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Nutritional quality of plant-based meat and dairy alternatives, and new front-of-package labeling (FOPL) in Brazil
The nutritional quality of 132 plant-based meat alternatives (PBMAs) and 242 plant-based dairy alternatives (PBDAs) in the Brazilian market was...
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Towards Understanding the Role of Microstructured Edible Scaffolds for Cultured Meat Production
Cultured meat is an emerging technology to produce edible muscles using animal cells, scaffolds, and bioreactors, avoiding the slaughter of farmed...
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Fabrication of fluorescence probe based on molecularly imprinted polymers on red emissive biomass-derived carbon dots coupled with smartphone readout for tyramine determination in fermented meat products
A fluorescence probe based on molecularly imprinted polymers on red emissive biomass-derived carbon dots (r-BCDs@MIPs) was developed to detect...
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Meat and Fish Alternatives
A sustainable food system transition requires the reduction in consumption of meat and fish products and plant-based analogs are a promising...
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The potential effects of meat substitution on diet quality could be high if meat substitutes are optimized for nutritional composition—a modeling study in French adults (INCA3)
PurposeWhile consumer demand for meat substitutes is growing, their varied composition raises questions regarding their nutritional value. We aimed...
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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...
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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...
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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...
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Development of rice analogues using by-products of rice and dhal mills
Development process of rice analogues by utilising the broken rice (BRF) and broken pigeonpea dhal (BPDF) flours together with water and sodium...
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A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification
Animal-based foods have a large impact on the environment; for this reason, plant-based meat analogous are now in the spotlight. Although protein...
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Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger
The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were...
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A review of techno-functional properties of legume proteins and their potential for development of new products
The purpose of this review is to provide a comprehensive framework for researchers, academics, and food developers regarding the techno-functional...
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Extraction strategies of PAHs from grilled meat for their determination by HPLC–DAD
Strategies have been used in this work for rapid and precise extraction of polycyclic aromatic hydrocarbons (PAHs) from grilled meat. Samples were...
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Meat Replacers and Meal Plans Based on Plant Protein Isolates for Human Consumption
This chapter discusses the importance of animal protein and why there is a need to replace animal protein sources with vegetable proteins. It...
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Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures
The effect of the addition of Spirulina platensis flour and of extrusion parameters on texture, cooking yield, expressible moisture, total phenolic...
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Functional Proteins from Biovalorization of Peanut Meal: Advances in Process Technology and Applications
Environmental costs associated with meat production have necessitated researchers and food manufacturers to explore alternative sources of...
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Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate
Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety ( Phaseolus vulgaris var. Almonga) was analysed. For that...
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Introduction to New Food Systems
In this chapter, we introduce the guiding ideas for this book, as well as a list of its content. The motivations for new food systems are diverse and...
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Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate
Polysaccharides are widely applied in meat industries due to the excellent gelling, water-holding, and thickening properties. In the current work,...
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An Overview of Plant-Based Protein Rich Products
Deleterious impact of animal meat production and consumption on environment and consumers health has developed interests for exploring relatively...