Structure design of insect-based meat analogs with high-moisture extrusion
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.06.035
Abstract: Abstract A rapid increase of world population and a lack of traditional protein sources create preconditions for the search of alternatives and development of new acceptable food products. Insects currently are perceived as an alternative… read more here.
Keywords: protein; moisture extrusion; meat; meat analogs ... See more keywords
Meat analogs: Protein restructuring during thermomechanical processing.
Sign Up to like & getrecommendations! Published in 2021 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12721
Abstract: Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular… read more here.
Keywords: analogs protein; thermomechanical processing; meat; meat analogs ... See more keywords
Development of meat analogs: Focus on the current status and challenges of regulatory legislation.
Sign Up to like & getrecommendations! Published in 2022 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13098
Abstract: Population growth and the rising enthusiasm for meat consumption in developing countries have increased the global demand for animal protein. The limited increase in traditional meat production, which results in high resource consumption, greenhouse gas… read more here.
Keywords: status challenges; development; meat analogs; meat ... See more keywords
Effects of adding other protein products on textural properties of soy protein concentrate-based meat analogs.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of texture studies"
DOI: 10.1111/jtxs.12721
Abstract: In this study, we investigated the effects of proteins on the properties of soy protein concentrate-based meat analogs under high-moisture extrusion conditions. The rheological properties of soy protein concentration-sodium alginate (SPC-SA) and soy protein isolate-SPC-SA… read more here.
Keywords: properties soy; protein concentrate; meat analogs; protein ... See more keywords
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs
Sign Up to like & getrecommendations! Published in 2022 at "PLoS ONE"
DOI: 10.1371/journal.pone.0269278
Abstract: The widening gap between the supply and demand for meat products has increased the need to produce plant-based meat analogs as protein sources. Meat analogs are principally composed of soy-based textured vegetable proteins. Despite ongoing… read more here.
Keywords: cgt; based meat; plant based; meat analogs ... See more keywords
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10020260
Abstract: The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research… read more here.
Keywords: attributes plant; methods testing; meat; meat analogs ... See more keywords
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11091242
Abstract: Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was… read more here.
Keywords: review; meat analogs; quality characteristics; vegetable protein ... See more keywords
Predicting the Textural Properties of Plant-Based Meat Analogs with Machine Learning
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12020344
Abstract: Plant-based meat analogs are food products that mimic the appearance, texture, and taste of real meat. The development process requires laborious experimental iterations and expert knowledge to meet consumer expectations. To address these problems, we… read more here.
Keywords: textural properties; based meat; plant based; meat analogs ... See more keywords
Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12051011
Abstract: The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA… read more here.
Keywords: full fat; meat analogs; low high; meat ... See more keywords
Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12051061
Abstract: The demand for plant-based meat analogs (PBMA) is on the rise as a strategy to sustain the food protein supply while mitigating environmental change. In addition to supplying essential amino acids and energy, food proteins… read more here.
Keywords: bioactive peptides; based meat; plant based; meat analogs ... See more keywords