A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins
Plant bioactive compounds are important sources for the development of food, nutraceutical,
cosmetic, and pharmaceutical products. Ultrasound-assisted extraction is one of the …
cosmetic, and pharmaceutical products. Ultrasound-assisted extraction is one of the …
[HTML][HTML] Understanding barriers to consumption of plant-based foods and beverages: Insights from sensory and consumer science
Highlights•Sensory and consumer studies of plant-based (PB) meat and dairy alternatives
reviewed.•Sensory quality of PB products is lower than animal-based counterparts.• …
reviewed.•Sensory quality of PB products is lower than animal-based counterparts.• …
Foods for plant-based diets: Challenges and innovations
A Alcorta, A Porta, A Tárrega, MD Alvarez, MP Vaquero - Foods, 2021 - mdpi.com
Plant-based diets have become popular as a means of reducing the environmental footprint
of the diet and promoting human health and animal welfare. Although the percentages of …
of the diet and promoting human health and animal welfare. Although the percentages of …
Enhanced alkaline extraction techniques for isolating and modifying plant-based proteins
The global demand for plant-based proteins is rising due to environmental, sustainability,
animal welfare, and human health concerns associated with animal proteins produced by …
animal welfare, and human health concerns associated with animal proteins produced by …
[HTML][HTML] Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives
The development of plant-based meat is drawing considerable attention from scientific and
industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a …
industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a …
Effect of information on consumers' sensory evaluation of beef, plant-based and hybrid beef burgers
This study assessed the effect of providing information on the consumers' sensory
evaluation of three burgers: 100% beef, 100% plant-based and a hybrid (60% beef and 40 …
evaluation of three burgers: 100% beef, 100% plant-based and a hybrid (60% beef and 40 …
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification
M Cardona, D Izquierdo, JM Barat… - … Food Research and …, 2023 - Springer
The aim of this work was to determine the main sensory and non-sensory attributes that
influence choice of meat and meat products, and to review the latest trends in sensory …
influence choice of meat and meat products, and to review the latest trends in sensory …
The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package
The NOVA classification of food items has become increasingly popular and is being used in
several observational studies as well as in nutritional guidelines and recommendations. We …
several observational studies as well as in nutritional guidelines and recommendations. We …
[HTML][HTML] Effect of plant protein extrudates on hybrid meatballs–Changes in nutritional composition and sustainability
To feed the world's growing population in the future, there must be a protein transition from
animal-based to more sustainable, plant-based sources. Hybrid plant-meat products can …
animal-based to more sustainable, plant-based sources. Hybrid plant-meat products can …
[HTML][HTML] Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties
C Badia-Olmos, J Sánchez-García, L Laguna… - Food Research …, 2024 - Elsevier
The need to provide novel, nutritious plant-based products requires seeking high-value,
sustainable protein sources, like quinoa and lentils, having an increased digestibility and …
sustainable protein sources, like quinoa and lentils, having an increased digestibility and …