Results 21 to 30 of about 367,839 (278)
Cutting-Edge Technologies of Meat Analogs: A Review. [PDF]
Food Sci Anim ResourThis 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.
Lee SY +10 more
europepmc +3 more sources
Plant-based meat analogs: color challenges and coloring agents
Food, Nutrition and HealthInterest in transitioning from animal-based to plant-based diets has surged due to ethical, environmental, and health considerations. Despite this shift, mimicking the appearance of real meat in plant-based alternatives presents significant challenges ...
Haizhou Wu +3 more
doaj +2 more sources
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review [PDF]
Food Science of Animal ResourcesThis study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives.
Da Young Lee +9 more
doaj +2 more sources
Omnivores and Vegetarians Think Alike About Taste, Familiarity, and Price of Meat and Meat Analogs. [PDF]
NutrientsBackground/Objectives: The overconsumption of animal-derived proteins represents a threat to both the environment and our health. Although there is widespread agreement that reducing meat consumption represents a more sustainable alternative, few studies have explored the implicit relations guiding these food choices. This empirical study explores meat
Querini T, Tagliabue M.
europepmc +4 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 +2 more sources
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
doaj +1 more source
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
doaj +1 more source
Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs [PDF]
Comprehensive Reviews in Food Science and Food Safety, 2010 Abstract: The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons.
M A, Asgar +4 more
openaire +2 more sources
Scientific Reports, 2022 The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and ...
Kiyota Sakai +3 more
doaj +1 more source
Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs
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
doaj +1 more source