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Plant‐based foods as meat and fat substitutes
Food Science & Nutrition, 2023 AbstractAnimal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal husbandry has been shown to be a major contributor to global warming and climate change. Consequently, there has been a drive toward the use of alternative
Claire D. Munialo, Frank Vriesekoop
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Microbial Spoilage of Plant-Based Meat Analogues [PDF]
Applied Sciences, 2021 Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary role of meat analogues is to replace the meat component in meals while appropriate nutrient content
András J. Tóth +5 more
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Foods, 2021 This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and ...
A. Bakhsh +5 more
semanticscholar +1 more source
Research Progress on Nutrition and Safety of Plant-Based Meat [PDF]
Shipin KexueIn recent years, with people’s increasing attention to sustainable development factors such as resources and environment, plant-based meat has been developed rapidly.
FU Xiaohang, ZHANG Shunliang, ZHAO Yan, LIANG Erhong, LI Su, ZHAO Bing, WANG Shouwei
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Sources of dietary protein and risk of hypertension in a general Dutch population [PDF]
, 2012 Evidence suggests a small beneficial effect of dietary protein on blood pressure (BP), especially for plant protein. We examined the relationship between several types of dietary protein (total, plant, animal, dairy, meat and grain) and the risk of ...
Altorf-van der Kuil, W. +4 more
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Foods, 2021 Food security and environmental issues have become global crises that need transformative solutions. As livestock production is becoming less sustainable, alternative sources of proteins are urgently required.
Joshua Hadi, G. Brightwell
semanticscholar +1 more source
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
White Paper - Plant Based Meat - Texturizing Plant Proteins
Austin Food Sciences, 2021 FAO forecasts that the global meat production needs to increase by 50% to provide quality protein for the ten billion people living on planet earth by 2050. Meat fits in a healthy diet and is a good source of essential proteins, B-vitamins and several minerals (i.e. selenium and iron).
Kurt, Esra, Klont, Ediz, Ergün, Özer
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Exploring perceptions of sustainable proteins and meat attachment [PDF]
, 2018 Purpose: This study sought to explore consumer perceptions of more sustainable protein alternatives to conventional meat. Design/methodology/approach: A mixed methods design of interviews and an online survey identified key drivers and barriers to ...
Circus, Victoria E. +1 more
core +2 more sources
Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products [PDF]
Shipin KexueWith the exacerbation of relevant issues such as population growth and environmental deterioration, the adverse impact of traditional livestock farming is gradually becoming prominent, while the market for plant-based meat products is expanding. Numerous
WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying
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