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Start Over Descriptor "meat analog" Publication Type Electronic Resources
2 results on '"meat analog"'

1. Hypotheses concerning structuring of extruded meat analogs

Author

van der Sman, R.G.M., van der Goot, A.J., van der Sman, R.G.M., and van der Goot, A.J.

Abstract

In this paper, we review the physicochemical phenomena occurring during the structuring processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion (HME). After the initial discussion on the input materials, we discuss the hypotheses behind the physics of the functional tasks that can be defined for HME. For these hypotheses, we have taken a broader view than only the scientific literature on plant-based meat analogs but incorporated also literature from soft matter physics and patent literature. Many of these hypotheses remain to be proven. Hence, we hope that this overview will inspire researchers to fill the still-open knowledge gaps concerning the multiscale structure of meat analogs.

Published
2023

2. Sensory and Consumer Research for a Sustainable Food System.

Author

Knaapila, Antti and Knaapila, Antti

Subjects
Biology, life sciences, Research & information: general, Technology, engineering, agriculture, CATA, JAR, Just About Right scale, TDS, acceptability, acceptance, alternative protein, astringent, beany, biscuit packages, bitter, brown rice, chickpea, confirmatory factor analysis, conjoint analysis, consumer acceptability, consumer acceptance, consumer attitudes, consumer behavior, consumer perception, consumer segmentation, consumers, consumption, convenience food, descriptive analysis, determinants, discarded fish, discount supermarket, dual fortification, emotion terms, environmentally friendly, external information, fishing, flexitarian, focus groups, food choice motivations, food intake, food processing, food sustainability, food waste, formulation, fruit and vegetables, green peas, grocery retailing, heritage cereals, imitation meat, ingredients, innovation, iron and zinc deficiency, legume, lentil, lunch buffet, meat analog, meat analogue, meat extender, meat packages, meat substitute, mountain cheese, multi-intake, multisensory, n/a, neophobia, non-dairy cheese, non-thermal processing technologies, online survey, organic food, paper-based packaging, penalty analysis, plant-based, plant-based dairy alternatives, plant-based protein, pleasantness, preferences and awareness, profile, pulses, purchase intention, rice, seafood, season, sensory, sensory attributes, sensory characterisation, sensory descriptive analysis, sensory evaluation, soy-based cheese, structural equation model, structural equation model (SEM), structural equation modeling, sustainability, sustainable foods, texture analyzer, vegan, vegetables, vegetarian, white rice, willingness to pay, willingness to try
Abstract

Summary: This book is a compilation of articles published in the Special Issue "Sensory and Consumer Research for a Sustainable Food System" of the journal Foods. The compilation includes 18 original research articles, 2 review articles, and 1 editorial. The articles show how sensory and consumer research can contribute to the development of a sustainable food system.

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