Results 31 to 40 of about 793,163 (329)

Risks for public health related to the presence of tetrodotoxin (TTX) and TTX analogues in marine bivalves and gastropods [PDF]

, 2017
Peer reviewedPublisher ...
EFSA Panel on Contaminants in the Food Chain (CONTAM)
core   +4 more sources

A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues

Journal of Future Foods, 2023
Animal meat is one of the major, high-quality protein sources in human food. The rapid economic development is accompanied by increasing demand for meat, which puts pressure on the global meat supply but also gives room for the development of the meat ...
Meiqi Wang, Ruilin Zhao
doaj   +1 more source

Texture methods for evaluating meat and meat analogue structures: A review

Food Control, 2021
Abstract Meat analogue products are considered to help consumers reducing their meat consumption. Their key success factor is their high similarity in sensory properties compared to meat. Even though the structure and texture characteristics of meat are well documented, dedicated methods used to analyse meat analogues are limited still.
Schreuders, Floor K.G., Schlangen, Miek, Kyriakopoulou, Konstantina, Boom, Remko M., van der Goot, Atze Jan   +4 more
openaire   +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

Accumulation and elimination dynamics of the hydroxybenzoate saxitoxin analogues in mussels Mytilus galloprovincialis exposed to the toxic marine Dinoflagellate Gymnodinium catenatum [PDF]

, 2018
Paralytic shellfish poisoning (PSP) is a severe food-borne illness, caused by the ingestion of seafood containing paralytic shellfish toxins (PST), which are naturally produced by marine dinoflagellates and accumulate in shellfish during algae blooms ...
Braga, Ana, Reis Costa, Pedro, Turner, Andrew   +2 more
core   +1 more source

A Comparative Study on Several Meat Analogues and Development of a Nutritionally Enriched Meat Analogue

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

Antioxidant and Sensorial Properties: Meat Analogues versus Conventional Meat Products

Processes, 2022
Meat-product alternatives have become more popular among consumers, mainly due to concern for animal welfare and demand for more eco-friendly production. This study focused on the comparison between the antioxidant capacities of selected types of meat products and those of their plant-based alternatives.
Fouad Ali Abdullah Abdullah, Dani Dordevic, Eliska Kabourkova, Johana Zemancová, Simona Dordevic   +4 more
openaire   +1 more source

Application of Hansch’s Model to Capsaicinoids and Capsinoids: A Study Using the Quantitative Structure−Activity Relationship. A Novel Method for the Synthesis of Capsinoids [PDF]

, 2010
We describe a synthetic approach for two families of compounds, the capsaicinoids and capsinoids, as part of a study of the quantitative relationship between structure and ...
Appendino G., Barbero G. F., Barbero G. F., Bennett D. J., Careaga M., Chou J., Constant H. L., Gannett P. M., Hancock C. R., Henderson D. E., Iwai K., Kaga H., Kagan I. A., Kim C. S., Kobata K., Kobata K., Lipinski C. A., Macho A., Macias F. A., Mannhold R., Morris G. C., Nitsch J. P., Ohnuki K., Ohnuki K., Perucka I., Rekker R. F., Rosa A., Sancho R., Surh Y. J., Sutoh K., Torregiani E., Unnikrishnan M. C., Zewdie Y.   +32 more
core   +3 more sources

Development of Plant based meat analogue

Food Science and Applied Biotechnology, 2022
Plant-based meat analogue is a mimicked product that looks like animal meat along with nutritional qualities, beneficial health effects, and sensory characteristics. The main objective of this study was to formulate a meat analogue with similar nutritional and sensory characteristics as that of animal meat, which can potentially help with the ...
Sachin Kalidas Sonawane, Pravin Bhushette, Shraddhar Kanchan, Siddhesh Mishal   +3 more
openaire   +1 more source

Research Progress on the Effect of Polysaccharides on the Structure and Quality of High-Moisture Extruded Plant Protein-Based Meat Analogues [PDF]

Shipin Kexue
High-moisture extrusion is a technology to prepare textured plant protein by high temperature, high pressure and high shear force. With its environmentally friendly, health and nutritional advantages, high-moisture extrusion has become the major ...
ZHANG Tian, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, SUN Bingyu, ZHU Xiuqing
doaj   +1 more source