Zobrazeno 1 - 10
of 411
pro vyhledávání: '"Meat analogue"'
Autor:
EFSA Panel on Genetically Modified Organisms (GMO), Josep Casacuberta, Francisco Barro, Albert Braeuning, Pilar Cubas, Ruud deMaagd, Michelle M. Epstein, Thomas Frenzel, Jean‐Luc Gallois, Frits Koning, Antoine Messéan, F. Javier Moreno, Fabien Nogué, Giovanni Savoini, Alan H. Schulman, Christoph Tebbe, Eve Veromann, Andrea Gennaro, Aina Belen Gil Gonzalez, José Ángel Gómez Ruiz, Tilemachos Goumperis, Dafni Maria Kagkli, Paolo Lenzi, Aleksandra Lewandowska, Pietro Piffanelli, Reinhilde Schoonjans
Publikováno v:
EFSA Journal, Vol 22, Iss 11, Pp n/a-n/a (2024)
Abstract Genetically modified Komagataella phaffii strain MXY0541 was developed to produce soy leghemoglobin by introducing the LGB2 coding sequence encoding leghemoglobin from soybean (Glycine max). The molecular characterisation data and bioinforma
Externí odkaz:
https://doaj.org/article/ee514dc706d143cfb1485f1057278742
Autor:
José de Jesus González-Regalado, Efigenia Montalvo-González, Herenia Adilene Miramontes-Escobar, Maribel Jiménez-Fernández, María de Lourdes García-Magaña, Martina Alejandra Chacón-López, Jaza AlShammari, Rosa Isela Ortiz-Basurto
Publikováno v:
Emirates Journal of Food and Agriculture, Vol 36, Iss , Pp 1-11 (2024)
Thermal processing is the most efficient and economical technique for the long-term preservation of tender jackfruit in ready-to-cook form on a commercial-scale. The present study investigated the effect of boiling (80, 90 and 100 °C for 5, 10 and 1
Externí odkaz:
https://doaj.org/article/fc2b2834e8134a4b91c74791a15eab51
Publikováno v:
In Food Chemistry 1 April 2025 470
Autor:
EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Gisela Degen, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Sabina Passamonti, Peter Moldeus, Romina Shah, Ine Waalkens‐Berendsen, Matthew Wright, José Manuel Barat Baviera, David Gott, Lieve Herman, Jean‐Charles Leblanc, Detlef Wölfle, Jaime Aguilera Entrena, Gabriele Gagliardi, Ana Maria Rincon, Laura Ruggeri, Camilla Smeraldi, Alexandra Tard, Laurence Castle
Publikováno v:
EFSA Journal, Vol 22, Iss 6, Pp n/a-n/a (2024)
Abstract The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive in accordance with Regulation (EC) No 1331/2008. T
Externí odkaz:
https://doaj.org/article/8a3f79b9a1214ad99b626180adf77bab
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Efforts towards sustainable food systems have stimulated the development of plant-based alternatives to meat and milk. However, the debate on the nutritional quality of (processed) plant products compared to animal products remains unresolved, and co
Externí odkaz:
https://doaj.org/article/a8b4493422914a1c9e422dcc43963604
Autor:
Aditya Bali, Aelita Zabulionė, Shreya Pravin Kumar, Dovilė Liudvinavičiūtė, Laura Pečiulytė, Ramunė Rutkaitė, Per Ertbjerg, Alvija Šalaševičienė
Publikováno v:
Heliyon, Vol 10, Iss 12, Pp e32614- (2024)
Abstract: We developed and applied 4 extrusion regimens (moisture content between 30 % and 60 % and temperature from 110 °C to 120 °C) with twin-screw extruder for valorising soy press cakes, byproduct of soy drink (Soyd) and tofu (Soyt) manufactur
Externí odkaz:
https://doaj.org/article/d5019d2a909a425686e65ea59ca6ed06
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100305- (2024)
The plant-based meat analogue (PBMA) market in Australia is growing, as it is globally, based on the potential of the products’ healthiness and sustainability. The potential of current commercially available PBMAs in Australia is assessed based on
Externí odkaz:
https://doaj.org/article/695ae503a5e349a9a244458dc42b59cb
Publikováno v:
Agrointek, Vol 17, Iss 3, Pp 508-516 (2023)
Tempeh is a local potential to make meat analog as an alternative to common materials such as isolated soy protein and gluten. This study aims to determine the effect of adding tempeh flour on chemical characteristics, cooking loss, and preference le
Externí odkaz:
https://doaj.org/article/60168064e1ef4a2099c3dd318111600d
Publikováno v:
Foods, Vol 13, Iss 15, p 2314 (2024)
The markets for plant-based meat analogues (PBMAs) are growing worldwide, showing the increasing consumer demand for and acceptance of these new products. Three-dimensional (3D) food printing is a new technology with huge potential for printing produ
Externí odkaz:
https://doaj.org/article/489ccb65aa7b476dbd45968955ac443b
Publikováno v:
Foods, Vol 13, Iss 11, p 1748 (2024)
Soy remains the legume protein of excellence for plant-based meat alternatives due to its fiber-forming potential. In this study, protein-rich powders from soy protein isolate (SPI), concentrate (SPC), and their mixture (SPM) were thoroughly characte
Externí odkaz:
https://doaj.org/article/ceae426c96804c3a9c69e3bcb809b914