Results 21 to 30 of about 1,339,302 (245)
Nutrients, 2023 Since the classification of processed meat as carcinogenic by the International Agency for Research on Cancer (IARC) in 2015, an increase in consumption of plant-based meat alternatives (PBMAs) has been observed worldwide. This occurs in a context characterized by concern for health, animal welfare, and sustainability; however, evidence of their ...
Rizzolo Brime, Lucía +3 more
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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 +4 more
doaj +1 more source
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 +6 more
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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 +6 more
semanticscholar +1 more source
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 +6 more
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Nutritional assessment of plant-based meat analogues on the Swedish market
International Journal of Food Science and Nutrition, 2022 Nutritional quality of 142 plant-based meat analogues (PBMAs) on the Swedish market were assessed by nutritional contribution (NC) to recommended nutrient intake, three labelling systems (Keyhole, Nutri-Score, nutrition claims) and comparisons to meat ...
Susanne Bryngelsson +3 more
semanticscholar +1 more source
Cultured meat on a plant-based frame [PDF]
Nature Food, 2020 Textured soy protein can now provide scaffolding for bovine skeletal muscle cells to adhere to and form meat-like 3D cell cultures, thus advancing the generation of cultured meat and reducing the reliance on animal agriculture.
Jette Feveile Young, Stig Skrivergaard
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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 +6 more
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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
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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 +5 more
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