Results 231 to 240 of about 5,541 (263)

Dietary purines in vegetarian meat analogues

Journal of the Science of Food and Agriculture, 2010
AbstractBACKGROUND: The meat alternatives market offers a wide range of products resembling meat in taste, flavour or texture but based on vegetable protein sources. These high protein–low purine foods may find application in a low purine or purine‐free diet, which is sometimes suggested for subjects with increased serum urate levels, i.e ...
Jaroslav, Havlik, Vladimir, Plachy, Javier, Fernandez, Vojtech, Rada   +3 more
openaire   +2 more sources

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

Journal of the Science of Food and Agriculture, 2019
AbstractBACKGROUNDThe continuous increase of global consumer's dietary behaviors towards reducing meat consumption due to health benefits, ecological, ethical, and social aspects. Texturized vegetable protein (TVP) transformed from plant protein‐based ingredient can impart fibrous structure like muscle meat.
Sasimaporn Samard, Gi‐Hyung Ryu
openaire   +2 more sources

THE RELEVANCE OF THE APPEARANCE OF A VEGETABLE ANALOGUE OF MEAT

Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies", 2023
Purpose: evaluate the prospects for the production of vegetable analogs of meat, study the history of creation and the need for their development.
Anastasia Kolbina, S. C. Ryazanov, I. A. Shestak   +2 more
openaire   +1 more source

Meat analogues and meat analogue extrusion devices and methods

2020
A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may not include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue.
Pibarot, Patrick, Schmitt, Christophe, Morel, Marie-Hélène, Sanchez, Christian   +3 more
openaire   +1 more source

Leveraging microalgae as a sustainable ingredient for meat analogues

Food Chemistry
As the world's population and income levels continue to rise, there is a substantial increase in the demand for meat, which poses significant environmental challenges due to large-scale livestock production. This review explores the potential of microalgae as a sustainable protein source for meat analogues.
Jiangyu, Zhu, Xue, Xiao, Weihua, Du, Yifei, Cai, Zhengfei, Yang, Yongqi, Yin, Minato, Wakisaka, Jiangxin, Wang, Zixin, Zhou, Dongqin, Liu, Weiming, Fang   +10 more
openaire   +2 more sources

Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues

Food and Bioprocess Technology, 2022
Awanish Singh, Nandan Sit
openaire   +1 more source

From plant proteins to meat analogues

2023
A successful transition towards diets richer in foods from plant-origin ingredients requires the development of attractive plant-based food products that satisfy consumer needs.
van der Goot, A.J., Schreuders, F.K.G., Taghian Dinani, S.   +2 more
openaire   +1 more source

The potentials and challenges of using microalgae as an ingredient to produce meat analogues

Trends in Food Science and Technology, 2021
Yunlei Fu, Bin Liu, Peipei Sun
exaly  

Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review

Trends in Food Science and Technology, 2022
Samaneh Shaghaghian, David Julian Mcclements, Mohammadreza Khalesi   +2 more
exaly  

Introduction: general overview of meat analogues and meat replacers

2023
Gonzalo Delgado-Pando, Ismael Marcet, Carlos Álvarez   +2 more
openaire   +1 more source