Zobrazeno 1 - 10
of 255
pro vyhledávání: '"meat substitute"'
Autor:
Prostuti Chakravorty, Amit Baran Das
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-14 (2024)
Abstract The escalating issue of global warming is closely linked to greenhouse gas emissions resulting from agricultural practices and land use, which together account for roughly 23% of global emissions. Among these, livestock production is a major
Externí odkaz:
https://doaj.org/article/8baa6f53dc7e44a08fd7b1f5888dbb2c
Autor:
F. Fujisawa, H. Seki
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 3, Pp 268-276 (2024)
In the past few years, lifestyle-related diseases have been increasing, and meat intake has been linked to this increase. Therefore, in recent years, there have been attempts to use soybeans as a substitute for meat. Soybeans exhibit antioxidant and
Externí odkaz:
https://doaj.org/article/3b06b137d04240e1b67fd8b96d503cb2
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 3, Pp 314-325 (2024)
Research background. Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs. The aim of thi
Externí odkaz:
https://doaj.org/article/6fd6d0537525433e93a2b846a5841925
Autor:
Thies Petersen, Stefan Hirsch
Publikováno v:
Public Health Nutrition, Vol 26, Pp 3349-3358 (2023)
Abstract Objective: To assess and compare the (macro-)nutritional composition of red meat (RM) and poultry meat (PM) products with the emerging category of meat substitutes. Design: We use information on nutritional values per 100 g to estimate th
Externí odkaz:
https://doaj.org/article/c38b46d62381455ba0b1bc7c2a423609
Oxidation Status and Antioxidant Activity of Analogue Meat Products in Modified Atmosphere Packaging
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6713 (2024)
The study aims to assess the impact of modified atmosphere packaging (MAP) on the oxidation status of five types of analogue meat products, crucial for extending shelf life and maintaining quality, and seeks to optimize packaging strategies to mitiga
Externí odkaz:
https://doaj.org/article/4feec656be0744cd91f54c0c7a12071b
Publikováno v:
Journal of Chemical Engineering of Japan, Vol 56, Iss 1 (2023)
Meat substitutes production using plant-derived materials is attracting attentions as a solution for sustainable protein supply. We have previously reported the fabrication of soy protein-based fibers by combination of wet spinning and ionic cross-li
Externí odkaz:
https://doaj.org/article/acb3787d25e346d4a37699e5024a8136
Publikováno v:
British Food Journal, 2022, Vol. 124, Issue 13, pp. 93-108.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-09-2021-1051
Publikováno v:
Gels, Vol 10, Iss 3, p 173 (2024)
High-moisture extrusion of plant proteins to create meat-like structures is a process that has met with increasing attention in the recent past. In the process, the proteins are thermomechanically stressed in the screw section of the extruder, and th
Externí odkaz:
https://doaj.org/article/3869a426d8ae4c22be07104af5beee3d
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Akademický článek
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