Results 251 to 260 of about 33,136 (300)

Residual nitrite and nitrate in processed meats and meat analogues in the United States. [PDF]

Sci Rep
Sheng S, Silva EM, Tarté R, Claus JR.
europepmc   +1 more source

Colour Transition Dynamics of Commercial Plant- and Animal-Based Meat Analogues. [PDF]

Foods
Rathnayake D, Moura Nadolny J, Sultanbawa Y, Smyth HE.   +3 more
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Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder <i>via</i> freeze alignment technique. [PDF]

Food Chem X
Boonarsa P, Nakagawa K, Banlue K, Siriamornpun S.   +3 more
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Meat analogues, the new outbreak-free?

Lopes, Diana, Mata, Beatriz, Bastos. Beatriz, Ferreira, Cátia, Silva, Elen, Silva, Joana, Antunes, Patrícia   +6 more
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Disentangling processing effects of meat analogue extrusion

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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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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 ...
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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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Plant-Based Meat Analogues

2019
As the world's population increases, the need for reliable protein sources is growing. Meat is considered a good source of high biological value protein, but meat is not sustainable. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products.
Kyriakopoulou, K., Dekkers, B.L., van der Goot, A.J.   +2 more
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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
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