The DOI matches its Crossref record; 207 of the 207 references it cites were found in a registry or an index.
Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Open accessAbstract
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).
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Cites
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The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
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Benalaya, I., Alves, G., Lopes, J., & Silva, L. R. (2024) · International Journal of Molecular Sciences · doi:10.3390/ijms25021322 · Cited by 482
Plant Proteins for Future Foods: A Roadmap
Sim, S. Y. J., SRV, A., Chiang, J. H., & Henry, C. J. (2021) · Foods · doi:10.3390/foods10081967 · Cited by 352
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Textured Vegetable Proteins (TVP): Future Foods Standing on Their Merits as Meat Alternatives
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Metadata
- Authors
- Kyriakopoulou, K., Keppler, J. K., & van der Goot, A. J.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2021-03-12
- Volume
- 10
- Issue
- 3
- Pages
- 600
- ISSN
- 2304-8158 (ISSN-L)
- OpenAlex
- W3136346420
- Cited by
- 630
- References
- 207
- FWCI
- 49.39
- Type
- journal article
- Language
- en
- Open access
- gold
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- Kyriakopoulou, K., Keppler, J. K., & van der Goot, A. J. (2021). Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods. https://doi.org/10.3390/foods10030600
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
