Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder. [PDF]
Biology (Basel)Klinsoda J +5 more
europepmc +1 more source
Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder. [PDF]
Food Chem XWang Z +8 more
europepmc +1 more source
Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables. [PDF]
FoodsKim SY +6 more
europepmc +1 more source
Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves
Nutrients, 2019 Demand for plant-based meat substitutes is growing globally for nutritional and environmental reasons, with Australia the third-fastest growing vegan market worldwide.
Sara Grafenauer
exaly +2 more sources
Related searches:
Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison
Food Hydrocolloids, 2023Cuixia Sun, Yixin Zheng
exaly
Real meat and plant-based meat analogues have different in vitro protein digestibility properties
Food Chemistry, 2022Chunbao Li, Di Zhao, Xinglian Xu
exaly
Development of plant-based meat analogs using 3D printing: Status and opportunities
Trends in Food Science and Technology, 2023Hyun Jin Park, Chao Chhychhy
exaly
Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives
Food Quality and Preference, 2021Michael Siegrist, Christina Hartmann
exaly
Recent Advances in the Processing and Manufacturing of Plant-Based Meat
Journal of Agricultural and Food Chemistry, 2023Kee-Hung Lai, Wei Cai
exaly