Results 231 to 240 of about 5,292 (275)

First Aid Treatment of Jellyfish Stings: A Systematic Review. [PDF]

Cureus
Pek JH, Lim SH, Ong GY, Djarv T, Douma M, Welsford M, Charlton NP.   +6 more
europepmc   +1 more source

Comprehensive Review of Alternative Proteins in Pet Food: Research Publications, Patents, and Product Trends in Plant, Aquatic, Insect, and Cell-Based Sources. [PDF]

Foods
Klinmalai P, Kamonpatana P, Thongpech A, Sodsai J, Promhuad K, Srisa A, Laorenza Y, Kovitvadhi A, Areerat S, Seubsai A, Sablani SS, Harnkarnsujarit N.   +11 more
europepmc   +1 more source

Meat analogues, the new outbreak-free?

Lopes, Diana, Mata, Beatriz, Bastos. Beatriz, Ferreira, Cátia, Silva, Elen, Silva, Joana, Antunes, Patrícia   +6 more
openaire   +1 more source

Some of the next articles are maybe not open access.

Related searches:

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

Journal of the Science of Food and Agriculture, 2019
AbstractBACKGROUNDThe continuous increase of global consumer's dietary behaviors towards reducing meat consumption due to health benefits, ecological, ethical, and social aspects. Texturized vegetable protein (TVP) transformed from plant protein‐based ingredient can impart fibrous structure like muscle meat.
Gi-Hyung Ryu
exaly   +3 more sources

Production Methodologies of Meat Analogues: A Review

Journal of Agricultural Engineering (India), 2022
Meat is a non-vegetarian food and is considered as a good source of quality nutrients. Though meat protein provide the required content of good quality protein for the body, they are also associated with higher cholesterol and fat content, which prove to be a leading cause of serious health issues. This became the primary reason for increase in a shift
null Girija J., null Kamalasundari S., null Hemalatha G., null Umamaheswari T.   +3 more
openaire   +3 more sources

Effect of sterilization and storage on a model meat analogue pet food

Animal Feed Science and Technology, 2021
Recently, it was demonstrated that it is possible to create highly fibrous meat analogues, using simple shear structuring. We investigated how the model meat analogue responds to sterilization and storage in media (water, jelly, or gravy) with pet food ...
Guido Bosch, Atze Jan Van Der Goot
exaly   +2 more sources

Effect of Thermo-extrusion Process Parameters on Selected Quality Attributes of Meat Analogue from Mucuna Bean Seed Flour

Nigerian Food Journal, 2014
Flour from mucuna beans (Mucuna pruriens) were used in producing texturized meat analogue using a single screw extruder with the intention to monitor modifications on some functional properties of the extrudate.
Olajide P Sobukola, L O Sanni
exaly   +2 more sources

Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects [PDF]

Food Hydrocolloids, 2021
The manufacture of a high-quality meat analogue needs the utilization of appropriate ingredients through the application of cutting-edge technology to mimic the functional properties of traditional meat without negatively affecting the product features ...
Mahdiyar Shahbazi, Henry Jäger, Jianshe Chen   +2 more
exaly   +2 more sources