Results 51 to 60 of about 33,823 (333)

Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes

Future Foods, 2023
This study aimed to produce emulsions formulated with Chinese yam (CY) (Dioscorea polystachya) and arrowroot (AR) (Maranta arundinacea) as potential chicken breast (CB) meat substitutes.
Wong Ming-Min, Mohammad Rashedi Ismail-Fitry   +1 more
doaj   +1 more source

A Santa with a Butt Plug:Paul McCarthy and the Obliterating Violence of Positivity [PDF]

, 2020
Kitsch is often seen as the denial of shit. Kitsch excludes from view everything that is unacceptable in human existence. In Paul McCarthy’s oeuvre, there is no such dichotomy.
Lushetich, Natasha
core   +2 more sources

High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

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, Izalin Zahari, Malin Barman, Mohammed Hefni, Cecilia Ahlström, Cornelia Witthöft, Karolina Östbring   +6 more
doaj   +1 more source

Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties

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, Heike P. Karbstein, M. Azad Emin   +2 more
doaj   +1 more source

Model-robust regression and a Bayesian ``sandwich'' estimator [PDF]

, 2010
We present a new Bayesian approach to model-robust linear regression that leads to uncertainty estimates with the same robustness properties as the Huber--White sandwich estimator.
Lumley, Thomas, Rice, Kenneth M., Szpiro, Adam A.   +2 more
core   +3 more sources

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., Boom, Remko M., van der Goot, Atze Jan   +2 more
openaire   +1 more source

Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion

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, Anni Oksanen, Minnamari Edelmann, Heikki Suhonen, Tuula Sontag-Strohm, Vieno Piironen, Jose Martin Ramos Diaz, Kirsi Jouppila   +7 more
doaj   +1 more source

Structuring pea towards meat analogues

, 2021
Proteins used for meat analogues are at this moment mostly derived from dairy, soy and wheat gluten. Pea protein is considered to be a promising alternative, because of its lower allergenic potential, good functionality and lower environmental impact.
openaire   +1 more source

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, Dandan Zhao, Mo Li, Xin Wen, Yuanying Ni   +4 more
doaj   +1 more source

Biotransformation of halogenated 2′-deoxyribosides by immobilized lactic acid bacteria [PDF]

, 2012
An efficient and green bioprocess is herein reported to obtain halogenated nucleosides by transglycosylation using immobilized lactic acid bacteria (LAB).
Britos, Claudia Noelia, Cappa, Valeria Alejandra, Lozano, Mario Enrique, Rivero, Cintia Wanda, Sambeth, Jorge Enrique, Trelles, Jorge Abel   +5 more
core   +1 more source