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
Structuring processes for meat analogues
Trends in Food Science & Technology, 2018 Abstract Background Animal-derived protein foods, such as meat, have a large impact on the environment. Meat analogues are products that replace meat in its functionality, i.e. have similar product properties and sensory attributes, which is achieved by the fibrous nature of those products.
Dekkers, Birgit L. +2 more
openaire +3 more sources
Plant-Based Meat Analogues in the Human Diet: What Are the Hazards? [PDF]
FoodsResearch regarding meat analogues is mostly based on formulation and process development. Information concerning their safety, shelf life, and long-term nutritional and health effects is limited.
Maria Gräfenhahn, Michael Beyrer
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
Meat analogues from a faba bean concentrate can be generated by high moisture extrusion
Future Foods, 2021 The main objective of this study was to investigate the feasibility of production of meat analogues from a faba bean protein concentrate (obtained from dry fractionation) using high-moisture extrusion (HME).
Cátia Saldanha do Carmo +8 more
doaj +3 more sources
Exploring the Potential of Lupin (Lupinus angustifolius) Flour-Based Ingredients in Developing High Moisture Meat Analogues. [PDF]
J Food SciThe rising demand for sustainably and ethically produced alternatives to animal protein‐rich foods has driven interest in plant‐based meat analogues. This study evaluated the potential of lupin flour (LF), protein isolate (LPI), and their blends with soy
Elhordoy MR +4 more
europepmc +2 more sources
The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review. [PDF]
Food Prod Process NutrThe global demand for Plant-based meat analogues (PBMAs) is rising due to increasing vegetarianism, health and environmental concerns, and animal-welfare issues.
Yoganarasimhaswamy IN +4 more
europepmc +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
Structural and mechanical anisotropy in plant-based meat analogues.
Food Research InternationalThe rising demand for plant-based meat analogues as alternatives to animal products has sparked interest in understanding the complex interplay between their structural and mechanical properties.
Joel I Zink +6 more
semanticscholar +3 more sources
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 +3 more sources