Results 31 to 40 of about 3,122 (255)

Water binding and water release by plant-based meat analogues

, 2021
The sustainability of the human diet could be improved by lowering meat consumption and offering consumers plant-based meat substitutes as an alternative. Consumers are thought to prefer meat substitutes with a high similarity to real meat. Therefore, meat analogues that accurately mimic the different textural properties of real meat are being ...
Cornet, Steven H.V.
openaire   +3 more sources

Colour Transition Dynamics of Commercial Plant- and Animal-Based Meat Analogues [PDF]

Foods
The inferior visual sensory attributes, particularly colour, of plant-based burgers, remain a barrier to enhancing consumer acceptance and uptake in the global market.
Dhanushka Rathnayake, Jaqueline Moura Nadolny, Yasmina Sultanbawa, Heather Eunice Smyth   +3 more
doaj   +2 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

Status of meat alternatives and their potential role in the future meat market — A review [PDF]

Asian-Australasian Journal of Animal Sciences, 2020
Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future.
Hyun Jung Lee, Hae In Yong, Minsu Kim, Yun-Sang Choi, Cheorun Jo   +4 more
doaj   +1 more source

Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project

Frontiers in Nutrition, 2022
Nowadays, the interest in meat substitutes is increasing, and consumers perceive their nutritional quality better than that of the animal products they intend to resemble. Therefore, this work aimed to investigate the overall nutritional quality of these
Sara Cutroneo, Donato Angelino, Tullia Tedeschi, Nicoletta Pellegrini, Daniela Martini, SINU Young Working Group, Margherita Dall'Asta, Marika Dello Russo, Daniele Nucci, Stefania Moccia, Gaetana Paolella, Veronica Pignone, Alice Rosi, Emilia Ruggiero, Carmela Spagnuolo, Giorgia Vici   +15 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

Plant Taxa as Raw Material in Plant-Based Meat Analogues (PBMAs)-A Patent Survey. [PDF]

Nutrients
Background/Objectives: The environmental problems associated with meat production, the pain and distress of animals, and health problems have contributed to the increased appreciation of meat alternatives.
Kostrakiewicz-Gierałt K.
europepmc   +2 more sources

A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues

Journal of Future Foods, 2023
Animal meat is one of the major, high-quality protein sources in human food. The rapid economic development is accompanied by increasing demand for meat, which puts pressure on the global meat supply but also gives room for the development of the meat ...
Meiqi Wang, Ruilin Zhao
doaj   +1 more source

Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues / [PDF]

, 2022
The aim of the present study was to improve the properties of soy press cake to be utilized as an ingredient of meat analogues. Soy press cakes were fermented with lactobacillus strains, and separately hydrolyzed by cellulase/xylanase mixture and α ...
Razavizadeh, Seyedmahmood,, Ertbjerg, Per, Alencikiene, Gitana,, Ertbjerg, Per,, Alencikiene, Gitana, Vaiciulyte-Funk, Lina, Vaiciulyte-Funk, Lina,, Salaseviciene, Alvija,, Razavizadeh, Seyedmahmood, Salaseviciene, Alvija   +9 more
core   +1 more source

Toward Nutritionally Sound Plant-Based Meat Analogues: Expert Consensus from a Delphi Study. [PDF]

Foods
Plant-based diets are increasingly recognized for their potential health benefits, reduced environmental impact, and alignment with ethical concerns related to animal welfare.
Locatelli NT, Polezi S, Batista MF, Bandoni DH, de Rosso VV.   +4 more
europepmc   +2 more sources