Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables DOI Creative Commons
So‐Jeong Kim,

Donghan Lee,

Jeong-Jae Lee

и другие.

Foods, Год журнала: 2024, Номер 13(23), С. 3746 - 3746

Опубликована: Ноя. 22, 2024

We investigated the textural characteristics of plant-based meat alternatives based on root vegetables, including

Язык: Английский

Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins DOI
Tianyu Su, Bei Le, Wei Zhang

и другие.

Food Research International, Год журнала: 2024, Номер 186, С. 114351 - 114351

Опубликована: Апрель 19, 2024

Язык: Английский

Процитировано

25

Mushrooms in innovative food products: challenges and potential opportunities as meat substitutes, snacks and functional beverages DOI
Alex Graça Contato, Carlos Adam Conte‐Júnior

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 104868 - 104868

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

5

Extraction process and applications of mushroom-derived protein hydrolysate: A comprehensive review DOI Creative Commons
Hilary Kwesi Ketemepi, Mohd Azrie Awang, Jaya Seelan Sathiya Seelan

и другие.

Future Foods, Год журнала: 2024, Номер 9, С. 100359 - 100359

Опубликована: Апрель 30, 2024

Significant attention is focused on mushrooms and mushroom protein hydrolysates owing to their sustainability nutritional profile with different uses in diverse industries. This review examines the composition, functional properties, production methods applications of hydrolysates. It commenced a brief overview where importance food, pharmaceutical, cosmetic, agricultural industries were explored. The significance as alternatives animal proteins applicable producing was discussed. Methods including conventional (chemical enzymatic) extraction, ultrasound-assisted microwave-assisted extractions used extract during Using enzymeassisted- ultrasound-extraction enhance extraction efficiency exclusively highlighted promising technique. To obtain enhanced yield quality, desired characteristics, crucial factors consisting pH, temperature, time, solvent type, enzyme concentration ratio-ofsubstrate- need be optimized. physicochemical properties are summarized. Variability species, efficiency, selection cost, standardization, consumer perception which constitute challenges limitations for application addressed. Research should conducted optimize hydrolysis processes explore new species.

Язык: Английский

Процитировано

15

Future Trends in Plant-based Meat: Consumer Perception, Market Growth and Health Benefits DOI Creative Commons
Janifer Raj Xavier,

Sahana Hevlin S,

Dimple Vats

и другие.

Future Foods, Год журнала: 2025, Номер unknown, С. 100551 - 100551

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

1

Retail practices for plant-based meat alternatives in Italy DOI Creative Commons
Antonella Samoggia, Giulia Rossi, Giuseppe Macaione

и другие.

International Journal of Retail & Distribution Management, Год журнала: 2025, Номер unknown

Опубликована: Фев. 20, 2025

Purpose This study explores in-store retail sales practices for alternative protein products in Italy, with a focus on plant-based meat alternatives (PBMAs) compared to conventional products. It also investigates PBMA across different brand and business orientations uncover disparities practices, attention discount retailing. Design/methodology/approach Data are collected Bologna, mid-size metropolitan area during autumn 2023. The methodology involved conducting in-person store audits ten supermarkets hypermarkets. data encompasses variables such as type, product format, price, promotions, shelf placement orientation. elaboration includes Analysis of variance (ANOVA) testing multivariate linear regression. Findings Results support that management price higher, offer fewer promotions place them the “ready-to-eat” department versus department, if suggests Italian retailers do not consider direct meat, but rather distinct food category its own practices. reveals protein-orientation influence pricing sales. Retailers’ managerial approach shapes consumer purchasing behavior. Originality/value is pioneering research PBMA, rapidly expanding category. focuses country where interest remains limited shows significant potential growth. Finally, it provides detailed analysis balancing

Язык: Английский

Процитировано

1

Recent Research Advances in Meat Analogues: A Comprehensive Review on Production, Protein Sources, Quality Attributes, Analytical Techniques Used, and Consumer Perception DOI Creative Commons
Mohd Affan Baig,

Feyisola Fisayo Ajayi,

Marwa Hamdi

и другие.

Food Reviews International, Год журнала: 2024, Номер unknown, С. 1 - 32

Опубликована: Окт. 8, 2024

Recently, there has been significant research on plant-based meat as a substitute for animal meat. However, developing analogues with suitable techno-functional properties and meat-like texture presents several challenges. In lieu of meat, meats offer sustainable healthy alternative. The nutritional textural are mostly influenced by the specific type proteins utilized various processing techniques implemented. Despite this, alternative sourced from plants such legumes, pulses, cereals, continue to be underutilized, limited done their use in analogue development. sustainability production technologies selection can have direct impact both cost effectiveness consumer analogues. challenges associated development gluten-free currently being examined. Moreover, extraction employed isolation plant paramount importance, they contribute organoleptic attributes By utilizing advanced sustainably utilize diverse proteins, it is feasible conquer encountered products that palatable consumers food industry. this review we discussed functional roles ingredients additives enhancing current used texturizing Further analytical methods testing quality technological perception/acceptability-related opportunities.

Язык: Английский

Процитировано

7

Non-invasive characterization of color variation in plant-based meat burgers using portable hyperspectral imaging device and multivariate image analysis DOI Creative Commons
Logesh Dhanapal, Chyngyz Erkinbaev

Future Foods, Год журнала: 2024, Номер 9, С. 100293 - 100293

Опубликована: Янв. 4, 2024

The excessive color variation in plant-based meat burgers (PB) during storage, arising from the interplay of multiple ingredients, suggests acute need for real-time monitoring techniques. This study reports use a smart-portable hyperspectral imaging device visible-near-infrared coupled with multivariate data and image analysis prediction PB samples different formulations storage. Principal Components Analysis (PCA) Partial Least Squares Regression (PLSR) were applied to explore spectral features predict CIE- L*, a*, b*. PCA on showed successful spatial separation based stability. PLSR models full range possessed good accuracies L* (R2P = 0.88, RMSEP 0.94), a* 0.98, 0.15), b* 0.92, 0.31). Prediction capabilities simplified improved 0.99, 0.09) B-iPLS, 0.95, 0.23) B-iPLS. Pixel-by-pixel maps unveiled pattern deterioration concerning individual base ingredients samples. results unravel feasibility developing multi-spectral technique quantification visualization evolution analogs.

Язык: Английский

Процитировано

5

Sustainable food. Production and consumption perspectives DOI Creative Commons
Barbara Borusiak, Szymon Cyfert, Bazyli Czyżewski

и другие.

Опубликована: Фев. 26, 2024

Sustainable food security is a pressing global challenge, requiring research and advocacy for both production consumption practices. On one hand, the focus of lies in development technologies processes that enable with minimal losses reduced negative environmental impact. other efforts are directed towards strengthening positive attitudes among consumers, promoting environmentally friendly diets, reducing losses. This book aims to address this challenge by exploring sustainable systems from consumption. Through literature reviews, original research, perspectives, seeks disseminate concept sustainability scientists, researchers, practitioners. We hope monograph will contribute, albeit modestly, making more sustainable.

Язык: Английский

Процитировано

5

Development of plant-based whole egg analogs using emulsion technology DOI
Hualu Zhou, Giang Vu,

Qian Ju

и другие.

Food Research International, Год журнала: 2024, Номер 187, С. 114406 - 114406

Опубликована: Апрель 22, 2024

Язык: Английский

Процитировано

5

Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants DOI Creative Commons
David Fechner, Bettina Grün, Sara Dolničar

и другие.

Journal of Sustainable Tourism, Год журнала: 2024, Номер 33(2), С. 333 - 356

Опубликована: Апрель 22, 2024

Eating less meat when dining out can help mitigate climate change. Plant-based meats facilitate the transition to a more environmentally sustainable tourism sector. However, uptake of these products remains low. Building on capability-opportunity-motivation behaviour model, this study identifies main reasons for general population restaurant patrons reject plant-based meats: they prefer and traditional vegetable dishes; are concerned about not enjoying perceive dishes as too expensive. Accounting heterogeneity among diners leads identification six distinct consumer segments, which differ in their ordering restaurants. From empirical insights, we derive recommendations professionals how entice specific segments order identify future avenues research.

Язык: Английский

Процитировано

4