The development of plant-based meat is drawing considerable attention from scientific and
industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a …

Although traditional meat products are highly popular with consumers, the high levels of
unsaturated fatty acids and cholesterol present significant health concerns. However, simply …

Highlights●Plant-based lipids are being developed to replace those found in
meat.●Different technologies are being utilized to create plant-based lipids.●Structured …

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 …

In this study, the gel properties of myofibrillar proteins (MPs) from four meat sources (fish,
beef, sheep, and pork) were compared. Oscillatory rheology measurements including …

There is growing consumer demand for plant-based meat and seafood analogs due to
ethical, environmental, and health concerns associated with the production of real meat and …

Replicating the functionality of animal fat with its plant/microbial counterparts plays a key
role in successful design of plant-based analogues of animal-derived foods. Given the …

The purpose of this study was to investigate the effect of Kappa (к)-carrageenan on texture
and perception of saltiness of low salt surimi. The low-field nuclear magnetic resonance (LF …

The increasing occurrence of obesity and other non-communicable diseases has shifted the
human diet towards reduced calorie intake. This drives the market to develop low-fat/non-fat …

The heat treatment after non-aseptic homogenization is sufficient to ensure the
microbiological safety of the product, but such a sequence of processes may affect the …