Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review
Q Du, M Tu, J Liu, Y Ding, X Zeng, D Pan - Food Research International, 2023 - Elsevier
There is currently an increasing trend in the consumption of meat analogs and fat substitutes
due to the health hazards by excessive consumption of meat. Simulating the texture and …
due to the health hazards by excessive consumption of meat. Simulating the texture and …
Development of low-fat/reduced-fat processed meat products using fat replacers and analogues
Y Kumar - Food Reviews International, 2021 - Taylor & Francis
High-fat content is required during the manufacturing of processed meat products with
desired quality characteristics; but due to the recent concern over the negative health …
desired quality characteristics; but due to the recent concern over the negative health …
Towards more sustainable meat products: Extenders as a way of reducing meat content
T Pintado, G Delgado-Pando - Foods, 2020 - mdpi.com
The low efficiency of animal protein (meat products) production is one of the main concerns
for sustainable food production. However, meat provides high-quality protein among other …
for sustainable food production. However, meat provides high-quality protein among other …
Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications
Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae
(Leguminosae) family. This crop is native to East Asia and is also commercially available in …
(Leguminosae) family. This crop is native to East Asia and is also commercially available in …
Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products
Highlights•Meat extenders are promising ingredients to formulate alternative meat
products.•Pulses, cereals, tubers, fruits, and by-products are the most exploited meat …
products.•Pulses, cereals, tubers, fruits, and by-products are the most exploited meat …
How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility
Pulses are increasingly being put forward as part of healthy diets because they are rich in
protein,(slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients …
protein,(slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients …
Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage
Consumers are increasingly interested in low-fat meat products. Therefore, there is demand
for new fat replacers that improve the quality of low-fat meat products. Whey protein isolate …
for new fat replacers that improve the quality of low-fat meat products. Whey protein isolate …
Physicochemical properties of pumpkin (Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient
T Öztürk, S Turhan - Journal of food processing and …, 2020 - Wiley Online Library
In this study, the physicochemical properties of pumpkin seed kernel (PSK) flour were
assayed and used as a fat replacer and functional ingredient in meatballs. Five different …
assayed and used as a fat replacer and functional ingredient in meatballs. Five different …
Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers
BACKGROUND Numerous non‐meat ingredients, such as hydrocolloids, starches, and
fibers, have been studied to improve texture characteristics and increase the ability to bind …
fibers, have been studied to improve texture characteristics and increase the ability to bind …
Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: Which is more practical?
This review details the different approaches to replacing animal fat used in meat products
with non-animal fat ingredients based on their physical forms during processing. Six different …
with non-animal fat ingredients based on their physical forms during processing. Six different …