Results 241 to 250 of about 844,797 (309)

Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison

Food Chemistry, 2021
Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical ...
Hualu, Zhou, Yuying, Hu, Yunbing, Tan, Zhiyun, Zhang, David Julian, McClements   +4 more
openaire   +2 more sources

Functional role of garlic in enhancing quality and reducing off-flavors of soy protein-based meat analogs

Food Science and Preservation
Due to the increasing population and the growing demand for healthy food, there is a rising need for alternative food sources, leading to greater attention towards future foods.
Yunju Lee, Yu Zhang, Bon-Jae Gu
semanticscholar   +1 more source

Structure analysis and quality evaluation of plant‐based meat analogs

Journal of Texture Studies, 2022
AbstractThe growing world's population increases the demand of proteins. Meat products as the major source of high protein food are facing environmental impacts and animal welfare issues. Therefore, plant‐based meat analogs are developed and gain a foothold in global markets. The structure design, sensory attributes and nutrient characteristics of meat
Jialing Fu, Cuixia Sun, Yuyang Chang, Saiya Li, Yin Zhang, Yapeng Fang   +5 more
openaire   +2 more sources

THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMS

Journal of Food Science, 1980
ABSTRACT Model meat analogs composed of soy spun fiber, egg albumen, and wheat gluten were thermally processed at five different temperatures under transient heat transfer conditions. Thermal diffusivity values were obtained during this period using Dickerson's method.
S. S. H. RIZVI, J. L. BLAISDELL, W. J. HARPER   +2 more
openaire   +1 more source

Influence of Resistant Starch-Added Meat Analogs on the Resistome of Fecal Fermentations Using Human Gut Microbiota.

Journal of Food Science
Meat analogs are emerging as a sustainable alternative to meat products, and novel meat analog products could potentially offer additional health benefits. Antimicrobial resistance (AMR) poses a serious threat to global human health.
Tingting Gu, Yvette Zerry, Boce Zhang, Juzhong Tan, D. Taft   +4 more
semanticscholar   +1 more source

Meat and dairy analogs from vegetable proteins

Journal of the American Oil Chemists' Society, 1979
AbstractThe enormous pressures for protein food products in the coming decades, brought on by world population increases, will be solved through the extension of traditional animal protein foods with vegetable proteins and through the development of food products based on vegetable proteins alone.
openaire   +2 more sources

Structuring meat analogs by citrus fiber with reduced salt intake

Journal of Food Science, 2023
Abstract In this study, we investigated the effect of addition of citrus fiber (CF; 5% and 10%, which consists mainly of soluble pectin and insoluble cellulose) on physical properties and microstructure of meat analogs based on soy protein isolate and wheat gluten using high‐moisture extrusion. Layered structure
Yanlei Li, Qian Cheng, Jian Guo, Jinmei Wang, Xiaoquan Yang   +4 more
openaire   +2 more sources

Alaska pollock surimi-based meat analogs by high-moisture extrusion: Effect of konjac glucomannan/curdlan/carrageenan/sodium alginate on fibrous structure formation.

Food Chemistry
This study investigated the effects of the addition of konjac glucomannan (KGM), curdlan (CD), carrageenan (CA), and sodium alginate (SA) on fibrous structure formation in surimi-based meat analogs to livestock meat. Meat analogs were prepared using high-
Lei Wang, Jing Yu, Songgang Xia, Xin Tu, Liuwei Yang, Yong Xue, Changhu Xue   +6 more
semanticscholar   +1 more source

Extrusion‐Based 3D Printing Technology in Soy Protein‐Based Meat Analogs: A Review

Journal of food process engineering
Extrusion‐based 3D printing technology has emerged as a promising method for developing soy protein‐based meat analogs, addressing the urgent demand for sustainable and nutritious alternatives to traditional meat sources.
Dianna Maxy, N. I. Khalid, H. Teh, Zainebbeevi Kamalbatcha, Rabiha Sulaiman, T. U. Noh, Amanda Yong Seng Ping, Sharifah Hafiza Mohd Ramli   +7 more
semanticscholar   +1 more source

Evaluating the synergistic effects of sesame cake powder and soy protein isolate on rheological, textural, nutritional, and phenolic profiles of high-moisture extrusion processed meat analogs.

Journal of Food Science
In this study, the high-moisture meat analogs (HmMAs) were developed by incorporating defatted sesame cake powder (DSP) in soy protein isolate (SyPI). The quality attributes of HmMA like visual appearance, specific mechanical energy (SME), mass flow rate
S. Sundar, Balwinder Singh, Amritpal Kaur   +2 more
semanticscholar   +1 more source