Plant Taxa as Raw Material in Plant-Based Meat Analogues (PBMAs)—A Patent Survey DOI Open Access
Kinga Kostrakiewicz-Gierałt

Nutrients, Journal Year: 2024, Volume and Issue: 16(23), P. 4054 - 4054

Published: Nov. 26, 2024

: The environmental problems associated with meat production, the pain and distress of animals, health have contributed to increased appreciation alternatives.

Language: Английский

Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products DOI
David Julian McClements

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(3)

Published: March 29, 2024

Abstract Many consumers are adopting plant‐centric diets to address the adverse effects of livestock production on environment, health, and animal welfare. Processed plant‐based foods, including product analogs (such as meat, seafood, egg, or dairy analogs) traditional substitutes tofu, seitan, tempeh), may not be desirable a broad spectrum consumers. This article introduces new category foods specifically designed overcome limitations current substitutes: novel (NAPS). NAPS contain high levels nutrients encouraged proteins, omega‐3 fatty acids, dietary fibers, vitamins, minerals) low discouraged salt, sugar, saturated fat). Moreover, they have wide range appearances, textures, mouthfeels, flavors. For instance, could red, orange, green, yellow, blue, beige; spheres, ovals, cubes, pyramids; hard/soft brittle/pliable; lemon, thyme, curry, chili flavored. Consequently, there is great flexibility in creating that eaten situations where products normally consumed, for example, with pasta, rice, potatoes, bread, soups, salads. reviews science behind formulation NAPS, highlights factors impacting their appearance, texture, flavor, nutritional profile, discusses methods can used formulate, produce, characterize them. Finally, it stresses need further studies this especially sensory consumer aspects.

Language: Английский

Citations

10
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product DOI Creative Commons
Maja Benković, Ana Jurinjak Tušek,

Tea Sokač Cvetnić

et al.

Gels, Journal Year: 2023, Volume and Issue: 9(12), P. 921 - 921

Published: Nov. 22, 2023

Plant-based meat analogues are food products made from vegetarian or vegan ingredients that intended to mimic taste, texture and appearance of meat. They becoming increasingly popular as people look for more sustainable healthy protein sources. Furthermore, plant-based foods marketed with a low carbon footprint represent contribution the consumers industry cleaner climate-change-free Earth. Production processes often include technologies such 3D printing, extrusion shear cell where have be carefully picked because their influence on structural textural properties final product, and, in consequence, consumer perception acceptance product. This review paper gives an extensive overview analogue components, which affect structure discusses complex interaction those reflects numerous studies been performed area, but also emphasizes need future research optimization mixture used production, well production process.

Language: Английский

Citations

14
Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein DOI
Yu Wang, Xuefeng Wang, Jie Guo

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 460, P. 140386 - 140386

Published: July 8, 2024

Language: Английский

Citations

4
Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives DOI
Xin Zhang, Ao Shen,

Zhaonan Zhang

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 460, P. 140458 - 140458

Published: July 15, 2024

Language: Английский

Citations

4
Functional Properties of Oleogels and Emulsion Gels as Adipose Tissue Mimetics DOI Creative Commons

Elyse S. Czapalay,

Alejandro G. Marangoni

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: unknown, P. 104753 - 104753

Published: Oct. 1, 2024

Language: Английский

Citations

4
Impact of soy/pea protein isolate–oil interactions on the physicochemical and structural properties of high-moisture texturized proteins under different oil concentrations DOI
Ji-Yeun Lee, Hyun Woo Choi, Myeongsu Jo

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 140026 - 140026

Published: Jan. 1, 2025

Language: Английский

Citations

0
Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths DOI
Xiuli Wu,

Jianwen Zhang,

Xinzhu Miao

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 203, P. 115836 - 115836

Published: Jan. 30, 2025

Language: Английский

Citations

0
Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions DOI
Xuerui Li, Zhenghang Xu, Xiaoyun Xu

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: 157, P. 104885 - 104885

Published: Feb. 2, 2025

Language: Английский

Citations

0
Effect of fatty acid chain length on physicochemical properties and structural characteristics of high-moisture meat analogues based on soy-hemp-wheat protein DOI

Sun Meng-yuan,

Zhouliang Sun,

Xinghui Wu

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 475, P. 143353 - 143353

Published: Feb. 11, 2025

Language: Английский

Citations

0
Recent advances in the modification of soy proteinase: Enzyme types, structural and functional characteristics, and applications in foods DOI

Yukun Pei,

Shizhang Yan,

Yi Liao

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 207, P. 116056 - 116056

Published: Feb. 24, 2025

Language: Английский

Citations

0