
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
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
Food Research International, Год журнала: 2024, Номер 186, С. 114351 - 114351
Опубликована: Апрель 19, 2024
Язык: Английский
Процитировано
25Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 104868 - 104868
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
5Future 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
15Future Foods, Год журнала: 2025, Номер unknown, С. 100551 - 100551
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
1International 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
1Food 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
7Future 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
5Опубликована: 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
5Food Research International, Год журнала: 2024, Номер 187, С. 114406 - 114406
Опубликована: Апрель 22, 2024
Язык: Английский
Процитировано
5Journal 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
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