High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …
polysaccharides into fibrous structure that is used in the industrial production of meat …
Development of meat analogs: Focus on the current status and challenges of regulatory legislation
K Zhang, M Zang, S Wang, Z Zhang… - … reviews in food science …, 2023 - Wiley Online Library
Population growth and the rising enthusiasm for meat consumption in develo** countries
have increased the global demand for animal protein. The limited increase in traditional …
have increased the global demand for animal protein. The limited increase in traditional …
[HTML][HTML] Growth and survival of common spoilage and pathogenic bacteria in ground beef and plant-based meat analogues
To better understand the microbial quality and safety of plant-based meat analogues, this
study investigated the changes of native microflora present in soy-and pea-based meat …
study investigated the changes of native microflora present in soy-and pea-based meat …
Restructuring plant-derived composites towards the production of meat-analog based coated fried food
This study utilized different plant-based composites to develop restructured meat-analog
(MA). Physicochemical, thermal, mechanical, structural, and sensory properties of …
(MA). Physicochemical, thermal, mechanical, structural, and sensory properties of …
Significance of fermentation in plant-based meat analogs: a critical review of nutrition, and safety-related aspects
Plant-based meat analogs have been shown to cause less harm for both human health and
the environment compared to real meat, especially processed meat. However, the intense …
the environment compared to real meat, especially processed meat. However, the intense …
Multifractal analysis of meat-analog based coated fried foods texture profile
Texture profile of meat-analog (MA) based fried food products is a complex structure, and
rarely studied subject. MA-based fried products mechanical-texture-profile were considered …
rarely studied subject. MA-based fried products mechanical-texture-profile were considered …
Plant-based fish analogs—a review
Recently, plant-based food has become important in the global food market. The increasing
demand for plant-based food is a consequence of the increase in both environmental …
demand for plant-based food is a consequence of the increase in both environmental …
[HTML][HTML] Oxygen and air cold plasma for the inactivation of Bacillus cereus in low-water activity soy powder
MT Fernández-Felipe, MI Valdez-Narváez… - Food Research …, 2024 - Elsevier
Cold plasma (CP) technology is a promising alternative to thermal treatments for the
microbial decontamination of foods with low-water activity. The aim of this work is study the …
microbial decontamination of foods with low-water activity. The aim of this work is study the …
[HTML][HTML] Sorbic acid is an efficient preservative in pea-based meat analogues
P Melin - Lwt, 2024 - Elsevier
The popularity of plant-based alternatives to meat has increased due to advancements in
important attributes such as taste. Using adequate processing at elevated temperatures …
important attributes such as taste. Using adequate processing at elevated temperatures …
The chemical and microbiological safety of emerging alternative protein sources and derived analogues: A review
Climate change and changing consumer demand are the main factors driving the protein
transition. This shift toward more sustainable protein sources as alternatives to animal …
transition. This shift toward more sustainable protein sources as alternatives to animal …