Background: Freezing is one of the most common methods for preserving meat and meat
products. Ice crystals are a key factor in the quality of frozen meat and meat products …

Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …

A dietary shift from animal-based foods to plant-based foods in high-income nations could
reduce greenhouse gas emissions from direct agricultural production and increase carbon …

Background Novel food matrices with high protein content and biological value, good amino
acid profile, and functionality based on algae, insects, plants, fungi, and microbial proteins …

Highlights•The 3D printing (3DP) of food is innovative approach in functional food
production.•The major benefits of 3DP are product diversity, customization and …

The growing consumer awareness of climate change and the resulting food sustainability
issues have led to an increasing adoption of several emerging food trends. Some of these …

The nutritional components of different parts (meat, head, shell and tail) of Litopenaeus
vannamei (Lv), Macrobrachium rosenbergii (Mr), Penaeus monodon (Pm), Fenneropenaeus …

The development of alternative sources of protein ingredients is in the hotspot, as the plant-
based food market has enormously grown worldwide in the last decade. The present study …

The effect of replacing 20% pork meat in cooked sausages by Pea Protein Isolate (PPI), pea
Low Moisture Extrudates (LME), and pea High Moisture Extrudate (HME) on the nutritional …

Nutritional information of burgers launched in the EU market during 2020 was retrieved from
their labels. Products were initially classified into four types: ie, veggie, red meat-, fish-and …