Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae
Sign Up to like & getrecommendations! Published in 2020 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2019.102275
Abstract: Abstract Alternatives to animal proteins with similar texture, appearance and taste are demanded by an increasing group of consumers. Plant-based meat analogues produced by high moisture extrusion cooking can provide relevant solutions. Here, microalgae combined… read more here.
Keywords: meat analogues; cultivated auxenochlorella; heterotrophically cultivated; meat ... See more keywords
Characterization and Cellular Uptake of Peptides Derived from In Vitro Digestion of Meat Analogues Produced by a Sustainable Extrusion Process.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c01711
Abstract: Whether proteins in meat analogues (MAs) have the ability to provide equivalent nutrition as those in animal meat remains unknown. Herein, a MA was produced by high-moisture extrusion using soy and wheat proteins. The physicochemical… read more here.
Keywords: meat analogues; cellular uptake; extrusion; vitro digestion ... See more keywords
Influence of a post-processing heat treatment method on the textural properties of textured vegetable protein.
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DOI: 10.1111/1750-3841.16367
Abstract: Textured vegetable protein (TVP) is gaining popularity as the market for meat analogues grows, but research on processing to improve the texture of TVPs is needed. Heat treatments can change the textural properties during the… read more here.
Keywords: vacuum autoclaving; meat analogues; textured vegetable; vegetable protein ... See more keywords
Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.852831
Abstract: 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… read more here.
Keywords: meat analogues; plant based; nutritional quality; meat ... See more keywords
3D Printing of Textured Soft Hybrid Meat Analogues
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DOI: 10.3390/foods11030478
Abstract: 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. Hybrid meat is a next generation… read more here.
Keywords: meat analogues; hybrid meat; food; printing textured ... See more keywords
Meat Analogues: Relating Structure to Texture and Sensory Perception
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DOI: 10.3390/foods11152227
Abstract: The transition from animal to plant proteins is booming, and the development of meat analogues or alternatives quickly progressing. However, the acceptance of meat analogues by consumers is still limited, mainly due to disappointing organoleptic… read more here.
Keywords: meat analogues; structure texture; texture; meat ... See more keywords
Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review
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DOI: 10.3390/foods11182870
Abstract: This study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed. The paper offers a comprehensive SLR coupled with… read more here.
Keywords: meat analogues; review; systematic literature; plant ... See more keywords
Spicy and Aromatic Plants for Meat and Meat Analogues Applications
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DOI: 10.3390/plants11070960
Abstract: Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which… read more here.
Keywords: plants meat; aromatic plants; spicy aromatic; meat ... See more keywords