Results 11 to 20 of about 513,627 (291)

Texture methods for evaluating meat and meat analogue structures: A review

Food Control, 2021
Abstract Meat analogue products are considered to help consumers reducing their meat consumption. Their key success factor is their high similarity in sensory properties compared to meat. Even though the structure and texture characteristics of meat are well documented, dedicated methods used to analyse meat analogues are limited still.
Atze Jan van der Goot, Floor Schreuders, Konstantina Kyriakopoulou   +2 more
exaly   +2 more sources

Development and Assessment of Processed Hybrid Chicken Analogue: The Effect of Isolated Rice, Pea, and Soy Proteins [PDF]

Food Science of Animal Resources
The development of hybrid meat is essential as an alternative to reducing the consumption of animal meat, and the current market demand for such products is driving the substitution of plant-based ingredients.
Jiyoon Kim, Jung Soo Kim, Kwang-Deog Moon   +2 more
doaj   +2 more sources

3D printing of antioxidant-enriched plant-based meat analogue for the elderly: the role of wheat oligopeptide and grape seed extract

Journal of Future Foods
Due to the environmental hazards associated with excessive meat production and the impact of excessive consumption of red meat on human health, attention is being drawn to plant-based alternatives.
Zhiqiang Pu, Siyu Yao, Vijaya Raghavan, Yang Liu, Jin Wang   +4 more
exaly   +3 more sources

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

Food Science of Animal Resources
Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products.
Ermie Mariano, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Yeongwoo Choi, Jinmo Park, Dahee Han, Jin Soo Kim, Sun Jin Hur   +8 more
doaj   +3 more sources

Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization [PDF]

Journal of Food Science and Technology, 2017
Mostafa Mazaheri Tehrani, Ahmad Ehtiati, Mazaheri Tehrani Mostafa   +2 more
exaly   +2 more sources

Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues

Shipin gongye ke-ji, 2022
Plant-based meat analogue is a protein product that uses plant protein and mimics the color and taste of meat. Flavor is one of the main factors that affect the public acceptance of plant-based meat analogue.
Tong XIAO, Xiaolin SU, Hang ZHOU, Tiemin XIE   +3 more
doaj   +1 more source

The effect of lesser yam tuber flour (Dioscorea esculenta) and cooking methods on meat analogue chemical and textural properties

Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, 2021
The addition of carbohydrates on gluten meat analogue has the potency to improve texture, such as lesser yam flour. It can be processed by steaming and baking.
Widya Karina Wijono, Teti Estiasih
doaj   +1 more source

TRANSITION TO THE FUTURE: MEAT ANALOGUES & CULTURED MEAT

AgroLife Scientific Journal, 2023
This paper is based on a review of the state of the art related to conventional meat replacing process for future food. This review is based on assessment of 73 articles published between 2001-2023 in order to find the main reason that led to the need to replace meat of animal origin with various meat analogues from different sources. Another objective
Nichita A., Tylewicz U., Popa M. E.
openaire   +2 more sources

Karakteristik kimia, susut masak, dan tingkat kesukaan daging analog berbasis jamur shitake dengan tepung tempe

Agrointek, 2023
Tempeh is a local potential to make meat analog as an alternative to common materials such as isolated soy protein and gluten. This study aims to determine the effect of adding tempeh flour on chemical characteristics, cooking loss, and preference level ...
Valentinus Priyo Bintoro, Ashghar Yusuf Randika Islamay Putra, Siti Susanti   +2 more
doaj   +1 more source

Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute

Foods, 2021
In this study, edible mushroom and soybean protein isolate (SPI) were used to prepare a fibrous meat analogue using thermos-extrusion and the extruded mushroom-based meat analogue as meat replacer was further developed with different formulations in ...
Xinyue Yuan, Wei Jiang, Dianwei Zhang, Huilin Liu, Baoguo Sun   +4 more
doaj   +1 more source