Results 31 to 40 of about 14,435 (275)
Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion [PDF]
FoodsFaba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use.
Antti Knaapila +5 more
doaj +2 more sources
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
doaj +1 more source
Jambura Journal of Food Technology, 2022 Penelitian ini bertujuan untuk mengetahui sifat fisik dan kimia yang terkandung pada meat analog dari tepung ampas tahu. Penelitian ini di lakukan dalam 2 tahap yaitu tahapan pertama adalah pembuatan tepung ampas tahu, kemudian di lanjutkan ke tahap yang kedua yaitu pembuatan meat analog atau daging tiruan dengan 5 perlakuan.
Rizkika Simi +2 more
openaire +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
The Challenge of Co-Religionist Commerce [PDF]
, 2014 This Article addresses the rise of co-religionist commerce in the United States—that is, the explosion of commercial dealings that take place between co-religionists who intend their transactions to achieve both commercial and religious objectives.
Fleetwood, Filippa +6 more
core +4 more sources
Generation of cloned transgenic pigs rich in omega-3 fatty acids [PDF]
, 2006 Meat products are generally low in omega-3 (n-3) fatty acids, which are beneficial to human health. We describe the generation of cloned pigs that express a humanized Caenorhabditis elegans gene, fat-1, encoding an n-3 fatty acid desaturase.
August Rieke +21 more
core +1 more source
Accumulation and elimination dynamics of the hydroxybenzoate saxitoxin analogues in mussels Mytilus galloprovincialis exposed to the toxic marine Dinoflagellate Gymnodinium catenatum [PDF]
, 2018 Paralytic shellfish poisoning (PSP) is a severe food-borne illness, caused by the ingestion of seafood containing paralytic shellfish toxins (PST), which are naturally produced by marine dinoflagellates and accumulate in shellfish during algae blooms ...
Braga, Ana +2 more
core +1 more source
Hypovolemic shock and hemoperitoneum from spontaneous avulsion of a large pedunculated uterine leiomyoma [PDF]
, 2017 Hemoperitoneum with hypovolemic shock from avulsion of a pedunculated leiomyoma is a rare but highly fatal condition that can occur spontaneously or as a result of trauma.
Adamo, Robert +2 more
core +2 more sources