Predicting the Textural Properties of Plant-Based Meat Analogs with Machine Learning [PDF]
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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The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs [PDF]
Frontiers in Microbiology, 2023 Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat.
Hosam Elhalis +5 more
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Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques [PDF]
Current Research in Food ScienceMeat analogs are anticipated to alleviate environmental and animal welfare concerns as the demand for meat rises. High moisture extrusion is commonly employed to produce meat analogs, and its flavor could influence consumers’ choice.
Wanrong Jiang, Xiaoyu Yang, Liang Li
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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
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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
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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
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Cutting-Edge Technologies of Meat Analogs: A Review [PDF]
Food Science of Animal ResourcesThis study was conducted to investigate the recent research trends of alternative protein foods being developed to replace traditional livestock foods and thus determine the current state of the technology and the potential for industrialization.
Seung Yun Lee +10 more
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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 +2 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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Research Progress on Flavor Formation in Soy Protein-Based Meat Analogs [PDF]
Shipin Kexue, 2023 Plant-based meat products are new bionic foods for which industrial standards were formulated recently, and have tended to replace meat products in taste and flavor. The most common plant-based meat product is the one produced from soybean protein by the
Zhu Xiuqing, ZHANG Binyang, SUN Bingyu, GAO Yuan
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