Demand for plant‐based meat alternatives has increased in recent years due to concerns
about health, ethics, the environment, and animal welfare. Nevertheless, the market share of …

Background Plant-based meat analogues (PBMA) are promising to address the issue of
imbalance between global meat supply and demand. PBMA can contribute to an …

Population growth and the rising enthusiasm for meat consumption in developing countries
have increased the global demand for animal protein. The limited increase in traditional …

Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-
grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel …

The development of plant-based meat analogs is currently hindered by the beany flavor
generated by raw soybean protein and extrusion processing. Wide concern has led to …

Simple Summary Goat and sheep by-products are the source of many healthy and
biologically active compounds that have significant potential to provide new and valuable …

In this study, textured vegetable protein (TVP) based on soy protein isolate, wheat gluten,
and corn starch was prepared at a 5: 3: 2 (w/w) ratio using a low-moisture extrusion process …

Encapsulation of flavor and aroma compounds has been largely explored in order to meet
appraisal demands from consumers by improving the impact of flavor during the …

Pre-extrusion flavoring with butyric acid and cysteine, as aroma precursors, was used for
production of cheese-flavored expanded corn-based snacks. The effects of extrusion …

Interactions of the flavoring compounds hexyl acetate (HxAc), heptyl acetate (HpAc), linalyl
formate (LiFo), linalyl acetate (LiAc), geraniol, linalool, limonene, and myrcene with soy …