Results 31 to 40 of about 24,410,140 (258)

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

3D Printing of Textured Soft Hybrid Meat Analogues

Foods, 2022
Meat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years.
Tianxiao Wang, Lovedeep Kaur, Yasufumi Furuhata, Hiroaki Aoyama, Jaspreet Singh   +4 more
doaj   +1 more source

Non-linear rheology reveals the importance of elasticity in meat and meat analogues

Scientific Reports, 2022
The interest in plant-based meat analogues as an alternative to meat is currently growing. Rheological benchmarking is used to reveal how closely meat analogues resemble the original meat products. Texture maps and dissipation colour schemes were used to
Floor K. G. Schreuders, Leonard M. C. Sagis, Igor Bodnár, Remko M. Boom, Atze Jan van der Goot   +4 more
doaj   +1 more source

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   +2 more sources

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Gels, 2023
Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat.
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, Tamara Jurina, Davor Valinger, Jasenka Gajdoš Kljusurić   +5 more
doaj   +1 more source

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Foods, 2023
Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items.
Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, Christopher Ritchie, Lisa Duizer, Matthew B. McSweeney   +5 more
doaj   +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

Alternatives to meat for halting the stable to table continuum – an update

Arab Journal of Basic and Applied Sciences, 2020
Irrefutable evidence of the adverse effects of meat consumption on health and environment, prompts an urgent need to raise awareness about moving from animal based dietary patterns to more plant based ones.
M. Mistry, A. George, S. Thomas
doaj   +1 more source