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 ...
Heike P Schuchmann +2 more
exaly +4 more sources
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
doaj +5 more sources
Insect Protein as a Component of Meat Analogue Burger [PDF]
FoodsResearchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the ...
Anna Krawczyk +2 more
doaj +5 more sources
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
doaj +2 more sources
Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review [PDF]
FoodsBackground: Meat-based and meat analogue products are commonly consumed foods for protein nourishment across the globe. These food products are promising carrier media that can be targeted for the delivery of edible insect products as a strategy to ...
Isaac Amoah +5 more
doaj +2 more sources
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
doaj +2 more sources
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
doaj +2 more sources
An investigation of the formulation and nutritional composition of modern meat analogue products
Food Science and Human Wellness, 2019 Meat analogues, or plant-based products that simulate the properties of traditional meat products, have secured a position in the conversation of protein foods.
Benjamin Bohrer
exaly +3 more sources
Effect of the Ratio of Soy, Pea, and Wheat Proteins on the Sensory and Textural Properties of a Minced Plant-Based Meat Analogue for Patty Applications [PDF]
FoodsThe development of plant-based meat analogues with defined physicochemical, textural, techno-functional, and sensory properties is relevant amid the growing demand for sustainable protein sources.
Linara Murat +9 more
doaj +2 more sources
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
doaj +2 more sources