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 +2 more
doaj +9 more sources
Plant-Based Meat Analogues in the Human Diet: What Are the Hazards? [PDF]
FoodsResearch regarding meat analogues is mostly based on formulation and process development. Information concerning their safety, shelf life, and long-term nutritional and health effects is limited.
Maria Gräfenhahn, Michael Beyrer
doaj +7 more sources
A Nutritional Evaluation of Plant-Based Meat and Sausage Analogues [PDF]
FoodsPlant-based meat and sausage analogues (PBMAs) are gaining popularity due to growing concerns about the health, environmental, and ethical impacts of animal-based foods. In the present study, we compared the nutritional quality of 298 PBMAs to 294 animal-
Leah Brodersen +6 more
doaj +8 more sources
Evaluating the Potential Safety Risk of Plant-Based Meat Analogues by Analyzing Microbial Community Composition [PDF]
Foods, 2023 Plant-based meat analogues offer an environmentally and scientifically sustainable option as a substitute for animal-derived meat. They contribute to reducing greenhouse gas emissions, freshwater consumption, and the potential risks associated with ...
Dan Hai +6 more
doaj +3 more sources
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 +5 more
doaj +3 more sources
Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review [PDF]
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. The paper offers a comprehensive SLR coupled with a bibliometric analysis of the publication from 1972 to January 2022.
Marilyn Rayner +2 more
exaly +5 more sources
Effects of Haematococcus pluvialis Addition on the Sensory Properties of Plant-Based Meat Analogues. [PDF]
Foods, 2023 Due to the increase in population and the deficiency of land resources, the cost of raising livestock is gradually increasing. Plant-based meat analogues (PBMAs) are considered excellent substitutes for animal meat. Our research investigated the effect of Haematococcus pluvialis (HP) on gluten-based soybean and wheat PBMA with contents of 1%, 3%, 5 ...
Liu M, Wang Y, Zhu L, Zhao X.
europepmc +5 more sources
Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues [PDF]
npj Science of FoodMeat analogues have gained global attention as consumer demand increases for healthier and more sustainable food products. However, research aimed at replacing solid fats in meat analogues to lower saturated fat content remains very limited.
Young Seo Park +2 more
doaj +3 more sources
Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions [PDF]
FoodsAs the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns.
Vasco Trincão da Silva +3 more
doaj +4 more sources
Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues. [PDF]
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 ...
Flory J +5 more
europepmc +4 more sources