Meat analogs - Open Access .click

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Sensory and hedonic perception of meat versus ultra-processed plant-based meat analogs: A comparative study.

Journal of Food Science
Nowadays, consumption habits are changing for different reasons, and animal products are being replaced by plant-based analogs. Some of these analogs are classified as ultra-processed foods (UPFs) according to NOVA criteria (food classification system ...
L. S. Olegário +4 more
semanticscholar +1 more source

Projected future trends of plant-based meat analogs

Demand for food continues to rise with many factors affecting the demand and supply side. Prominent among them are concerns about personal health, animal welfare, and environmental considerations. Plant-based meat analogs have emerged as a possible response to the heavy environmental and health impacts of animal meat-sourced food options.
Bogueva, Diana, Marinova, Dora
openaire +2 more sources

Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional
In this study, Indian pulse proteins from cowpeas, yellow peas, green gram, and horse gram were used to create plant-based meatball analogs. The nutritional composition, molecular functional groups, color, and texture of meatball analogs T1, T2, and T3 ...
Poshadri Achinna +6 more
semanticscholar +1 more source

Health effects associated with consumption of unprocessed red meat: a Burden of Proof study

Nature Medicine, 2022
Simon Iain Hay, , Christopher J L Murray
exaly

In-depth analysis of the relationship between matrix network structure and flavor diffusion of meat analogs: based on interactions and extrusion processes

Food Hydrocolloids
Wanrong Jiang, Xiaoyu Yang, Liang Li
semanticscholar +1 more source

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Trends in Food Science and Technology, 2021
Alaa El-Din A Bekhit, Benjamin Wb Holman, David L Hopkins +2 more
exaly

Production of Meat Analogs and Consumer Preferences

2023
Elif Feyza Aydar, Zehra Mertdinç, Beraat Özçelik +2 more
openaire +1 more source

Meat Analogs-A Supplement

1976
F.E. HORAN, HANS WOLFF
openaire +1 more source

Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison