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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. +2 more
openaire +2 more sources
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. +2 more
openaire +2 more sources
Importance of being analogue: Female attitudes towards meat analogue containing rapeseed protein
Food Control, 2021Banovic Marija
exaly
Structuring the meat analogue by using plant-based derived composites
Journal of Food Engineering, 2021Oni Yuliarti
exaly
Effect of sterilization and storage on a model meat analogue pet food
Animal Feed Science and Technology, 2021Atze Jan van der Goot, Guido Bosch
exaly
Plant-based meat analogue (PBMA) as a sustainable food: a concise review
European Food Research and Technology, 2021Nitin Trivedi +2 more
exaly
Application of ohmic cooking to produce a soy protein-based meat analogue
LWT - Food Science and Technology, 2022Soojin Jun +2 more
exaly
Effect of salt on solution behavior of spinning medium and properties of meat analogue fibers
Food Hydrocolloids, 2023Jiao Liu
exaly
Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation
Food Chemistry, 2023Zhen Wu
exaly