Background Plant-based meat analog production is a strategy for simulating a novel form of
meat and has driven the interest of researchers in replacing animal meat consumption …

This review describes the effects of processing and preservation technologies on sensory
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …

The effect of the independent (0.36%) and combined (0.36% in proportion 0.5: 0.5, 0.7: 0.3,
and 0.3: 0.7) addition of xanthan gum and guar gum on the rheological, textural, and …

Abstract 3D printing is an innovation that promises to revolutionize food formulation and
manufacturing processes. Preparing foods with customized sensory attributes from different …

Abstract Three-dimensional (3D) printing is a fast-develo** digital technology with
colossal market scope in food and nutrition technology, providing a platform for establishing …

In this study, we propose a method for the texture of meat analogs through artificial muscle
fiber insertion based on cross-linkable hydrocolloids using a coaxial nozzle-assisted three …

One of the recent, innovative, and digital food revolutions gradually gaining acceptance is
three-dimensional food printing (3DFP), an additive technique used to develop products …

Abstract Three-dimensional (3D) printing is a new technique used to construct complex
geometric forms for personalized nutrition and customization. With good rheological and …

Abstract Three-dimensional (3D) printing, as an emerging technology, is driving great
progress in the food industry. In the meat field, 3D printing is expected to replace the …

Background Decreasing land assets as a result of global population growth present
significant obstacles to food security. Aquatic foods, also referred to as blue foods, harvested …