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Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review [PDF]
Foods, 2022 Marilyn Rayner +2 more
exaly +2 more sources
Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues / [PDF]
, 2022 The aim of the present study was to improve the properties of soy press cake to be utilized as an ingredient of meat analogues. Soy press cakes were fermented with lactobacillus strains, and separately hydrolyzed by cellulase/xylanase mixture and α ...
Razavizadeh, Seyedmahmood, +9 more
core +2 more sources
Meat Analogues in the Perspective of Recent Scientific Research: A Review
Foods, 2021 There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues.
Klaudia Kołodziejczak +3 more
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
Spanish perspective on meat consumption and consumer attitudes [PDF]
, 2022 This paper analyses meat consumption and consumer attitudes towards meat and meat analogues in Spain, as well as the barriers and motives that could modify meat consumption in the future.
Font-i-Furnols, Maria, Guerrero, Luis
core +1 more source
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
Frontiers in Nutrition, 2022 Nowadays, the interest in meat substitutes is increasing, and consumers perceive their nutritional quality better than that of the animal products they intend to resemble. Therefore, this work aimed to investigate the overall nutritional quality of these
Sara Cutroneo +15 more
doaj +1 more source
Alternatives to meat for halting the stable to table continuum – an update
Arab Journal of Basic and Applied Sciences, 2020 Irrefutable evidence of the adverse effects of meat consumption on health and environment, prompts an urgent need to raise awareness about moving from animal based dietary patterns to more plant based ones.
M. Mistry, A. George, S. Thomas
doaj +1 more source
The Indian Journal of Nutrition and Dietetics, 2023 Vegetarian food products have gained more popularity in the recent market because of consumer’s developing increased health issues awareness and environmental issues and concern. Meat analogues are products that can replace meat by mimicking its functionality, by exhibiting similar product properties and sensory attributes which can be achieved by the ...
Sweata Rani Rai, Ushasee Garai
openaire +1 more source
Production Methodologies of Meat Analogues: A Review [PDF]
, 2021 Meat 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
Kamalasundari S. +3 more
core +1 more source