An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product [PDF]
Gels, 2023 Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat.
Maja Benković +5 more
doaj +2 more sources
3D Printing of Textured Soft Hybrid Meat Analogues [PDF]
Foods, 2022 Meat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years.
Tianxiao Wang +4 more
doaj +3 more sources
Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue [PDF]
Foods, 2021 Plant-based meat analogues that mimic the characteristic structure and texture of meat are becoming increasingly popular. They can be produced by means of high moisture extrusion (HME), in which protein-rich raw materials are subjected to ...
Patrick Wittek +3 more
doaj +2 more sources
Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review [PDF]
FoodsThe development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition.
Gil Vila-Clarà +3 more
doaj +2 more sources
The potential of immature jackfruit in meat analogues [PDF]
Current Research in Food ScienceThe jackfruit, the fruit of the jackfruit tree (Artocarpus heterophyllus), is a unique tropical fruit. While sweet and fruity in its ripe form, in its immature form, the jackfruit flesh mimics the texture of meat, making it an increasingly popular plant ...
Anne C.M. Swinkels +2 more
doaj +2 more sources
Solid State Fermentation—A Promising Approach to Produce Meat Analogues [PDF]
FoodsThe increasing demand for sustainable dietary options has intensified the development of plant-based meat analogues. Despite growing market availability, these products often fail to replicate conventional meat’s sensory and nutritional properties. Solid-
Agata Milcarz, Joanna Harasym
doaj +2 more sources
Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates [PDF]
FoodsThe structure and texture of plant proteins play a key role in determining their functionality and use in plant-based meat analogues. Extrusion is an effective technology for developing textures through protein denaturation and alignment, so controlling ...
Mª Melchora Muñoz +2 more
doaj +2 more sources
Bacterial microbiota associated with raw plant-based meat analogue products and their influences on selective enrichment for Escherichia coli O157:H7 [PDF]
Current Research in Food ScienceTowards fostering a more sustainable food production system in face of the climate change challenge, alternative protein meat-substitute products that are plant-based and free of animal by-products have been gaining attractions from both food ...
Sabrina Capitani +3 more
doaj +2 more sources
Mushroom: an emerging source for next generation meat analogues [PDF]
Frontiers in NutritionBackgroundIn recent years, plant-based and alternative protein sources have garnered attention. Since they may resemble the texture, flavour, and nutritional profile of typical meat products, mushroom-based meat substitutes have received attention ...
Jibanjyoti Panda +7 more
doaj +2 more sources
Construction and Textural Properties of Plant-Based Fat Analogues Based on a Soy Protein Isolate/Sodium Alginate Complex Coacervation System [PDF]
FoodsThis study focused on the preparation of microcapsules that simulate adipose tissue cells via complex coacervation, followed by the formation of block-like fat analogue products through gelation.
Yilin Tu +6 more
doaj +2 more sources