Results 21 to 30 of about 33,136 (300)
Foods, 2020 This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue.
Gihyun Wi +4 more
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A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues
Foods, 2022 The research and development of alternatives to meat (including fish) and dairy products for human consumption have been increasing in recent years.
Miguel Lima +4 more
doaj +1 more source
Foods, 2021 The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture.
Patrick Wittek +3 more
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Foods, 2022 Millennials are considered the key generation with regard to the consumption of plant-based meat alternatives via flexitarianism. This study sought to characterize millennials’ consumer segments based on their consumption of and attitudes toward meat and
Antti Knaapila +4 more
doaj +1 more source
Flexible data input layer architecture (FDILA) for quick-response decision making tools in volatile manufacturing systems [PDF]
, 2008 This paper proposes the foundation for a flexible data input management system as a vital part of a generic solution for quick-response decision making.
Komashie, A, Mousavi, A, Tavakoli, S
core +2 more sources
Texture methods for evaluating meat and meat analogue structures: A review
Food Control, 2021 Abstract Meat analogue products are considered to help consumers reducing their meat consumption. Their key success factor is their high similarity in sensory properties compared to meat. Even though the structure and texture characteristics of meat are well documented, dedicated methods used to analyse meat analogues are limited still.
Schreuders, Floor K.G. +4 more
openaire +1 more source
Assessment of the effectiveness of head only and back-of-the-head electrical stunning of chickens [PDF]
, 2005 The study assesses the effectiveness of reversible head-only and back-of-the-head electrical stunning of chickens using 130–950 mA per bird at 50 Hz ...
A. Björklund +7 more
core +4 more sources
Micro-foaming of plant protein based meat analogues for tailored textural properties
Current Research in Food Science, 2023 Meat-like foods based on plant protein sources are supposed to be a solution for a more sustainable sustenance of the world population while also having a great potential to reduce the impact on climate change.
Joël I. Zink +2 more
doaj +1 more source
On the Procrustean analogue of individual differences scaling (INDSCAL) [PDF]
, 2013 In this paper, individual differences scaling (INDSCAL) is revisited, considering INDSCAL as being embedded within a hierarchy of individual difference scaling models.
Gower, John C. +2 more
core +1 more source
The Indian Journal of Nutrition and Dietetics, 2023 Vegetarian food products have gained more popularity in the recent market because of consumer’s developing increased health issues awareness and environmental issues and concern. Meat analogues are products that can replace meat by mimicking its functionality, by exhibiting similar product properties and sensory attributes which can be achieved by the ...
Sweata Rani Rai, Ushasee Garai
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