Results 11 to 20 of about 385,783 (168)
Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils
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
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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
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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
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Frontiers in Nutrition, 2022 Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like ...
Pavan Kumar +12 more
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Foods, 2022 Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat.
Allah Bakhsh +6 more
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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
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Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs [PDF]
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 +4 more
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Predicting the Textural Properties of Plant-Based Meat Analogs with Machine Learning
Foods, 2023 Plant-based meat analogs are food products that mimic the appearance, texture, and taste of real meat. The development process requires laborious experimental iterations and expert knowledge to meet consumer expectations.
Sezin Kircali Ata +6 more
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Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways. [PDF]
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 ...
Yuan J +5 more
europepmc +5 more sources
Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis [PDF]
FoodsThis study aimed to explore the extent of research on developing meat and fish analogs using alternative proteins. It examined the novel and conventional technologies employed to produce these analogs and identified the primary alternative proteins that ...
Buse N. Gürbüz +3 more
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