Results 241 to 250 of about 5,541 (263)

Plant-based meat analogue

2023
Oni Yuliarti, Muhammad Faiz Bin Muhd Faizal Abdullah Tan, Jun Kiat Kovis Tay   +2 more
openaire   +1 more source

Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion

LWT - Food Science and Technology, 2022
Songgang Xia, Yong Xue, Changhu Xue
exaly  

Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

Food Chemistry, 2023
Songgang Xia, Shuo Shen, Ku Li
exaly  

Growth and survival of common spoilage and pathogenic bacteria in ground beef and plant-based meat analogues

Food Research International, 2023
Shuai Zhuang, Hongye Wang, Luxin Wang
exaly  

Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure

Food Hydrocolloids, 2023
Songgang Xia, Ku Li, Tingting Hao
exaly  

Meat vs. meat analogues: a sensory comparison of commercial burgers

The proliferation of plant-based meat products in supermarkets worldwide reflects growing consumer interest in alternative protein sources. Consumers want to reduce their red meat consumption for environmental, ethical, health and religious reasons.
Smyth, Heather, Forster, Rebecca
openaire   +1 more source

Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors

Food Reviews International, 2023
Shuting Xu, Seid Reza Falsafi
openaire   +1 more source

THE SIGNIFICANCE OF MEAT ANALOGUES

1975
openaire   +1 more source

Extrusion Techniques for Meat Analogues

Cereal Foods World, 2020
openaire   +1 more source

Meat analogues: Health promising sustainable meat substitutes

Critical Reviews in Food Science and Nutrition, 2017
, Nitin Mehta, Akhilesh K Verma
exaly