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.
Tianxiao Wang +2 more
exaly +4 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 ...
Guido Sala, Elke Scholten
exaly +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
Meat Analogues in the Perspective of Recent Scientific Research: A Review [PDF]
Foods, 2021 There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues.
Klaudia Kołodziejczak +3 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
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 +2 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 +2 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 +2 more sources
Journal of Future Foods, 2023 Animal meat is one of the major, high-quality protein sources in human food. The rapid economic development is accompanied by increasing demand for meat, which puts pressure on the global meat supply but also gives room for the development of the meat ...
Meiqi Wang, Ruilin Zhao
exaly +3 more sources