Results 41 to 50 of about 17,714 (294)

The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue

Foods, 2023
In recent years, interest in functional foods and meat analogues has increased. This study investigated the effect of the type of vegetable fat and ingredients with antioxidant activity on the properties of a meat analogue based on textured pea protein ...
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, Andrzej Poltorak   +3 more
doaj   +1 more source

Potential loss of nutrients from different rearing strategies for fattening pigs on pasture [PDF]

, 2006
Nutrient load and distribution on pasture were investigated with fattening pigs that: 1) spend a proportion of or their entire life on pasture, 2) were fed either restrictively or ad libitum, and 3) were weaned at different times of the year. The N and P
Andresen N., Eriksen J., Horrel I., Ministry of Environment, Moller J., Olsen S.R., Pedersen C.A., Petersen S.O., Poulsen H.D., Salomon E., SAS Institute Inc., Sather A.P., Schjonning P., Searle S.R., Studnitz M., Thomas G.W., Wang W.C., Williams J.R., Zihlmann U.   +18 more
core   +1 more source

Dry Fractionation of Plant-Based Proteins for Better Meat Analogue Applications

Current Food Science and Technology Reports, 2023
Abstract Purpose of Review With the increasing global demand for protein, there is a critical need to make nutritious and cost-effective protein from alternative sources widely accessible. Dry fractionation emerges as a promising technology for producing sustainable, protein-rich raw materials from plants such as pulses.
Andreas Hopf, Fariba Dehghani, Roman Buckow   +2 more
openaire   +1 more source

How knowledge of the gastrointestinal absorption of elements could be used to predict transfer to milk [PDF]

, 2016
The quality and quantity of data used to derive transfer parameter values for milk are variable and there are many data gaps for elements/radionuclides which may need to be considered for risk assessment of the agricultural foodchain.
Barnett, Catherine L., Howard, Brenda J., Sheppard, Steve C., Wells, Claire   +3 more
core   +1 more source

Comprehensive Characterization of Soy Protein, Cowpea, Moth Bean and Wheat Gluten as Functional Ingredients for the Development of Plant-Based Extruded Meat Analogues [PDF]

BIO Web of Conferences
The production of meat analogs using low-moisture extrusion is a complex process influenced by the composition of raw materials, processing parameters, and equipment design.
Swaroopa Gugulothu, Agarkar B.S., Kshirsagar R.B.   +2 more
doaj   +1 more source

Alternative Protein and Fiber-based Cheese and Hamburger Analogues: Meeting Consumer Demand for Differentiated Plant-based Products

Chemical Engineering Transactions, 2023
The importance of functionality in food has led to the development of a potential market for ingredients such as dietary fiber and alternative proteins, expanding their insertion in beverages and cheese and meat analogues.
Selene Daiha Benevides, Nedio J. Wurlitzer, Ana Paula Dionisio, Deborah dos Santos Garruti, Guilhermina Maria Vieira Cayres Nunes, Barbara Alves Chagas, Juliana Maria Rabeilo Bessa, Paulo Henrique Machado de Sousa   +7 more
doaj   +1 more source

Particle filled protein-starch composites as the basis for plant-based meat analogues

Current Research in Food Science, 2022
Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties. Starches displayed identical calorimetric profiles with no endothermic events, and completely amorphous structure as judged by powder X-ray ...
Stacie Dobson, Thamara Laredo, Alejandro G. Marangoni   +2 more
openaire   +3 more sources

Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues

Foods, 2023
A greater understanding of protein functionality and its impact on processing and end-product quality is critical for the success of the fast-growing market for plant-based meat products. In this research, simple criteria were developed for categorizing plant proteins derived from soy, yellow pea, and wheat as cold swelling (CS) or heat swelling (HS ...
Jenna Flory, Ruoshi Xiao, Yonghui Li, Hulya Dogan, Martin J. Talavera, Sajid Alavi   +5 more
openaire   +3 more sources

3D printing of antioxidant-enriched plant-based meat analogue for the elderly: The role of wheat oligopeptide and grape seed extract

Journal of Future Foods
Due to the environmental hazards associated with excessive meat production and the impact of excessive consumption of red meat on human health, attention is being drawn to plant-based alternatives.
Zhiqiang Pu, Siyu Yao, Vijaya Raghavan, Yang Liu, Jin Wang   +4 more
doaj   +1 more source

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

Foods, 2022
The protein content of a plant-based ingredient is generally lower than its animal food counterpart, and research into novel alternative protein is required that can provide similar protein content, texture and appearance as meat.
Shubham Mandliya, Anubhav Pratap-Singh, Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Hari Niwas Mishra   +4 more
doaj   +1 more source