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Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates [PDF]
FoodsThe structure and texture of plant proteins play a key role in determining their functionality and use in plant-based meat analogues. Extrusion is an effective technology for developing textures through protein denaturation and alignment, so controlling ...
Mª Melchora Muñoz +2 more
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Heliyon: We developed and applied 4 extrusion regimens (moisture content between 30 % and 60 % and temperature from 110 °C to 120 °C) with twin-screw extruder for valorising soy press cakes, byproduct of soy drink (Soyd) and tofu (Soyt) manufacturing processes,
Aditya Bali +7 more
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Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice [PDF]
Food Science and Human WellnessTo determine the effects of plant-based meat analogues on the metabolic health and the possible mechanisms, mice were fed with a real pork diet (AP), a real beef diet (AB), a plant-based pork analogue diet (PP) and plant-based beef analogue diet (PB) for
Yunting Xie +6 more
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The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue. [PDF]
Foods, 2023 In recent years, interest in functional foods and meat analogues has increased. This study investigated the effect of the type of vegetable fat and ingredients with antioxidant activity on the properties of a meat analogue based on textured pea protein ...
Kołodziejczak K +3 more
europepmc +2 more sources
Analysis of the quality and flavor changes of soybean-based meat analogue during storage based on gas chromatography–mass spectrometry and electronic nose [PDF]
Food Chemistry: XXiuqing Zhu
exaly +2 more sources
Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues
Shipin gongye ke-ji, 2022 Plant-based meat analogue is a protein product that uses plant protein and mimics the color and taste of meat. Flavor is one of the main factors that affect the public acceptance of plant-based meat analogue.
Tong XIAO +3 more
doaj +1 more source
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, 2021 The addition of carbohydrates on gluten meat analogue has the potency to improve texture, such as lesser yam flour. It can be processed by steaming and baking.
Widya Karina Wijono, Teti Estiasih
doaj +1 more source
Spicy and Aromatic Plants for Meat and Meat Analogues Applications
Plants, 2022 Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the ...
Romina Alina Marc (Vlaic) +7 more
openaire +3 more sources
Agrointek, 2023 Tempeh is a local potential to make meat analog as an alternative to common materials such as isolated soy protein and gluten. This study aims to determine the effect of adding tempeh flour on chemical characteristics, cooking loss, and preference level ...
Valentinus Priyo Bintoro +2 more
doaj +1 more source
Non-linear rheology reveals the importance of elasticity in meat and meat analogues [PDF]
Scientific Reports, 2022 AbstractThe interest in plant-based meat analogues as an alternative to meat is currently growing. Rheological benchmarking is used to reveal how closely meat analogues resemble the original meat products. Texture maps and dissipation colour schemes were used to reveal similarities in and differences between rheological responses of meat and meat ...
Schreuders, Floor K.G. +4 more
openaire +3 more sources