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Meat and meat alternatives: where is the gap in scientific knowledge and technology?
Italian Journal of Animal Science, 2023 The unprecedented surge of developing meat analogues and other alternative protein products in the past few years has occurred amidst numerous technological challenges. The creation of fibril structure and flavour from non-muscle proteinaceous sources to
Youling L. Xiong
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Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]
, 2015 peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D. +3 more
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Meat analogues from a faba bean concentrate can be generated by high moisture extrusion
Future Foods, 2021 The main objective of this study was to investigate the feasibility of production of meat analogues from a faba bean protein concentrate (obtained from dry fractionation) using high-moisture extrusion (HME).
Cátia Saldanha do Carmo +8 more
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Muscle carnosine metabolism and β-alanine supplementation in relation to exercise and training [PDF]
, 2010 Carnosine is a dipeptide with a high concentration in mammalian skeletal muscle. It is synthesized by carnosine synthase from the amino acids L-histidine and beta-alanine, of which the latter is the rate-limiting precursor, and degraded by carnosinase ...
Baguet, Audrey +3 more
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Structuring processes for meat analogues
Trends in Food Science & Technology, 2018 Abstract Background Animal-derived protein foods, such as meat, have a large impact on the environment. Meat analogues are products that replace meat in its functionality, i.e. have similar product properties and sensory attributes, which is achieved by the fibrous nature of those products.
Dekkers, Birgit L. +2 more
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Evaluating the effects of insoluble dietary fibres on pea protein-based extruded meat analogues.
International Journal of Biological MacromoleculesDate fruit (Phoenix dactylifera L.) fibre, a by-product from the date syrup industry, is rich in nutrients and has been increasingly explored as a value-added ingredient for industrial applications.
A. Theng +5 more
semanticscholar +1 more source
Structuring pea towards meat analogues
, 2021 Proteins used for meat analogues are at this moment mostly derived from dairy, soy and wheat gluten. Pea protein is considered to be a promising alternative, because of its lower allergenic potential, good functionality and lower environmental impact.
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Gels, 2023 Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat.
Maja Benković +5 more
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Developments in Plant Proteins Production for Meat and Fish Analogues
Molecules, 2023 In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as ...
Malgorzata Nowacka +11 more
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Development Of Technological Decisions On Production Of Capsulated Products Based On Dairy Raw Materials [PDF]
, 2018 Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting ...
Grynchenko, N. (Nataliya) +1 more
core +2 more sources