Spicy and Aromatic Plants for Meat and Meat Analogues Applications [PDF]
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.
Romina Alina Marc (Vlaic) +7 more
doaj +5 more sources
Non-linear rheology reveals the importance of elasticity in meat and meat analogues [PDF]
Scientific Reports, 2022 The 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
Floor K. G. Schreuders +4 more
doaj +4 more sources
The potential of immature jackfruit in meat analogues [PDF]
Current Research in Food ScienceThe jackfruit, the fruit of the jackfruit tree (Artocarpus heterophyllus), is a unique tropical fruit. While sweet and fruity in its ripe form, in its immature form, the jackfruit flesh mimics the texture of meat, making it an increasingly popular plant ...
Anne C.M. Swinkels +2 more
doaj +5 more sources
3D Printing of Textured Soft Hybrid Meat Analogues [PDF]
Foods, 2022 Meat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years.
Lovedeep Kaur +2 more
exaly +4 more sources
Residual nitrite and nitrate in processed meats and meat analogues in the United States [PDF]
Scientific ReportsResidual nitrite (NO2 −) and nitrate (NO3 −) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health1–4. In this study we examined how the residual nitrite and nitrate (NOx −)
Siyuan Sheng +3 more
doaj +5 more sources
Meat Analogues: Relating Structure to Texture and Sensory Perception [PDF]
Foods, 2022 The transition from animal to plant proteins is booming, and the development of meat analogues or alternatives quickly progressing. However, the acceptance of meat analogues by consumers is still limited, mainly due to disappointing organoleptic ...
Elke Scholten, Guido Sala
exaly +4 more sources
The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review [PDF]
Food Science of Animal ResourcesNovel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products.
Ermie Mariano +8 more
doaj +4 more sources
Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties [PDF]
Food Chemistry: X, 2023 Hydrolyzed proteins, which are considered to possess significant bioactive properties such as antioxidant and high digestibility, have garnered increasing interest as food ingredients.
Xin Zhang +5 more
doaj +2 more sources
Evaluating the Potential Safety Risk of Plant-Based Meat Analogues by Analyzing Microbial Community Composition [PDF]
Foods, 2023 Plant-based meat analogues offer an environmentally and scientifically sustainable option as a substitute for animal-derived meat. They contribute to reducing greenhouse gas emissions, freshwater consumption, and the potential risks associated with ...
Dan Hai +6 more
doaj +2 more sources
Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues [PDF]
npj Science of FoodMeat analogues have gained global attention as consumer demand increases for healthier and more sustainable food products. However, research aimed at replacing solid fats in meat analogues to lower saturated fat content remains very limited.
Young Seo Park +2 more
doaj +2 more sources