The development history and recent updates on soy protein-based meat alternatives
T Zhang, W Dou, X Zhang, Y Zhao, Y Zhang… - Trends in Food Science …, 2021 - Elsevier
Background Owing to the rapid growth of the world's population and the consequent effects
on the consumption of natural resources, we are facing increasing shortages in availability …
on the consumption of natural resources, we are facing increasing shortages in availability …
Novel protein sources for applications in meat-alternative products—Insight and challenges
Many people are increasingly interested in a vegetarian or vegan diet. Looking at the
research and the available options in the market, there are two generations of products …
research and the available options in the market, there are two generations of products …
Meat analogues: Health promising sustainable meat substitutes
There is a scarcity of protein of high biological value due to rapid increase in the world
population and limited natural resources. Meat is a good source of protein of high biological …
population and limited natural resources. Meat is a good source of protein of high biological …
Technological interventions in improving the functionality of proteins during processing of meat analogs
Meat analogs have opened a new horizon of opportunities for develo** a sustainable
alternative for meat and meat products. Proteins are an integral part of meat analogs and …
alternative for meat and meat products. Proteins are an integral part of meat analogs and …
[HTML][HTML] Processing, quality, safety, and acceptance of meat analogue products
C Sun, J Ge, J He, R Gan, Y Fang - Engineering, 2021 - Elsevier
Rapid global population growth has caused an increasing need for products containing
protein. Meat products are the most common high-protein food source, but impact the …
protein. Meat products are the most common high-protein food source, but impact the …
Effect of binding agents on quality characteristics of mushroom based sausage analogue
B Arora, S Kamal, VP Sharma - Journal of Food Processing and …, 2017 - Wiley Online Library
Abstract Effect of binding agents (carrageenan, soy protein concentrate, casein and xanthan
gum) at different concentrations on quality characteristics and nutritional properties of …
gum) at different concentrations on quality characteristics and nutritional properties of …
Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein …
In this study, textured vegetable protein (TVP) based on soy protein isolate, wheat gluten,
and corn starch was prepared at a 5: 3: 2 (w/w) ratio using a low-moisture extrusion process …
and corn starch was prepared at a 5: 3: 2 (w/w) ratio using a low-moisture extrusion process …
Transforming plant proteins into plant-based meat alternatives: Challenges and future scope
P Prajapati, M Garg, N Singh, R Chopra, A Mittal… - Food Science and …, 2024 - Springer
The global transition towards sustainable living has led to a growing demand for innovative
food products that enhance environmental sustainability. Traditional meat production is …
food products that enhance environmental sustainability. Traditional meat production is …
Edible mushrooms: A sustainable novel ingredient for meat analogs
Meat products are ubiquitously consumed for their higher protein content and characteristic
organoleptic properties. The enhanced capacities of meat production to meet the demands …
organoleptic properties. The enhanced capacities of meat production to meet the demands …
Development of Plant based meat analogue
S Mishal, S Kanchan, P Bhushette… - Food Science and …, 2022 - ijfsab.com
Plant-based meat analogue is a mimicked product that looks like animal meat along with
nutritional qualities, beneficial health effects, and sensory characteristics. The main objective …
nutritional qualities, beneficial health effects, and sensory characteristics. The main objective …