Application Potential of Lion's Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics. [PDF]
FoodsThe aim of this work was to systematically evaluate the effects of Lion’s Mane Mushroom powder (LMM, 0–40%) on the physicochemical properties, structural characteristics, and flavor profile of soy protein isolate-based high-moisture meat analogues (HMMAs)
Gao Y +5 more
europepmc +2 more sources
Functionality of Ingredients and Additives in Plant-Based Meat Analogues [PDF]
Foods, 2021 Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects.
Konstantina Kyriakopoulou +2 more
doaj +2 more sources
Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions [PDF]
Current Research in Food Science, 2023 Developing meat analogues of superior amino acid (AA) profiles in the food industry is a challenge as plant proteins contain less of some essential AA than animal proteins.
Xin Yi Hua +7 more
doaj +2 more sources
The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review. [PDF]
Food Sci Anim ResourNovel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated
Mariano E +8 more
europepmc +3 more sources
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins [PDF]
Foods, 2020 Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues.
Davide De Angelis +7 more
doaj +2 more sources
Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure. [PDF]
Curr Res Food SciSchlangen M +4 more
europepmc +2 more sources
Enhancing structural and functional properties of commercially available pea protein isolate for plant-based meat analogues using combined pH-Shift, high-intensity ultrasound, and heat treatments. [PDF]
Ultrason SonochemTahir AB +7 more
europepmc +2 more sources
Journal of Agriculture and Food Research, 2023 There are perceptions that meat alternatives carry risks similar to other novel foods. These perceptions are barriers to its acceptance by meat consumers.
Toritseju Begho, Ying Zhu
doaj +1 more source
TRANSITION TO THE FUTURE: MEAT ANALOGUES & CULTURED MEAT
AgroLife Scientific Journal, 2023 This paper is based on a review of the state of the art related to conventional meat replacing process for future food. This review is based on assessment of 73 articles published between 2001-2023 in order to find the main reason that led to the need to replace meat of animal origin with various meat analogues from different sources. Another objective
Nichita A., Tylewicz U., Popa M. E.
openaire +2 more sources
Status of meat alternatives and their potential role in the future meat market — A review [PDF]
Asian-Australasian Journal of Animal Sciences, 2020 Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future.
Hyun Jung Lee +4 more
doaj +1 more source