Results 271 to 280 of about 880,429 (326)

Texture, flavor and digestibility improvement of high-moisture-extruded meat analogues by incorporating golden biomass of Auxenochlorella pyrenoidosa mutant through auto-controlled fermentation.

Bioresource Technology
To improve the quality and sensory characteristics of meat analogues from soya protein isolate (SPI), the golden algal powder (AP) containing 43.8 % protein through auto-controlled fermentation of Auxenochlorella pyrenoidosa mutant (A4-1 strain) was ...
Bailong Wang, Bin Liu, Y. Li, Xiaoquan Yang, Dongyi Wei   +4 more
semanticscholar   +1 more source

Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues.

Food Chemistry
During the production of plant-based meat analogues (PBMA), a significant loss of flavor characteristic compounds in meat-flavor essences could be observed.
Xiangquan Zeng, Yan Li, Pan Li, Jinling Zhao, Xuejie Li, Xuzeng Wang, Bangdi Liu, Laixue Ni, He Li, Yu Xi, Jian Li   +10 more
semanticscholar   +1 more source

Investigating the role of sulphate-group variation in kappa and iota carrageenan on the structural properties of pea protein-based high-moisture meat analogues.

Food Chemistry
Developing plant-based high-moisture meat analogues (HMMA) with meat-like textures is challenging, particularly with pea protein, which comprises a weak protein network and poor fibrous alignment.
Hyung Joo Kim, Hyun-Woo Choi, Ji-Yeun Lee, Jungwoo Hahn, Young Jin Choi   +4 more
semanticscholar   +1 more source

From Forest to Fork: A Systematic Review of Mushroom-Based Meat Analogues

International Journal of Food Science & Technology
The consumption of meat analogues is steadily increasing due to factors such as concerns about protein intake, meat availability, health, and environmental issues.
Fetriyuna Fetriyuna, Afif Ziyadi Rafi, Zaida Zaida, R. Purwestri, Adi Md Sikin   +4 more
semanticscholar   +1 more source

Recent Research Advances in Meat Analogues: A Comprehensive Review on Production, Protein Sources, Quality Attributes, Analytical Techniques Used, and Consumer Perception

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, F. F. Ajayi, Marwa Hamdi, Waqas N. Baba, F. H. Brishti, Nauman Khalid, Wei Zhou, S. Maqsood   +7 more
semanticscholar   +1 more source

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

Plant‐Based Meat Analogues: Processing, Product Safety, Protein Quality, and Contributions to Environmental Sustainability

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

Application of Plant‐Based Proteins in the Development of Fish and Meat Analogues Products

Journal of texture studies
Consumer 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, S. Ahsan, Ankita Kumari, A. Khaliq, Tariq Mehmood, M. F. J. Chughtai, Muhammad Adil Farooq, Ibrahim Khalifa, Madiha Wali, Xin-An Zeng   +9 more
semanticscholar   +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

Influence of processing on protein quality and environmental impact assessment of soy-based meat analogues.

Food Research International
While meat is an established source of high-quality protein, limited data exists on plant-based meat analogues, particularly regarding how specific production steps and extrusion conditions affect their protein quality and ecological footprint.
Laila Hammer, Corina Sägesser, Armin Siegrist, Mario Arcari, Moritz Goessler, Pornpimol Scheuchzer, Moritz Müller, Christoph Denkel, Joseph Dumpler, Alexander Mathys, L. Egger, R. Portmann, Diego Moretti   +12 more
semanticscholar   +1 more source