Results 1 to 10 of about 65,079 (217)

Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review

Foods, 2022
The great environmental impact of increasing animal product consumption requires the willingness to reduce or to substitute meat consumption. A possible substitute product, plant-based meat substitute, is made from plants and offers a sensory experience ...
János Szenderák, Dániel Fróna, Mónika Rákos   +2 more
doaj   +3 more sources

Processed plant-based meat-supplemented diet versus red meat-based supplemented diet randomized cross-over trial Finding Optimal Oral Diet-1 (FOOD-1) trial [PDF]

Scientific Reports
Serum Trimethylamine N-oxide (TMAO) is heightened by red-meat rich diets and associated with increased cardiovascular risk. Replacing red-meat with plant-based sources may reduce TMAO levels.
João Pedro Ferreira, Pedro Marques, Guang Zhang, Elite Possik, Thomas A. Mavrakanas, Michael A. Tsoukas, Abhinav Sharma   +6 more
doaj   +2 more sources

Research Progress on Enzymatic Modification Technology and Its Application in Plant-Based Meat Products [PDF]

Shipin Kexue, 2023
Restructuring of plant proteins by extrusion can form plant-based meat products with similar quality characteristics to animal meat. As a beneficial complement to animal meat, plant-based meat products are of great significance to realize high-value ...
LI Tongqing, ZHANG Jinchuang, CHEN Qiongling, LIU Haodong, WANG Qiang
doaj   +1 more source

Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues

Shipin gongye ke-ji, 2022
Plant-based meat analogue is a protein product that uses plant protein and mimics the color and taste of meat. Flavor is one of the main factors that affect the public acceptance of plant-based meat analogue.
Tong XIAO, Xiaolin SU, Hang ZHOU, Tiemin XIE   +3 more
doaj   +1 more source

Satiating Capacity of Plant-Based Meat in Realistic Meal Contexts at Home

Foods, 2023
Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer acceptance of plant-based meat is essential.
Elizabeth H. Zandstra, Ilse A. Polet, Gertrude G. Zeinstra, Anne J. Wanders, Garmt B. Dijksterhuis   +4 more
doaj   +1 more source

Paying for the Greater Good?—What Information Matters for Beijing Consumers’ Willingness to Pay for Plant-Based Meat?

Foods, 2022
Promoting the transition from animal meat to plant-based food consumption has significant benefits for public health and environmental sustainability. This study, involving 526 consumers from Beijing, China, explores how food attributes and information ...
Hongsha Wang, Qihui Chen, Chen Zhu, Jiale Bao   +3 more
doaj   +1 more source

Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs

Polish Journal of Food and Nutrition Sciences, 2023
The aim of this study was to compare the quality of selected meat products, i.e. frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs.
Tomasz Daszkiewicz, Mariusz Florek, Monika Wodzak, Dorota Kubiak, Ewa Burczyk   +4 more
doaj   +1 more source

Spoilage-related bacterial diversity of vacuum-packed plant-based meat as affected by essential oil and preservative

International Journal of Food Properties, 2023
Plant-based meat products have the potential to alleviate meat shortages, and has a limited shelf life of a few days under refrigeration. The main cause of food spoilage is the microorganism growth.
Zenghui Dai, Zhigang Xiao, Linna Han, Mengqing Gu, Yiqun Zhu, Tiemin Xie, Fei Lu   +6 more
doaj   +1 more source

Investigation of the Effect of Rice Bran Content on the Antioxidant Capacity and Related Molecular Conformations of Plant-Based Simulated Meat Based on Raman Spectroscopy

Foods, 2022
At present, plant-based simulated meat is attracting more and more attention as a meat substitute. This study discusses the possibility of partial substitution of rice bran (RB) for soybean protein isolate (SPI) in preparing plant-based simulated meat ...
Yanran Li, Ruisheng Jiang, Yuzhe Gao, Yumin Duan, Yifan Zhang, Minpeng Zhu, Zhigang Xiao   +6 more
doaj   +1 more source

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

Foods, 2022
Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients.
Di Zhao, Lu Huang, He Li, Yuqing Ren, Jinnuo Cao, Tianyu Zhang, Xinqi Liu   +6 more
doaj   +1 more source