Cargando…

Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects

The growing need for plant-based meat alternatives promotes the rapid progress of the food industry. Processing methods employed in plant-based meat production are critical to preserving and enhancing their nutritional content and health benefits, directly impacting consumer acceptance. Unlike anima...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yu, Jialing, Wang, Liyuan, Zhang, Zhaowei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670130/ https://www.ncbi.nlm.nih.gov/pubmed/38002236 http://dx.doi.org/10.3390/foods12224180

Ejemplares similares

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects
por: Mohd Azmi, Syahira Izyana, et al.
Publicado: (2023)

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
por: McClements, David Julian, et al.
Publicado: (2021)

Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets
por: Rizzolo-Brime, Lucía, et al.
Publicado: (2023)

Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing
por: Yang, Lingyu, et al.
Publicado: (2023)

Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends
por: Safdar, Bushra, et al.
Publicado: (2022)

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities
por: Andreani, Giulia, et al.
Publicado: (2023)

Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach
por: Romão, Bernardo, et al.
Publicado: (2023)

Sustainable Future Protein Foods: The Challenges and the Future of Cultivated Meat
por: Chodkowska, Karolina A., et al.
Publicado: (2022)

Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat
por: Arora, Shubhangi, et al.
Publicado: (2023)

Particle filled protein-starch composites as the basis for plant-based meat analogues
por: Dobson, Stacie, et al.
Publicado: (2022)

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components
por: Zhao, Di, et al.
Publicado: (2022)

Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives
por: Sengar, Animesh Singh, et al.
Publicado: (2023)

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
por: Gómez, Inmaculada, et al.
Publicado: (2020)

Part Meat and Part Plant: Are Hybrid Meat Products Fad or Future?
por: Grasso, Simona, et al.
Publicado: (2020)

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein
por: Hadi, Joshua, et al.
Publicado: (2021)

Safe meat-handling knowledge, attitudes and practices of private and government meat processing plants' workers: implications for future policy
por: ADESOKAN, H.K., et al.
Publicado: (2014)

Environmentally Optimal, Nutritionally Sound, Protein and Energy Conserving Plant Based Alternatives to U.S. Meat
por: Eshel, Gidon, et al.
Publicado: (2019)

Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects
por: Elhalis, Hosam, et al.
Publicado: (2023)

Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review
por: Zeng, Yan, et al.
Publicado: (2022)

Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues
por: Costa-Catala, Judit, et al.
Publicado: (2023)

Nutritional composition of substitutes for meats and sausages on the German market
por: Gréa, C, et al.
Publicado: (2022)

Developments in Plant Proteins Production for Meat and Fish Analogues
por: Nowacka, Malgorzata, et al.
Publicado: (2023)

Plant‐based foods as meat and fat substitutes
por: Munialo, Claire D., et al.
Publicado: (2023)

A metabolomics comparison of plant-based meat and grass-fed meat indicates large nutritional differences despite comparable Nutrition Facts panels
por: van Vliet, Stephan, et al.
Publicado: (2021)

Plant-Derived Natural Antioxidants in Meat and Meat Products
por: Manessis, Georgios, et al.
Publicado: (2020)

Spicy and Aromatic Plants for Meat and Meat Analogues Applications
por: Marc (Vlaic), Romina Alina, et al.
Publicado: (2022)

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products
por: Domínguez, Rubén, et al.
Publicado: (2021)

Protein Carbonylation: Emerging Roles in Plant Redox Biology and Future Prospects
por: Tola, Adesola J., et al.
Publicado: (2021)

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review
por: Choi, Janghan, et al.
Publicado: (2023)

Natural Antimicrobials for Listeria monocytogenes in Ready-to-Eat Meats: Current Challenges and Future Prospects
por: Bodie, Aaron R., et al.
Publicado: (2023)

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture
por: Moss, Rachael, et al.
Publicado: (2023)

Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria
por: Zhu, Yingying, et al.
Publicado: (2015)

Author Correction: Environmentally Optimal, Nutritionally Sound, Protein and Energy Conserving Plant Based Alternatives to U.S. Meat
por: Eshel, Gidon, et al.
Publicado: (2019)

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review
por: Zahari, Izalin, et al.
Publicado: (2022)

Plant-based and cell-based approaches to meat production
por: Rubio, Natalie R., et al.
Publicado: (2020)

Nutritional Composition and Bioactive Compounds of Basil, Thyme and Sage Plant Additives and Their Functionality on Broiler Thigh Meat Quality
por: Vlaicu, Petru Alexandru, et al.
Publicado: (2022)

Functionality of Ingredients and Additives in Plant-Based Meat Analogues
por: Kyriakopoulou, Konstantina, et al.
Publicado: (2021)

Key composition optimization of meat processed protein source by vacuum freeze-drying technology
por: Ma, Yan, et al.
Publicado: (2018)

Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal
por: Zhu, Yanli, et al.
Publicado: (2021)

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives
por: Schirone, Maria, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_694jvkhgmie6e8lkm8febnb9aq