Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion [PDF]
FoodsThis study investigated meat analogs produced by high-moisture extrusion from mixtures of pea protein isolate and soryz flour, and chickpea flour and hazelnut meal in a 1:1 ratio, at two distinct heating temperature profiles: 40-60-80-100 °C and 60-80 ...
Viorica Bulgaru +8 more
doaj +3 more sources
Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products [PDF]
FoodsThe bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms.
Adina Nichita +8 more
doaj +3 more sources
Mimicking Mechanics: A Comparison of Meat and Meat Analogs [PDF]
FoodsThe 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.
Skyler R. St. Pierre, Ellen Kuhl
doaj +3 more sources
Formation and Characterization of Mycelium–Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes [PDF]
FoodsThere is increasing interest in the development of meat analogs due to growing concerns about the environmental, ethical, and health impacts of livestock production and consumption.
Ramdattu Santhapur +2 more
doaj +3 more sources
Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs [PDF]
FoodsWith growing environmental and health concerns surrounding meat consumption, meat analogs have emerged as sustainable and health-conscious alternatives.
Anna Zimoch-Korzycka +5 more
doaj +3 more sources
The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs [PDF]
MoleculesEating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent ...
Caroline Senna +3 more
doaj +3 more sources
Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion [PDF]
FoodsFaba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use.
Antti Knaapila +5 more
doaj +3 more sources
Hypotheses concerning structuring of extruded meat analogs [PDF]
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).
R.G.M. van der Sman, A.J. van der Goot
doaj +2 more sources
Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook. [PDF]
Compr Rev Food Sci Food SafPlant‐based meat analogs (PBMAs) have emerged as a promising alternative to conventional meat, driven by growing consumer interest in sustainability, ethical considerations, and health‐conscious diets.
Gulzar S +4 more
europepmc +2 more sources
Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils [PDF]
Foods, 2023 This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics.
Youngjae Cho, Junhwan Bae, Mi-Jung Choi
doaj +2 more sources