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Next-generation meat analogues: science and sustainability
Amid growing concerns over the health, environmental, and ethical implications of conventional meat consumption, plant-based meat analogues are emerging as compelling alternatives. Designed to replicate the taste, texture, and nutritional value of animal meat, these products draw on proteins from sources like soy, peas, mung beans, oats, and others ...openaire +1 more source
Application of ohmic cooking to produce a soy protein-based meat analogue
LWT - Food Science and Technology, 2022exaly
Meat Analogues — A New Food Concept
Cornell Hotel and Restaurant Administration Quarterly, 1966openaire +1 more source
Konjac gel fat analogue for use in meat products: Comparison with pork fats
Food Hydrocolloids, 2012Francisco Jimenez-Colmenero +2 more
exaly