Research Progress on the Effect of Polysaccharides on the Structure and Quality of High-Moisture Extruded Plant Protein-Based Meat Analogues [PDF]
Shipin KexueHigh-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
Table_2_Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project.docx [PDF]
, 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
Donato Angelino (6340568) +5 more
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The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure
Molecules, 2023 Consumers who are environmentally and health conscious are increasingly looking for plant-based alternatives to replace animal-based products in their daily diets.
Yu Peng +4 more
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A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues
Foods, 2022 The research and development of alternatives to meat (including fish) and dairy products for human consumption have been increasing in recent years.
Miguel Lima +4 more
doaj +1 more source
Antioxidant and Sensorial Properties: Meat Analogues versus Conventional Meat Products [PDF]
, 2022 Meat-product alternatives have become more popular among consumers, mainly due to concern for animal welfare and demand for more eco-friendly production.
Johana Zemancová +4 more
core +1 more source
Innovative approaches in the field of meat production [PDF]
E3S Web of Conferences, 2023 In modern times, the use of some technological equipment (artificial meat, proteins of various insects) is important to meet the demand for meat products.
Allahverdiyev Elnur
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Water binding and water release by plant-based meat analogues [PDF]
, 2021 The sustainability of the human diet could be improved by lowering meat consumption and offering consumers plant-based meat substitutes as an alternative. Consumers are thought to prefer meat substitutes with a high similarity to real meat.
Cornet, Steven H.V.
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Foods, 2021 In this study, edible mushroom and soybean protein isolate (SPI) were used to prepare a fibrous meat analogue using thermos-extrusion and the extruded mushroom-based meat analogue as meat replacer was further developed with different formulations in ...
Xinyue Yuan +4 more
doaj +1 more source
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 +3 more
openaire +1 more source
Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure. [PDF]
Curr Res Food SciTexture of meat analogues is crucial for consumer acceptance, yet it remains poorly defined, but it known that it is influenced by mechanical properties and structure at different length scales. This study describes the relationships between macrostructure, microstructure, and mechanical anisotropy in meat analogues.
Schlangen M +4 more
europepmc +6 more sources