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Journal of Agricultural and Food Chemistry
Plant-based meat analogues are becoming increasingly popular in industrialized countries and provide significant economic growth potential for established manufacturers of meat products and gastronomy.
L. Häfner +5 more
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Plant-based meat analogues are becoming increasingly popular in industrialized countries and provide significant economic growth potential for established manufacturers of meat products and gastronomy.
L. Häfner +5 more
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A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats
Journal of the Science of Food and Agriculture, 2019AbstractBACKGROUNDThe 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
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Food reviews international (Print)
Recently, there has been significant research on plant-based meat as a substitute for animal meat. However, developing meat analogues with suitable techno-functional properties and a meat-like texture presents several challenges.
Mohammad Affan Baig +7 more
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Recently, there has been significant research on plant-based meat as a substitute for animal meat. However, developing meat analogues with suitable techno-functional properties and a meat-like texture presents several challenges.
Mohammad Affan Baig +7 more
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From plant proteins to meat analogues
2023A 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. +2 more
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Lipid oxidation in soy-based meat analogues
2023In den letzten Jahren stieg die Nachfrage an Fleischalternativen stetig, weil vegetarische und vegane Ernährungsweisen an Popularität zugenommen haben. Tofu und Tempeh sind zwei oft konsumierte Produkte, die sich durch eine einfache Zubereitung und einen guten Nährwert auszeichnen.
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BIO Web of Conferences
The production of meat analogs using low-moisture extrusion is a complex process influenced by the composition of raw materials, processing parameters, and equipment design.
Gugulothu Swaroopa +2 more
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The production of meat analogs using low-moisture extrusion is a complex process influenced by the composition of raw materials, processing parameters, and equipment design.
Gugulothu Swaroopa +2 more
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Food & Function
There has been a major growth in the development of plant-based meat alternatives (PBMA) in recent years. However, current PBMA often contain ultra processed ingredients and numerous additives to be able to mimic animal-based meat (ABM) including the ...
Raisa Rudge +6 more
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There has been a major growth in the development of plant-based meat alternatives (PBMA) in recent years. However, current PBMA often contain ultra processed ingredients and numerous additives to be able to mimic animal-based meat (ABM) including the ...
Raisa Rudge +6 more
semanticscholar +1 more source
Food Chemistry
Blending two or more materials to create better high-moisture meat analogues has been actively studied in the food science and technology field. Walnut protein is a high-quality plant-based protein resource, yet its full potential remains underexploited.
Shuwen Lei +8 more
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Blending two or more materials to create better high-moisture meat analogues has been actively studied in the food science and technology field. Walnut protein is a high-quality plant-based protein resource, yet its full potential remains underexploited.
Shuwen Lei +8 more
semanticscholar +1 more source