Results 11 to 20 of about 880,429 (326)

Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues [PDF]

npj Science of Food
Meat 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, Sungmin Jeong, Suyong Lee   +2 more
doaj   +2 more sources

Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure. [PDF]

Curr Res Food Sci
Texture of meat analogues is crucial for consumer acceptance, yet it remains poorly defined, but it known that it is influenced by mechanical properties and structure at different length scales.
Schlangen M, van der Doef I, van der Goot AJ, Clausen MP, Kodger TE.   +4 more
europepmc   +2 more sources

Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project [PDF]

Frontiers in Nutrition, 2022
Nowadays, the interest in meat substitutes is increasing, and consumers perceive their nutritional quality better than that of the animal products they intend to resemble. Therefore, this work aimed to investigate the overall nutritional quality of these
Sara Cutroneo, Donato Angelino, Tullia Tedeschi, Nicoletta Pellegrini, Daniela Martini, SINU Young Working Group, Margherita Dall'Asta, Marika Dello Russo, Daniele Nucci, Stefania Moccia, Gaetana Paolella, Veronica Pignone, Alice Rosi, Emilia Ruggiero, Carmela Spagnuolo, Giorgia Vici   +15 more
doaj   +2 more sources

Enhancing structural and functional properties of commercially available pea protein isolate for plant-based meat analogues using combined pH-Shift, high-intensity ultrasound, and heat treatments. [PDF]

Ultrason Sonochem
Graphical abstract Modification of Pea Protein Isolate (PPI) by pH-shift, heat treatment and High-Intensity Ultrasound, along with structural and functional analyses of those modified PPI.
Tahir AB, Khalil AA, Gull H, Ali K, AlMasoud N, Alomar TS, Aït-Kaddour A, Aadil RM.   +7 more
europepmc   +2 more sources

The potential of immature jackfruit in meat analogues [PDF]

Current Research in Food Science
The 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, Maarten A.I. Schutyser, Atze Jan van der Goot   +2 more
doaj   +2 more sources

A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues

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
doaj   +3 more sources

Solid State Fermentation-A Promising Approach to Produce Meat Analogues. [PDF]

Foods
The increasing demand for sustainable dietary options has intensified the development of plant-based meat analogues. Despite growing market availability, these products often fail to replicate conventional meat’s sensory and nutritional properties. Solid-
Milcarz A, Harasym J.
europepmc   +2 more sources

Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility Properties. [PDF]

Foods
This investigation examined the effects of microalgae supplementation on the physicochemical properties, nutritional profile, and digestibility parameters of high-moisture meat analogues (HMMAs).
Pan-Utai W, Pantoa T, Prasert W, Sangkhiaw J, Rojviriya C, Phoovasawat C, Kantrong H.   +6 more
europepmc   +2 more sources

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Foods, 2021
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects.
Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot   +2 more
doaj   +3 more sources

Comparative Study of Physicochemical and Structural Characteristics of Meat Analogues Produced From Soy and Wheat Proteins. [PDF]

Food Sci Nutr
Plant‐based meat analogues are gaining attention due to rising environmental concerns and demand for sustainable dietary options. However, achieving desirable texture and structure remains a challenge.
Farrokhi F, Azizi MH.
europepmc   +2 more sources