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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
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Foods, 2021 High moisture extrusion (HME) of meat analogues is often performed with raw materials containing multiple components, e.g., blends of different protein-rich raw materials.
Patrick Wittek +2 more
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Structuring processes for meat analogues
Trends in Food Science & Technology, 2018 Abstract Background Animal-derived protein foods, such as meat, have a large impact on the environment. Meat analogues are products that replace meat in its functionality, i.e. have similar product properties and sensory attributes, which is achieved by the fibrous nature of those products.
Dekkers, Birgit L. +2 more
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Development of Plant based meat analogue
Food Science and Applied Biotechnology, 2022 Plant-based meat analogue is a mimicked product that looks like animal meat along with nutritional qualities, beneficial health effects, and sensory characteristics. The main objective of this study was to formulate a meat analogue with similar nutritional and sensory characteristics as that of animal meat, which can potentially help with the ...
Sachin Kalidas Sonawane +3 more
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Foods, 2022 Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in colder climate regions. In this study, meat analogues made from faba bean protein isolate (FPI) and concentrate (FPC) blends were produced using high ...
Katja Kantanen +7 more
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Development of plant-based meat from jackfruit (Artocarpus heterophyllus, Lam) / Nurul Shafika Akila Ismail [PDF]
, 2023 Unripe jackfruit has great potential as a meat analogue due to its great nutritional profile and naturally meat-like texture. This research paper aims to highlight the potential of unripe jackfruit in the development of plant-based meat and determine the
Ismail, Nurul Shafika Akila
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Foods, 2021 Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity.
Ferawati Ferawati +6 more
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Rapeseed and sunflower: from meal to meat analogue
, 2022 Rapeseed and sunflower seeds are broadly used for oil production, while the co-products of rapeseed and sunflower meal after the oil extraction are mainly applied as animal feed.
Jia, Wanqing
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The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure
Molecules, 2023 Consumers who are environmentally and health conscious are increasingly looking for plant-based alternatives to replace animal-based products in their daily diets.
Yu Peng +4 more
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Exploring the sensory characteristics of a yellow pea flour and chicken meat analogue burger
, 2022 Innovative food products are needed to increase consumption of pulses and to help reduce the consumption of animal proteins, especially as there is a growing number of consumers who are trying to reduce their meat consumption.
Barker, Sophie
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