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- Mycoproteins for use in meat analogs: a scientific description and . . .
This study aims to explore the characteristics of mycoproteins as meat alternatives, including their sensory attributes, consumer acceptance, formulation, and use as meat replacements Additionally, the study examines this idea's environmental, economic, and marketing perspectives
- Current Technologies and Future Perspective in Meat Analogs Made from . . .
In addition, the manufactured mycoprotein product has a texture similar to that of meat, resulting to high consumer preference (Ahmad et al , 2022) Interestingly, Gamarra-Castillo et al (2022) made a hamburger patty using fungal protein (Aspergillus oryzae)
- Replacement of meat by mycoproteins in cooked sausages: Effects on . . .
Results showed that the mycoprotein substitution improved the nutritional and health effects due to the higher valuable protein and lower lipid contents Besides, it had a high content of
- Mycoprotein as chicken meat substitute in nugget formulation . . .
This study was the first article considering the substitution of chicken with mycoprotein in chicken nugget and also the optimization of textural characteristics in mycoprotein nuggets, which is the main problem in the production of the meat-free product
- Development of a Vegan Minced Meat Analogue with Mycoprotein | LUP . . .
The goal was to obtain a mince of appealing texture, taste, aroma and appearance, comparable to other vegan products that can be found on the market In the development, different hydrocolloids were tested
- Meat Analogues: Types, Methods of Production and Their Effect on . . .
Vegetable proteins such as textured soy protein, mushroom, wheat gluten, and pulses are increasingly being used to replace animal protein sources This paper attempts to describe the various types of meat analogues that are commercially produced and are available in the market nowadays
- Alternative Protein-Based Meat and Fish Analogs by Conventional and . . .
According to keyword analysis, rheological and textural properties are essential for meat and fish analogs This review provides up-to-date information to clarify the critical role of alternative proteins and the utilization of novel technologies in the production of meat and fish analogs
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