Results 11 to 20 of about 17,714 (294)

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
András J. Tóth, Anna Dunay, Márton Battay, Csaba Bálint Illés, András Bittsánszky, Miklós Süth   +5 more
doaj   +2 more sources

Functionality of Ingredients and Additives in Plant-Based Meat Analogues [PDF]

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.
Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot   +2 more
doaj   +4 more sources

Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues

Shipin gongye ke-ji, 2022
Plant-based meat analogue is a protein product that uses plant protein and mimics the color and taste of meat. Flavor is one of the main factors that affect the public acceptance of plant-based meat analogue.
Tong XIAO, Xiaolin SU, Hang ZHOU, Tiemin XIE   +3 more
doaj   +2 more sources

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

Foods, 2022
This study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed.
Izalin Zahari, Karolina Östbring, Jeanette K. Purhagen, Marilyn Rayner   +3 more
doaj   +3 more sources

The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality

Food Science and Human Wellness
Plant-based meat analogues (PBMA) are formulated to mimic the sensory characteristics of traditional meat products (TMP) using vegetarian ingredients and are increasingly popular with the trend towards plant-based diets, even among meat-eating consumers.
Arshia Shireen, Amanda J. Wright
doaj   +2 more sources

Are plant-based meat analogues fulfilling their potentials? An Australian perspective

Future Foods
The plant-based meat analogue (PBMA) market in Australia is growing, as it is globally, based on the potential of the products’ healthiness and sustainability.
Owen Miller, Christopher J. Scarlett, Benu Adhikari, Taiwo O. Akanbi   +3 more
doaj   +2 more sources

Ergosterol Modulates Physicochemical Properties and Conformational Changes in High-Moisture Soy-Wheat Protein Extrudates [PDF]

Foods
This work explores the impact of ergosterol (ERG) addition (0%, 0.5%, 1.0%, 1.5%, and 2.0%) on the physicochemical properties, conformational changes, and digestive characteristics of soy protein isolate (SPI) and wheat gluten (WG) processed by high ...
Yang Gao, Song Yan, Kaixin Chen, Qing Chen, Bo Li, Jialei Li   +5 more
doaj   +2 more sources

Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation [PDF]

Foods
Amid growing global concerns about environmental sustainability and food security, plant-based meat substitutes have emerged as a promising alternative to conventional meat.
Shikang Tang, Yidian Li, Xuejiao Wang, Linyan Zhou, Zhijia Liu, Lianzhou Jiang, Chaofan Guo, Junjie Yi   +7 more
doaj   +2 more sources

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

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