Results 261 to 270 of about 17,714 (294)

Soft Matter Structuring in Plant-based Meat Analogues

This chapter discusses plant-based meat analogues, highlighting the challenges in replicating the structure of muscle fibres using plant-based materials. This chapter starts with meat composition, structure and difficulties mimicking meat structures.
R. de Henau, A. de Vries, D. Rousseau
openaire   +1 more source

Plant-based meat analogue

2023
Oni Yuliarti, Muhammad Faiz Bin Muhd Faizal Abdullah Tan, Jun Kiat Kovis Tay   +2 more
openaire   +1 more source

Development of Protein Rich Plant Based Meat Analogue for Vegan Athletes

International Journal of Medical and All Body Health Research
The growing demand for plant-based diets among athletes has raised concerns about their protein intake without animal products. To necessitate this, a protein-rich plant-based meat analogue using jackfruit, seitan/gluten, and soy chunks was developed in this study as a suitable alternative for vegan athletes.
Subarna Pradhan, Diksha Bisht, Luxita Sharma   +2 more
openaire   +1 more source

Plant-Based Protein Meat Analogues

2022
Xiang Li, Annamalai Manickavasagan, Loong-Tak Lim, Amanat Ali   +3 more
openaire   +1 more source

Plant‐based meat analogues marketed in Catalonia: evaluation of the nutritional profile

Food Risk Assess Europe
Abstract In later years, a growing trend is apparent of vegetarian or vegan diets attributable to a number of causes, among of others, consumers’ concern for animal welfare, climate change and, to a lesser degree, for health‐related issues. On a par to this growth, availability of meat analogues in the market has also been on the rise.
Judit Costa Català, Oriol Comas Basté, Mariluz Latorre Moratalla, M. Teresa Veciana Nogués, M. Carmen Vidal Carou   +4 more
openaire   +1 more source

Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues

Food & Function
The future generation of plant-based meat alternatives may be based on ancient fermented foods with limited additives and processing steps.
Raisa Rudge, Reed A. Nicholson, Colleen Cottrell, Janet Collins, Louwrens C. Hoffman, Jason R. Stokes, Heather E. Smyth   +6 more
openaire   +2 more sources

Application of Plant‐Based Proteins in the Development of Fish and Meat Analogues Products

Journal of Texture Studies
ABSTRACTConsumer preferences are shifting from traditional animal‐derived meat products to plant‐based alternatives, which fulfill the demand for protein and the growing need for nutritious, sustainable food. The innovative plant‐based meals offer textures, flavors, and cooking properties similar to traditional meat and fish, making them a popular ...
Abdul Rahaman, Samreen Ahsan, Ankita Kumari, Adnan Khaliq, Tariq Mehmood, Muhammad Farhan Jahanghir Chughtai, Muhammad Adil Farooq, Ibrahim Khalifa, Madiha Wali, Xin‐An Zeng   +9 more
openaire   +2 more sources

The Flavor of Plant-Based Meat Analogues

Cereal Foods World, 2020
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Comparative metabolomics analysis of the fermented plant-based meat analogue of soybean proteins

Food Bioscience, 2023
Jiamiao Lou, Mingjuan Ou, Yang Teng, Yuxing Guo, Daodong Pan, Hua Yang, Zhen Wu   +6 more
openaire   +1 more source

Analogue computing with metamaterials

Nature Reviews Materials, 2020
Farzad Zangeneh-Nejad, Dimitrios L Sounas, Andrea Alu   +2 more
exaly