An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product [PDF]
Gels, 2023 Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat.
Maja Benković +5 more
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Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties [PDF]
Foods, 2022 The protein content of a plant-based ingredient is generally lower than its animal food counterpart, and research into novel alternative protein is required that can provide similar protein content, texture and appearance as meat.
Shubham Mandliya +4 more
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Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review [PDF]
FoodsThe development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition.
Gil Vila-Clarà +3 more
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3D Printing of Textured Soft Hybrid Meat Analogues [PDF]
Foods, 2022 Meat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years.
Tianxiao Wang +4 more
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Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue [PDF]
Foods, 2021 Plant-based meat analogues that mimic the characteristic structure and texture of meat are becoming increasingly popular. They can be produced by means of high moisture extrusion (HME), in which protein-rich raw materials are subjected to ...
Patrick Wittek +3 more
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Antioxidant, Liver Protective and Angiotensin I-converting Enzyme Inhibitory Activities of Old Laying Hen Hydrolysate in Crab Meat Analogue [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 The purpose of this study was to evaluate the antioxidative activities of Crab meat analogue prepared with protein hydrolysates obtained from mechanically deboned chicken meat (MDCM) from spent laying hens.
Sang Keun Jin +5 more
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Meat Analogues: Relating Structure to Texture and Sensory Perception
Foods, 2022 The transition from animal to plant proteins is booming, and the development of meat analogues or alternatives quickly progressing. However, the acceptance of meat analogues by consumers is still limited, mainly due to disappointing organoleptic ...
Layla Godschalk-Broers +2 more
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The potential of immature jackfruit in meat analogues [PDF]
Current Research in Food ScienceThe jackfruit, the fruit of the jackfruit tree (Artocarpus heterophyllus), is a unique tropical fruit. While sweet and fruity in its ripe form, in its immature form, the jackfruit flesh mimics the texture of meat, making it an increasingly popular plant ...
Anne C.M. Swinkels +2 more
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Microbial Spoilage of Plant-Based Meat Analogues [PDF]
Applied Sciences, 2021 Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary
András J. Tóth +5 more
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Analysis of the quality and flavor changes of soybean-based meat analogue during storage based on gas chromatography–mass spectrometry and electronic nose [PDF]
Food Chemistry: XThis study investigated the volatile compounds profiles and quality changes of soybean-based meat analogue under 4 °C and −18 °C storage conditions. At 4 °C, color and texture scores remained favorable for the first 6 days, with pH decreasing to its ...
Ying Sun +6 more
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