Results 301 to 310 of about 880,429 (326)

Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors

Food Reviews International, 2023
Shuting Xu, Seid Reza Falsafi
openaire   +1 more source

High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review

Food Reviews International, 2023
Shudong He, Risheng Jin, Qian Liu
exaly  

Extrusion Techniques for Meat Analogues

Cereal Foods World, 2020
openaire   +1 more source

Role of polysaccharide-based hydrocolloids on the structure and nutritional quality of meat analogues: A new outlook for vegetarian foods

Future Foods
Sanaa Rasul, Afna Thaivalappil Abdul Asiz, Athira Ajith, Muhammad Faiz Bin Muhd Faizal Abdullah Tan, Y. Rahmadewi, Ayman Khaliq, Mohammed Tarique, O. Yuliarti   +7 more
semanticscholar   +1 more source

Protein physical state in meat analogue processing

Current Opinion in Food Science, 2022
Job Ubbink, Belal J Muhialdin
openaire   +1 more source

Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues

Food Hydrocolloids, 2023
Xiao-Ming Jiang
exaly  

Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion

Innovative Food Science & Emerging Technologies
Yue Fan, Pratheep K Annamalai, Bhesh Bhandari, Sangeeta Prakash   +3 more
semanticscholar   +1 more source

High-Moisture Extrusion: Meat Analogues

2016
R. Osen, U. Schweiggert-Weisz
openaire   +1 more source

Improved soy-based meat analogue

Trends in Food Science & Technology, 1995
openaire   +1 more source

Next-generation meat analogues: science and sustainability

Amid growing concerns over the health, environmental, and ethical implications of conventional meat consumption, plant-based meat analogues are emerging as compelling alternatives. Designed to replicate the taste, texture, and nutritional value of animal meat, these products draw on proteins from sources like soy, peas, mung beans, oats, and others ...
openaire   +1 more source