Zobrazeno 1 - 10
of 1 046
pro vyhledávání: '"Plant-based meat"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 26-37 (2024)
In order to construct a suitable pea protein-based 3D printable meat analog system, this study explored the effects and mechanism of the addition of pea dietary fiber, gluten, gellan gum and glutamine transaminase on the 3D printing performance and p
Externí odkaz:
https://doaj.org/article/9c1c0e3ca3fa4cd4a64eab98881dd41b
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 45-53 (2024)
Since the development wave of plant-based food in China from 2019, the plant-based food industry has gone through a development process from "soaring and enthusiastic" to "calm and rational". The current development of the entire industry tends to be
Externí odkaz:
https://doaj.org/article/b23c128ed750476d93dc89825ce705cb
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:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Alternative meat (AltMeat), which includes plant-based and cultured meats, has the potential to improve the global food supply chain on numerous environmental and societal dimensions. Some of these gains, derived from lower animal meat consumption, c
Externí odkaz:
https://doaj.org/article/dba7f2e1f49e453783cefea67ac52479
Autor:
Logesh Dhanapal, Chyngyz Erkinbaev
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100293- (2024)
The excessive color variation in plant-based meat burgers (PB) during storage, arising from the interplay of multiple ingredients, suggests the acute need for real-time color monitoring techniques. This study reports the use of a smart-portable hyper
Externí odkaz:
https://doaj.org/article/a7848c573c86481ea975ea2b0b2cebcf
Autor:
Jing LIU, Na JIN, Chunqin SHI, Yongshuang LI, Qingsheng DENG, Xuanfei LUO, Yan LIU, Baojun YANG, Long NIE
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 8, Pp 216-226 (2024)
With the increasing awareness of healthy diet and environmental protection, plant-based meat products have been rapidly developed at home and abroad. The objective of this study was to examine how the ratio of pea tissue protein to gluten, along with
Externí odkaz:
https://doaj.org/article/66a6b29bf16742e08ade082860628756
Publikováno v:
Journal of Food Protection, Vol 88, Iss 1, Pp 100402- (2025)
As the interest in plant-based alternative food products has increased significantly in the last years, it is also important to investigate these products regarding microbiological aspects. The aim of this study was to assess the microbiological qual
Externí odkaz:
https://doaj.org/article/99ebe0381b654043a868dcb0fd7b2fbc
Autor:
Maria Shahid, Pankti Shah, Khanh Mach, Bibi Rodgers-Hunt, Tim Finnigan, Gary Frost, Bruce Neal, Michalis Hadjikakou
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100410- (2024)
Meat-based foods have significant environmental impacts that are lower for plant-based meat alternatives. Fungi-based mycoprotein offers another alternative to meat, but its comparative environmental impacts have not been comprehensively reviewed. We
Externí odkaz:
https://doaj.org/article/68f935b1c5c248ba873ca2f05b619557
Publikováno v:
Shipin yu jixie, Vol 40, Iss 6, Pp 221-226,240 (2024)
Cultivated meat, as an innovative substitute for conventional meat, is widely recognized as an effective solution to challenges such as meat supply shortages, environmental impacts, and animal welfare concerns. Based on the production technology used
Externí odkaz:
https://doaj.org/article/4929d695662041fd95f524626b81f2a5
Publikováno v:
Sustainable Futures, Vol 7, Iss , Pp 100183- (2024)
Meat-free foodstuffs that emulate key properties of meat, meat alternatives, are portrayed as instruments to contribute to a dietary transition towards more protein from non-animal sources, a protein transition. Although they promise the large audien
Externí odkaz:
https://doaj.org/article/8d6ab2fc90654461812b9b14cfc95aa4