openaire   +3 more sources

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

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, Amanda J. Kinchla, Alissa A. Nolden   +2 more
doaj   +1 more source

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

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, Raychel E. Santo, Brent F. Kim, Brent F. Kim, Sarah E. Goldman, Sarah E. Goldman, Jan Dutkiewicz, Erin M. B. Biehl, Erin M. B. Biehl, Martin W. Bloem, Martin W. Bloem, Roni A. Neff, Roni A. Neff, Roni A. Neff, Keeve E. Nachman, Keeve E. Nachman, Keeve E. Nachman, Keeve E. Nachman   +17 more
doaj   +1 more source

Mimicking mechanics: A comparison of meat and meat analogs

Foods
Abstract The texture of meat is one of the most important features to mimic when developing meat analogs. Both protein source and processing method impact the texture of the final product. We can distinguish three types of mechanical tests to quantify the textural differences between meat and meat analogs: puncture-type, rheological ...
Skyler R. St. Pierre, Ellen Kuhl
openaire   +3 more sources

Relationship Between Neurologic Symptoms and Signs and FMR1 Genotype in Premutation Carriers

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Background and Objectives Fragile X‐associated Tremor/Ataxia Syndrome (FXTAS) is the most severe late‐onset condition caused by a premutation in the FMR1 gene, characterized by expanded CGG triplet repeats of 55–200. Clinical presentations of FXTAS, including gait ataxia, kinetic tremor, cognitive decline, and rare Parkinsonism, are linked to ...
Flora Tassone, Freddy Chafota, Miguel E. Rentería, Randi J. Hagerman, Ellery Santos, Anna Atkinson, Nicholas G. Martin, Elsdon Storey, Danuta Z. Loesch   +8 more
wiley   +1 more source