Results 241 to 250 of about 513,627 (291)

Solid State Fermentation-A Promising Approach to Produce Meat Analogues. [PDF]

Foods
Milcarz A, Harasym J.
europepmc   +1 more source

Integrated One-Health analysis of antimicrobial resistance, biofilm formation, and genetic relatedness of Enterococcus spp. at the human-food interface. [PDF]

Sci Rep
Ahmed HA, El Feky TM, Shalaby M, Elsotohy ME, Mohsen RA, Ahmed AA.   +5 more
europepmc   +1 more source

Shaping meat analogues : Ingredients & texture

openaire   +2 more sources

Meat Analogue to Replace Sausage

Acta Scientifci Nutritional Health
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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

Meat analogues, the Canadian Meat Industry and the Canadian consumer

Meat Science, 2022
This paper reviews current information on meat analogues in the context of the Canadian Meat Industry and consumer. In Canada, plant-based meat analogues are widely available and their consumption is targeted to surge, while the potential for cultured meat remains questionable as many technical, economic, food safety and consumer acceptance issues are ...
openaire   +2 more sources

Meat analogues: Health promising sustainable meat substitutes

Critical Reviews in Food Science and Nutrition, 2016
There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction
Pavan, Kumar, M K, Chatli, Nitin, Mehta, Parminder, Singh, O P, Malav, Akhilesh K, Verma   +5 more
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Dietary purines in vegetarian meat analogues

Journal of the Science of Food and Agriculture, 2010
AbstractBACKGROUND: The meat alternatives market offers a wide range of products resembling meat in taste, flavour or texture but based on vegetable protein sources. These high protein–low purine foods may find application in a low purine or purine‐free diet, which is sometimes suggested for subjects with increased serum urate levels, i.e ...
Jaroslav, Havlik, Vladimir, Plachy, Javier, Fernandez, Vojtech, Rada   +3 more
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MEAT ANALOGUES AND MEAT ANALOGUE EXTRUSION DEVICES AND METHODS

2020
A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may not include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue.
Pibarot, Patrick, Schmitt, Christophe, Morel, Marie-Hélène, Sanchez, Christian   +3 more
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