Results 261 to 270 of about 880,429 (326)

Nutritional and Sensory Properties of Meat Analogues: A Current Overview and Future Considerations.

Journal of Agricultural and Food Chemistry
For centuries, meat has been a staple in the human diet, cherished for its rich protein content, vitamins, appealing texture, and umami flavor. The future supply is, however, tenuous as the global population continues to grow. Additional issues regarding
Leonie Cora Juhrich, Miriam Grosse, Johanna Mörlein, P. Bergmann, H. Zorn, M. Gand   +5 more
semanticscholar   +1 more source

Enhancing the flavor of plant-based meat analogues using flavor-capturing alginate/β-cyclodextrin hydrogel beads.

International Journal of Biological Macromolecules
Lack of flavor is a major disadvantage that hinders the widespread intake of plant-based meat analogues (PMA). Alginate-based hydrogel beads have flavor encapsulation capabilities.
D. Keum, J. Han, Hyuk Cheol Kwon, Su Min Park, Hack-Youn Kim, Sung Gu Han   +5 more
semanticscholar   +1 more source

Edible mushrooms as meat analogues: A comprehensive review of nutritional, therapeutic, and market potential.

Food Research International
Meat products are popular for their high protein content and sensory attributes, but their production poses health, environmental (human causes greenhouse gas emissions up to 14.5 %), and ethical challenges, prompting a search for sustainable meat ...
Sibo Boro, Vivek Kambhampati, Sandeep Das, D. Saikia   +3 more
semanticscholar   +1 more source

Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase.

Food Research International
Transglutaminase (TGase) is widely used in the production of high-moisture extruded meat analogues (HMEMA) to enhance fiber structure by promoting protein cross-linking.
Zhouliang Sun, Wanhui Zhang, Fengkai Zhang, Ivy Chiu, Dan Li, Xinghui Wu, Tianxi Yang, Yang Gao, Huanyu Zheng   +8 more
semanticscholar   +1 more source

Effect of fatty acid chain length on physicochemical properties and structural characteristics of high-moisture meat analogues based on soy-hemp-wheat protein.

Food Chemistry
Lipids are a crucial factor affecting the quality of meat analogues (MAs). However, there have been no reports on the study of fatty acid (FA) chain length in MAs.
Mengyuan Sun, Zhouliang Sun, Xinghui Wu, Dan Li, Yang Gao, Huanyu Zheng   +5 more
semanticscholar   +1 more source

Unlocking the potential of insoluble date fruit (Phoenix dactylifera L.) fibres in extruded soy protein-based meat analogues.

International Journal of Biological Macromolecules
This study explored the potential of date fruit fibre (DF) in high-moisture extrusion of soy protein isolate (SPI)-based meat analogues (HMMAs). Five different DF concentrations were used: 0, 5, 10, 20, and 30 % w/w. While the degree of texturisation was
O. Yuliarti, A. Theng, Chiang Hong Jie, Dayna Shu Min Ong, Mohammad Tarique, M. Alam, Sanaa Rasul, A. Kamal-Eldin   +7 more
semanticscholar   +1 more source

Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins.

Food Research International
The global demand for high-quality animal protein faces challenges, prompting a surge in interest in plant-based meat analogues (PBMA). PBMA have emerged as a promising solution, although they encounter technological obstacles.
Tianyu Su, Bei Le, Wei Zhang, K. Bak, Philip O. Soladoye, Zhongquan Zhao, Yongju Zhao, Yu Fu, Wei Wu   +8 more
semanticscholar   +1 more source

Production Methodologies of Meat Analogues: A Review

Journal of Agricultural Engineering (India), 2022
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 be a leading cause of serious health issues. This became the primary reason for increase in a shift
null Girija J., null Kamalasundari S., null Hemalatha G., null Umamaheswari T.   +3 more
openaire   +1 more source

Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues.

Food Chemistry
Fungal proteins are excellent novel protein resources due to their high nutritional value and biological activity. In this study, a non-toxic strain of Penicillium limosum with a high biomass yield, protein, and essential amino acid contents, was ...
Changtai Zhang, Xiaohui Wu, Jian Chen, Jingwen Zhou   +3 more
semanticscholar   +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