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2019
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. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products.
Kyriakopoulou, K. +2 more
openaire +2 more sources
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. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products.
Kyriakopoulou, K. +2 more
openaire +2 more sources
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 +8 more
semanticscholar +1 more source
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 +8 more
semanticscholar +1 more source
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 +3 more
semanticscholar +1 more source
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 +3 more
semanticscholar +1 more source
Sustainable Food Proteins
Food production has been intensified significantly to meet food and nutrition security needs of the increasing global population. The environmental impact has been detrimental and thus, sustainable protein alternatives are being explored.
Ruth T. Boachie, R. Aluko
semanticscholar +1 more source
Food production has been intensified significantly to meet food and nutrition security needs of the increasing global population. The environmental impact has been detrimental and thus, sustainable protein alternatives are being explored.
Ruth T. Boachie, R. Aluko
semanticscholar +1 more source
Application of Plant‐Based Proteins in the Development of Fish and Meat Analogues Products
Journal of texture studiesConsumer preferences are shifting from traditional animal‐derived meat products to plant‐based alternatives, which fulfill the demand for protein and the growing need for nutritious, sustainable food.
Abdul Rahaman +9 more
semanticscholar +1 more source
Rheological properties of pea protein melts used for producing meat analogues
Applied RheologyUnderstanding the rheological properties of protein melts is critical in the design of meat analogues and the formation of texturised products from plant-based proteins.
Bahiru Tsegaye +7 more
semanticscholar +1 more source
Production Methodologies of Meat Analogues: A Review
Journal of Agricultural Engineering (India), 2022Meat 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. +3 more
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Meat analogues and meat analogue extrusion devices and methods
2020A 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 +3 more
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Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi
According to the Nova food classification system, plant proteins containing vegan analogues are classified into processed and ultra-processed. The recent sectoral developments highlight the importance of nutritional assessments of plant proteins and ...
Y. Yılmazer +4 more
semanticscholar +1 more source
According to the Nova food classification system, plant proteins containing vegan analogues are classified into processed and ultra-processed. The recent sectoral developments highlight the importance of nutritional assessments of plant proteins and ...
Y. Yılmazer +4 more
semanticscholar +1 more source
From Forest to Fork: A Systematic Review of Mushroom-Based Meat Analogues
International Journal of Food Science & TechnologyThe consumption of meat analogues is steadily increasing due to factors such as concerns about protein intake, meat availability, health, and environmental issues.
Fetriyuna Fetriyuna +4 more
semanticscholar +1 more source