Microbial Spoilage of Plant-Based Meat Analogues
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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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
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Determinants of consumer acceptance of meat analogues: Exploring measures of risk preferences in predicting consumption [PDF]
Journal of Agriculture and Food Research, 2023 There are perceptions that meat alternatives carry risks similar to other novel foods. These perceptions are barriers to its acceptance by meat consumers.
Toritseju Begho, Ying Zhu
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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.
Atze Jan van der Goot +2 more
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Plant-Based Meat Analogues in the Human Diet: What Are the Hazards? [PDF]
FoodsResearch regarding meat analogues is mostly based on formulation and process development. Information concerning their safety, shelf life, and long-term nutritional and health effects is limited.
Maria Gräfenhahn, Michael Beyrer
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Meat analogues from a faba bean concentrate can be generated by high moisture extrusion
Future Foods, 2021 The main objective of this study was to investigate the feasibility of production of meat analogues from a faba bean protein concentrate (obtained from dry fractionation) using high-moisture extrusion (HME).
Catia Saldanha do Carmo +2 more
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Developments in Plant Proteins Production for Meat and Fish Analogues
Molecules, 2023 In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as ...
Urszula Tylewicz +2 more
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Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique [PDF]
Food Chemistry: XThe demand for sustainable, high-protein meat alternatives has driven interest in novel ingredients, yet the use of insects as the sole protein source remains underexplored.
Parinya Boonarsa +3 more
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Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions [PDF]
Current Research in Food Science, 2023 Developing meat analogues of superior amino acid (AA) profiles in the food industry is a challenge as plant proteins contain less of some essential AA than animal proteins.
Xin Yi Hua +7 more
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Structuring processes for meat analogues
Trends in Food Science and 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.
Atze Jan van der Goot +2 more
exaly +2 more sources