High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …

Plant-based meat analogues (ie, plant-based meat alternatives or substitutes, or vegan
meats) are becoming more and more popular. The quality of the available products is …

Pea protein isolates (PPI) and rice protein isolates (RPI) were used as meat extenders at
different concentration levels (3%, 6%, 9%, and 12%) for the development of chicken …

Currently, plant‐based analogs are presented as healthier alternatives to the products they
are intended to replace. However, the processing to which ultra‐processed plant‐based …

The microbiological status of 10 raw plant-based ground meat products was assessed to
obtain insight into contamination levels and the types of bacteria present in these meat …

The research paper depicts the development and storage evaluation of jackfruit-based meat
analogue. Meat analogue is a product produced from vegetarian ingredients but it …

Son yıllarda popülaritesi artan ve yeni ürün grupları arasında yer alan et analogları,
çoğunlukla bitkisel proteinlerin hammadde olarak kullanıldığı ve son ürüne eti andıran …

Plant-based meat analogues are products that mimic the appearance, flavour, mouthfeel,
fibrous texture, and chemical characteristics of meat products but made from plant origins …

The purpose of this study was a comparative analysis of the nutritional-economic
characteristics of fresh minced meat rolls, marketed under its own brand in the main …

Maintaining sausage analogue quality during a thawing process and storage is important for
increasing consumer satisfaction. Following new trends and prevalence of plant-based …