Results 31 to 40 of about 4,795 (257)
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
Meat Substitute Markets: A Comparative Analysis of Meat Analogs in Austria. [PDF]
Foods, 2023 The consumption of meat substitutes has significantly grown over the last decade. To understand the extent to which plant-based meat alternatives can already substitute conventional meat in terms of price and nutritional value, detailed knowledge of current market offerings is essential. We conducted an analysis of 38 plant-based minced products and 36
Falkenberg C +3 more
europepmc +4 more sources
Global research landscape and trends of plant-based meat analogs: a bibliometric analysis [PDF]
Food Materials ResearchPlant-based meat analogs have become an important topic in recent years. To scientifically understand the research situation of plant-based meat analogs, we analyzed 2,595 publications from January 2000 to October 2023 by bibliometric method based on the
Yunting Xie +3 more
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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
How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs [PDF]
, 2021 This study provides an overview of over 50 publications exploring the consumers' motives for choosing meat analogs over real meat, how they perceive them, and what can be learned from meat structure, mechanics, oral processing, and dynamic sensory ...
van den Berg, M, Ilic, J, Oosterlinck, F
core +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
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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
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
Eating meat and not vaccinating: In defense of the analogy [PDF]
Bioethics, 2020 AbstractThe devastating impact of the COVID‐19 (coronavirus disease 2019) pandemic is prompting renewed scrutiny of practices that heighten the risk of infectious disease. One such practice is refusing available vaccines known to be effective at preventing dangerous communicable diseases.
openaire +2 more sources
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