Results 291 to 300 of about 880,429 (326)

Investigation of protein level, amino acid profile and cytotoxic effects of plant-based proteins and meat analogues

Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi
According to the Nova food classification system, plant proteins containing vegan analogues are classified into processed and ultra-processed. The recent sectoral developments highlight the importance of nutritional assessments of plant proteins and ...
Y. Yılmazer, Rula Abdülhamitoğlu, I. Tekiner, Aleyna Çavdar, Ş. Durak   +4 more
semanticscholar   +1 more source

Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues

Food and Bioprocess Technology, 2022
Awanish Singh, Nandan Sit
openaire   +1 more source

Leveraging microalgae as a sustainable ingredient for meat analogues.

Food Chemistry
As the world's population and income levels continue to rise, there is a substantial increase in the demand for meat, which poses significant environmental challenges due to large-scale livestock production.
Jiangyu Zhu, Xue Xiao, Weihua Du, Yifei Cai, Zhengfei Yang, Yongqi Yin, M. Wakisaka, Jiangxin Wang, Zixin Zhou, Dongqin Liu, Weiming Fang   +10 more
semanticscholar   +1 more source

Plant-Based Protein Meat Analogues

2022
Xiang Li, Annamalai Manickavasagan, Loong-Tak Lim, Amanat Ali   +3 more
openaire   +1 more source

The potentials and challenges of using microalgae as an ingredient to produce meat analogues

Trends in Food Science and Technology, 2021
Yunlei Fu, Bin Liu, Han Sun
exaly  

Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review

Trends in Food Science and Technology, 2022
Samaneh Shaghaghian, Mohammadreza Rheza Khalesi, Marco Garcia-Vaquero   +2 more
exaly  

Introduction: general overview of meat analogues and meat replacers

2023
Gonzalo Delgado-Pando, Ismael Marcet, Carlos Álvarez   +2 more
openaire   +1 more source

Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure

Food Hydrocolloids, 2023
Songgang Xia, Xiao-Ming Jiang
exaly  

Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion

LWT - Food Science and Technology, 2022
Yong Xue, Jing Li
exaly  

Mapping the texture of plant protein blends for meat analogues

Food Hydrocolloids, 2021
Floor K G Schreuders, Philipp Erni, Atze Jan van der Goot   +2 more
exaly