Plant-based meat analogues: From niche to mainstream
F Boukid - European food research and technology, 2021 - Springer
Meat analogues are gradually moving from niche to mainstream products. These products
are gaining popularity due to surging consumer demand for plant-based products as “better …
are gaining popularity due to surging consumer demand for plant-based products as “better …
A brief review of the science behind the design of healthy and sustainable plant-based foods
DJ McClements, L Grossmann - NPJ science of food, 2021 - nature.com
People are being encouraged to consume more plant-based foods to reduce the negative
impacts of the modern food supply on human and global health. The food industry is …
impacts of the modern food supply on human and global health. The food industry is …
[HTML][HTML] Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization
JMR Diaz, K Kantanen, JM Edelmann… - Innovative Food Science …, 2022 - Elsevier
A new generation of plant-based texturized meat analogues attempts to boost the
consumption of dietary fiber. In the present study, oat fiber concentrate (OFC) and pea …
consumption of dietary fiber. In the present study, oat fiber concentrate (OFC) and pea …
Meat alternatives: Evolution, structuring techniques, trends, and challenges
MS Vallikkadan, L Dhanapal, S Dutta… - Food Engineering …, 2023 - Springer
The global meat substitute industry is estimated to be worth $8.1 billion by 2026. Prevailing
health consciousness among consumers and their concern for the future environment has …
health consciousness among consumers and their concern for the future environment has …
Effects of feed moisture content on the physical and nutritional quality attributes of sunflower meal-based high-moisture meat analogues
Adding value to food industry by-products, like sunflower meal (SFM), through their
utilization as ingredients in new food products can improve sustainability of food systems …
utilization as ingredients in new food products can improve sustainability of food systems …
[HTML][HTML] Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue
Hempseed protein concentrate (HPC) was extracted from hempseed press cake with a
protein content of 85.7% and co-extruded with oat fibre residue (OFR) to produce high …
protein content of 85.7% and co-extruded with oat fibre residue (OFR) to produce high …
Optimization of Hemp (Cannabis sativa L.) Protein Extraction and Characterization of Protein Structure, Function, and Nutritional Quality across Different Cultivars
LM Eckhardt - 2022 - search.proquest.com
The global population is predicted to reach 9.7 billion people in 2050, presenting a
significant challenge of producing enough nutritious food in a sustainable way. Specifically …
significant challenge of producing enough nutritious food in a sustainable way. Specifically …
A brief review of the science behind the design of healthy and sustainable plant-based foods
MCD Julian, L Grossmann - NPJ Science of Food, 2021 - search.proquest.com
People are being encouraged to consume more plant-based foods to reduce the negative
impacts of the modern food supply on human and global health. The food industry is …
impacts of the modern food supply on human and global health. The food industry is …
[HTML][HTML] The impact of enzyme-assisted extraction on the applicability of oat proteins in different food systems
M Immonen - 2023 - helda.helsinki.fi
Although oats are a common ingredient in many foods, product development can prove
challenging given the limited techno-functional properties of oat protein ingredients. There is …
challenging given the limited techno-functional properties of oat protein ingredients. There is …