Results 41 to 50 of about 24,410,140 (258)

Evaluating the use of zein in structuring plant-based products

Current Research in Food Science, 2020
The recent interest in plant-based foods has brought upon the need to develop novel structures using plant-based proteins. However, there is still room for improvement in the development of plant-based meat and cheese alternatives.
Kristin D. Mattice, Alejandro G. Marangoni   +1 more
doaj   +1 more source

Meat Analogues: Plant based alternatives to meat products- A review

International Journal of Food and Fermentation Technology, 2015
A meat analog, also called a meat substitute, mock meat, faux meat or imitation meat, approximates certain aesthetic qualities and chemical characteristics of specific types of meat. The consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for ...
VK Joshi, Satish Kumar
openaire   +1 more source

Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects

, 2023
Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of ...
Md. Jakir Hossain, Amm Nurul Alam, Swati Kumari, Eun-Yeong Lee, Seon-Tea Joo, Young-Hwa Hwang   +5 more
core   +1 more source

In the transition towards plant-based diets. The case of Sweden, Lithuania, Poland, Ukraine and Moldova

Future Foods
A diet rich in plant-based foods and lower in animal foods is associated with a lower impact on the environment and improved public health. However, not all consumers are willing to reduce meat consumption. A challenge is to understand consumer attitudes
K Wendin, V Olsson, S Karkehabadi, M Knicky, M Korzeniowska, A Kabasinskiene, Z Miknienė, A Getya, M Matvieiev, N Hryshchenko, E Scripnic, L Caisin, G Zamaratskaia   +12 more
doaj   +1 more source

Micronutrient Content of Plant-Based Meat Alternatives Available in the UK and Ireland: Product Audits (2021 and 2023)

Proceedings
Knowledge of micronutrient content of commercial plant-based meat alternatives (PBMAs) is limited. This study aimed to identify changes in micronutrient content of PBMAs over time, as well as how micronutrient levels of PBMAs compare to similar meat ...
Leona Lindberg, Jayne V. Woodside, Hannah Vogan, Niamh Campbell, Hannah Fitzgerald, Janette Walton, Anne P. Nugent   +6 more
doaj   +1 more source

An investigation of the formulation and nutritional composition of modern meat analogue products

Food Science and Human Wellness, 2019
Meat analogues, or plant-based products that simulate the properties of traditional meat products, have secured a position in the conversation of protein foods.
Benjamin M. Bohrer
doaj   +1 more source

Pengolahan Meat Analogue Berbahan Plant-Based Pengganti Ayam

Jurnal Ilmiah Pariwisata dan Bisnis, 2023
Tujuan dilakukannya penelitian ini untuk mengetahui potensi meat analogue berbahan plant-based pengganti ayam di Bali, menganalisis rasa, tekstur, aroma, dan warna dari meat analogue berbahan plant-based pengganti ayam dan menganalisis minat beli meat analogue berbahan plant-based pengganti ayam.
Tristan Antonio Ndouk, Moch Nur Efendi
openaire   +1 more source

Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

, 2021
Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets.
Damian Frank, Kornelia Kaczmarska, Matthew Taylor, Udayasika Piyasiri   +3 more
core   +1 more source

Production Methodologies of Meat Analogues: A Review [PDF]

, 2021
Meat is a non-vegetarian food and is considered as a good source of quality nutrients. Though meat protein provide the required content of good quality protein for the body, they are also associated with higher cholesterol and fat content, which prove to
Kamalasundari S., Hemalatha G., Umamaheswari T., Girija J.   +3 more
core   +1 more source

Natural Frequencies of Levodopa‐Induced Dyskinesia in Parkinson's Disease

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objectives Abnormal involuntary movements, known as dyskinesias, are common complications of levodopa treatment in patients with Parkinson's disease and can significantly impair quality of life. The underlying pathophysiology remains unclear, and current therapeutic options are limited.
Ioannis U. Isaias, Federica Avantaggiato, Gianni Pezzoli, Andrea Canessa   +3 more
wiley   +1 more source