Results 11 to 20 of about 5,541 (263)
Functionality of Ingredients and Additives in Plant-Based Meat Analogues [PDF]
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 +2 more
exaly +8 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 +7 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
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
doaj +2 more sources
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
doaj +3 more sources
AgroLife Scientific Journal, 2023 This paper is based on a review of the state of the art related to conventional meat replacing process for future food. This review is based on assessment of 73 articles published between 2001-2023 in order to find the main reason that ledto the need to ...
Mona Elena POPA +5 more
core +3 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 +15 more
doaj +6 more sources
Plant-Based Meat Analogues [PDF]
, 2018 As the world's population increases, the need for reliable protein sources is growing. Meat is considered a good source of high biological value protein, but meat is not sustainable.
Dekkers, B.L. +2 more
core +5 more sources
Texture methods for evaluating meat and meat analogue structures : A review [PDF]
Food Control, 2021 Meat analogue products are considered to help consumers reducing their meat consumption. Their key success factor is their high similarity in sensory properties compared to meat.
Schlangen, Miek +4 more
core +2 more sources
Production Methodologies of Meat Analogues: A Review [PDF]
Journal of Agricultural Engineering (India), 2021 Meat is a non-vegetarian food and is considered as a good source of quality nutrients. Though meat protein provide the required content of good quality protein for the body, they are also associated with higher cholesterol and fat content, which prove to
Kamalasundari S. +3 more
core +3 more sources