Results 261 to 270 of about 33,136 (300)

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
openaire   +1 more source

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.
Sasimaporn Samard, Gi‐Hyung Ryu
openaire   +2 more sources

From plant proteins to meat analogues

2023
A successful transition towards diets richer in foods from plant-origin ingredients requires the development of attractive plant-based food products that satisfy consumer needs.
van der Goot, A.J., Schreuders, F.K.G., Taghian Dinani, S.   +2 more
openaire   +1 more source

Lipid oxidation in soy-based meat analogues

2023
In den letzten Jahren stieg die Nachfrage an Fleischalternativen stetig, weil vegetarische und vegane Ernährungsweisen an Popularität zugenommen haben. Tofu und Tempeh sind zwei oft konsumierte Produkte, die sich durch eine einfache Zubereitung und einen guten Nährwert auszeichnen.
openaire   +1 more source

Plant-based meat analogue

2023
Oni Yuliarti, Muhammad Faiz Bin Muhd Faizal Abdullah Tan, Jun Kiat Kovis Tay   +2 more
openaire   +1 more source

Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues

Food and Bioprocess Technology, 2022
Awanish Singh, Nandan Sit
openaire   +1 more source

Multi-scale approach: Structure–texture relationship of meat and meat analogues

Physics of Fluids
Plant-based meat analogues are considered a sustainable substitute for meat. However, the current attempts to reproduce the visible fibrous structure on a macro scale (1 mm) have not yet achieved the desired texture properties. The role of the meso-scale fiber structure (50–200 μm) in the meat texture remains uncertain.
Elle Ina Wilhelm, Luiza Fritzsche, Christoph Simon Hundschell, Thomas A. Vilgis, David Olivier Schmelzeisen, Anja Maria Wagemans   +5 more
openaire   +1 more source

Plant-Based Protein Meat Analogues

2022
Xiang Li, Annamalai Manickavasagan, Loong-Tak Lim, Amanat Ali   +3 more
openaire   +1 more source

Introduction: general overview of meat analogues and meat replacers

2023
Gonzalo Delgado-Pando, Ismael Marcet, Carlos Álvarez   +2 more
openaire   +1 more source

Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors

Food Reviews International, 2023
Shuting Xu, Seid Reza Falsafi
openaire   +1 more source