Microbial Spoilage of Plant-Based Meat Analogues [PDF]
Applied Sciences, 2021 Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary
András J. Tóth +5 more
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Solid State Fermentation-A Promising Approach to Produce Meat Analogues. [PDF]
FoodsThe 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.
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Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility Properties. [PDF]
FoodsThis 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 +6 more
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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 +15 more
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Toward Nutritionally Sound Plant-Based Meat Analogues: Expert Consensus from a Delphi Study. [PDF]
FoodsPlant-based diets are increasingly recognized for their potential health benefits, reduced environmental impact, and alignment with ethical concerns related to animal welfare.
Locatelli NT +4 more
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Structure-Function Relationships in High-Moisture Meat Analogues: Effects of Soybean Residue (Okara) on Plant Protein-Starch Gels. [PDF]
GelsOkara, a fiber-rich soybean byproduct, can improve the sustainability of plant-based meats but may compromise texture when used at high levels. This study investigated the effects of okara flour (0–40%) on the structure–function relationships of high ...
Aussanasuwannakul A +2 more
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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
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The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review. [PDF]
Food Prod Process NutrThe global demand for Plant-based meat analogues (PBMAs) is rising due to increasing vegetarianism, health and environmental concerns, and animal-welfare issues.
Yoganarasimhaswamy IN +4 more
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Comparative Study of Physicochemical and Structural Characteristics of Meat Analogues Produced From Soy and Wheat Proteins. [PDF]
Food Sci NutrPlant‐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.
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Exploring the Potential of Lupin (Lupinus angustifolius) Flour-Based Ingredients in Developing High Moisture Meat Analogues. [PDF]
J Food SciThe rising demand for sustainably and ethically produced alternatives to animal protein‐rich foods has driven interest in plant‐based meat analogues. This study evaluated the potential of lupin flour (LF), protein isolate (LPI), and their blends with soy
Elhordoy MR +4 more
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