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Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions [PDF]

Foods
As 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, Nuno Mateus, Victor de Freitas, Ana Fernandes   +3 more
doaj   +2 more sources

Plant-based meat analogues- green technologies in protein extraction and production technologies of plant-based meat analogues– A review

Plant Science Today
Plant derived meat products are mimicked products that imitate animal meat analogue characteristics with nutritional qualities, sensory characteristics and health benefits. There is an increased demand for plant-derived meat analogue and meat alternatives, including the health, nutritional environmental or ethical aspects. This review aims to highlight
I Jyothi, G Sashidevi, S Kanchana, P P Geetha, P Parimalam, P Meenakshisundaram   +5 more
openaire   +2 more sources

Research Progress on the Effect of Polysaccharides on the Structure and Quality of High-Moisture Extruded Plant Protein-Based Meat Analogues [PDF]

Shipin Kexue
High-moisture extrusion is a technology to prepare textured plant protein by high temperature, high pressure and high shear force. With its environmentally friendly, health and nutritional advantages, high-moisture extrusion has become the major ...
ZHANG Tian, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, SUN Bingyu, ZHU Xiuqing
doaj   +2 more sources

Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice [PDF]

Food Science and Human Wellness
To determine the effects of plant-based meat analogues on the metabolic health and the possible mechanisms, mice were fed with a real pork diet (AP), a real beef diet (AB), a plant-based pork analogue diet (PP) and plant-based beef analogue diet (PB) for
Yunting Xie, Linlin Cai, Zhiji Huang, Kai Shan, Xinglian Xu, Guanghong Zhou, Chunbao Li   +6 more
doaj   +2 more sources

The potential of immature jackfruit in meat analogues [PDF]

Current Research in Food Science
The 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, Maarten A.I. Schutyser, Atze Jan van der Goot   +2 more
doaj   +2 more sources

Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review

Foods
The 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, Anna Vila-Martí, Laia Vergés-Canet, Miriam Torres-Moreno   +3 more
doaj   +2 more sources

Plant-Based Alternatives to Meat Products [PDF]

Foods
Animal proteins have been used in the formulation and production of food products for many centuries, which has mainly been attributed to their excellent functional properties.
Claire Darizu Munialo, Vahid Baeghbali, Parag Acharya   +2 more
doaj   +2 more sources

Effect of Textured Plant Protein Granulation and Presence of Dried Plant Ingredients on Physicochemical Properties of Soy-Based Burger [PDF]

Molecules
Meat analogues have gained high interest from consumers, food producers and the scientific community due to their potential to be a sustainable alternative to traditional meat products.
Klaudia Kołodziejczak, Klara Żbik, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Andrzej Poltorak   +4 more
doaj   +2 more sources

Structural and mechanical anisotropy in plant-based meat analogues

Food Research International
The rising demand for plant-based meat analogues as alternatives to animal products has sparked interest in understanding the complex interplay between their structural and mechanical properties. The ability to manipulate the processing parameters and protein blend composition offers fundamental insights into the texturization process and holds ...
Joel I Zink, Viviane Lutz-Bueno, Ana Diaz   +2 more
exaly   +4 more sources

Plant-based analogues to meat and dairy for sustainable food systems. [PDF]

Proc Nutr Soc
Abstract Various strategies across food systems are needed for a systemic change, with dietary shifts representing a meaningful pathway – particularly in high-income nations. Plant-based analogues (PBA) that mimic animal-based foods represent a promising strategy to facilitate such shifts because they require minimal behaviour ...
Nájera Espinosa S, Hadida G, Reuzé A, Lindberg L, Green R, Scheelbeek P.   +5 more
europepmc   +3 more sources