Results 221 to 230 of about 793,163 (329)

Development, Nutritional Evaluation, and Shelf‐Life Study of a Jackfruit‐Based Meat Analogue Enriched With Legumes and Spirulina

AgriFood: Journal of Agricultural Products for Food, EarlyView.
A jackfruit‐based meat analog enriched with legumes and spirulina was developed, optimized, and evaluated for sensory, nutritional, and shelf‐life qualities. The best formulation offered superior taste, texture, nutrient density, and maintained safety and quality for up to 60 days under frozen storage. ABSTRACT This study focuses on the development and
Hannah Mary Thomas, Kanicheril Ambikalekshmi Anju   +1 more
wiley   +1 more source

Nutrition classification schemes for plant-based meat analogues: Drivers to assess nutritional quality and identity profile. [PDF]

Curr Res Food Sci
Locatelli NT, Chen GFN, Batista MF, Furlan JM, Wagner R, Bandoni DH, de Rosso VV.   +6 more
europepmc   +1 more source

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG). [PDF]

Food Chem X
Jiang L, Zhang H, Zhang J, Liu S, Tian Y, Cheng T, Guo Z, Wang Z.   +7 more
europepmc   +1 more source

Swedish Consumers' Willingness‐to‐Pay for Plant‐Based Proteins in Pasta Sauce: Preferences and Policy Scenarios

Agribusiness, EarlyView.
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson, Anna Kristina Edenbrandt, Jens Rommel, Sarah Säll   +3 more
wiley   +1 more source

Assessing the Impact of Promotions on Consumer Purchasing Behavior During Crises

Agribusiness, EarlyView.
ABSTRACT Understanding how households modify their food expenditure decisions during times of crisis is essential because consumer purchasing behavior frequently changes during these times. This study looks at these behavioral shifts during the COVID‐19 pandemic, concentrating on how price sensitivity and response to sales promotions changed over the ...
Wafa Mehaba, José María Gil
wiley   +1 more source

Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using Artificial Intelligence

Food Structure
Saqib Gulzar, Mohamed Tagrida, O. Martín‐Belloso, R. Soliva‐Fortuny   +3 more
semanticscholar   +1 more source

Transient modeling of extraction columns: Parameter estimation, uncertainty analysis, and operation optimization

AIChE Journal, EarlyView.
Abstract Despite extensive modeling efforts in extraction research, transient column models are rarely applied in industry due to concerns regarding parameter identifiability and model reliability. To address this, we analyzed uncertainty propagation from estimated parameters in a previously introduced column model and assessed identifiability via ill ...
Andreas Palmtag, Jannik Dohmen, Andreas Jupke   +2 more
wiley   +1 more source

Shaping meat analogues : Ingredients & texture

openaire   +2 more sources