Results 51 to 60 of about 944,187 (269)

Hypotheses concerning structuring of extruded meat analogs

Current Research in Food Science, 2023
In this paper, we review the physicochemical phenomena occurring during the structuring processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion (HME). After the initial discussion on the input materials, we discuss the hypotheses behind the physics of the functional tasks that can be defined for HME. For these hypotheses,
van der Sman, R.G.M., van der Goot, A.J.
openaire   +3 more sources

Physicochemical, sensory, and safety evaluation of dry-cured fermented sausages and its plant-based meat analog

LWT - Food Science and Technology
Alberto Gonzalez-Mohino Jiménez, Sonia Ventanas, Lary Olegario   +2 more
exaly   +2 more sources

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

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

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

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

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

Plant-proteins based 3D meat analog printing: A review.

Food Chemistry
This review summarizes and critically analyze the scientific studies pertinent to three-dimensional printing of plant-proteins based meat-analog. Vegetable proteins, oils, and water are the major ingredients in formulating ink for three-dimensional ...
Md. Hafizur Rahman Bhuiyan, N. Yeasmen, Valérie Orsat   +2 more
semanticscholar   +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