Results 21 to 30 of about 1,225,162 (350)

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Foods, 2023
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory ...
F. Boukid, A. Hassoun, A. Zouari, M. Ç. Tülbek, Marina Mefleh, A. Aït-Kaddour, M. Castellari   +6 more
semanticscholar   +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

Polish Consumers' Attachment to Meat: Food and Plant-Based Meat Alternative Choices. [PDF]

Nutrients
Background/Objectives: Poland has remained one of the leaders in meat consumption in Europe for years. This study aimed to determine the relationship between Polish consumers’ meat attachment and willingness to change their consumption habits to plant-based foods and meat, using self-assessment, including attitudes toward health, naturalness of food ...
Kosicka-Gębska M, Jeżewska-Zychowicz M, Sajdakowska M, Gębski J, Gutkowska K.   +4 more
europepmc   +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

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

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Foods, 2021
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects.
K. Kyriakopoulou, J. Keppler, A. J. van der Goot   +2 more
semanticscholar   +1 more source

Meet the Meatless: Demand for New Generation Plant-Based Meat Alternatives.

Applied economic perspectives and policy, 2022
With the unique mimicry of the sensory experiences of meats, the plant-based meat alternatives (PBMA) appeal to consumers outside the traditional vegetarian demographics.
Shuoli Zhao, Lingxiao Wang, Wuyang Hu, Yuqing Zheng   +3 more
semanticscholar   +1 more source

Foodborne Pathogen Dynamics in Meat and Meat Analogues Analysed Using Traditional Microbiology and Metagenomic Sequencing

Antibiotics, 2023
Meat analogues play an increasing role in meeting global nutritional needs. However, while it is well known that meat possesses inherent characteristics that create favourable conditions for the growth of various pathogenic bacteria, much less is known ...
Francesco Bonaldo, Baptiste Jacques Philippe Avot, Alessandra De Cesare, Frank M. Aarestrup, Saria Otani   +4 more
doaj   +1 more source

Quality Evaluation and Allergen Analysis of Plant-based Meat

Shipin gongye ke-ji, 2022
In order to examine the quality of different types and different brands of plant-based meat, sensory evaluation and instrument testing were performed on 18 commercially available plant-based meat products, and the correlation analysis between the sensory
Zonghang TONG, Yamin LI, Ang GAO, Heran XIE, Zifan GAO, Zhuqing XING   +5 more
doaj   +1 more source