Search
Search Results
-
Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues
Population explosion and low purchasing power of people in develo** nations are a reason for low affordability of sources of high biological value...
-
Production of plant-based meat: functionality, limitations and future prospects
Plant-based meat alternatives have been considered from past years, but recently gained much importance in research development and food industries....
-
Environmental Impacts of Cultivated Meat
Cultivated meat is developed as an alternative to livestock meat in reducing the negative externalities of the animal-based food systems. Prospective...
-
Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger
Even with the growing consumption of plant-based products, the consumption of soy-based products is still a limitation due to the off-flavor of soy....
-
When and how should low acyl gellan gum be added to the protein blends to improve meat analogue texture?
The addition of hydrocolloids to protein blends may improve the formation of structure of products formed upon heating and shearing, and thus could...
-
Plant-Based Protein Meat Analogues
Plant-based meat analogues are products that mimic the appearance, flavour, mouthfeel, fibrous texture, and chemical characteristics of meat products...
-
Plant-based meat analogue (PBMA) as a sustainable food: a concise review
The global community is in a quest for nutritional and environment-friendly resources as a part of their food habit. The ubiquitous trend of veganism...
-
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues
Methylcellulose is commonly used in meat analogues for binding ingredients. In this study, we compared the binding properties of a methylcellulose...
-
Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics
Protein isolates from canola (CAPI), chickpea (CHPI), and potato (PPI), were characterized and implemented in a 3D printed meat analogue formulation...
-
Valorization of plant proteins for meat analogues design—a comprehensive review
Animal proteins from meat and its stuffs have recently been one of main concerns in the drive for sustainable food production. This viewpoint...
-
Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges
The global meat substitute industry is estimated to be worth $8.1 billion by 2026. Prevailing health consciousness among consumers and their concern...
-
Studies on Meat Alternatives with a Focus on Structuring Technologies
Develo** meat alternatives has recently become a popular topic in the food and research communities. In this review, we summarized and focused on...
-
Exploring the differences in serum metabolite profiles after intake of red meat in women with rheumatoid arthritis and a matched control group
PurposeStudies have suggested that women with RA tend to avoid red meat more often than women without RA, based on their perception that it...
-
Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues
Meat is a major source of high protein food for human beings, but livestock animals inevitably have negative consequences for environmental change....
-
Seaweed-Based Recipes for Food, Health-Food Applications, and Innovative Products Including Meat and Meat Analogs
Seaweeds grow in a surplus amount in water bodies, out of which a bulk of marine algae are palatable and safe for human use. Edible seaweeds are...
-
Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues
As a result of agri-food production, large quantities of organic waste are produced in the form of press cakes (by-products of plant-based drink...
-
Plant-based meat analogues: from niche to mainstream
Meat analogues are gradually moving from niche to mainstream products. These products are gaining popularity due to surging consumer demand for...
-
Sensitive Detection of Umami Substances in Meat with Synthesized Electrochemical Sensor Enhanced by MXene Surface-Doped Peroxidase-Mimic Nanoenzymes (Fe3O4)
AbstractElectrochemical analysis is a powerful analytical technique with extensive applications in the food industry, offers high advantages due to...
-
Effect of the physical fibrillated sweet potato (Ipomoea batatas) stem on the plant-based patty analogues
In this study, a dietary fiber extracted from sweet potato stems ( Ipomoea batatas , PS) was evaluated for its ability to improve the quality of...
-
Plant-Based Protein Flavor Maskers and Enhancers
Formulating food products with plant proteins brings a variety of challenges. The issue of off-flavors caused by plant protein addition is the major...