المؤلفون: Siyuan Sheng, Erin M. Silva, Rodrigo Tarté, James R. Claus

المصدر: Scientific Reports, Vol 15, Iss 1, Pp 1-11 (2025)

مصطلحات موضوعية: Nitrite, Nitrate, Cured meats color, Processed meats, Meat analogue, Medicine, Science

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2045-2322

URL الوصول: https://doaj.org/article/b42e010192754a37bd15528673c5f995

المؤلفون: Arshia Shireen, Amanda J. Wright

المصدر: Food Science and Human Wellness, Vol 13, Iss 6, Pp 3110-3125 (2024)

مصطلحات موضوعية: plant-based meat analogue, meat alternative, plant protein, nutritional quality, processed foods, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://www.sciopen.com/article/10.26599/FSHW.2023.9250003; https://doaj.org/toc/2097-0765; https://doaj.org/toc/2213-4530

URL الوصول: https://doaj.org/article/18ff74f58ff143b693fef7dd571817b8

المؤلفون: Ikenaga, Naoya, Hashimoto, Shuzo, Sagis, Leonard M.C.

المصدر: Journal of Food Engineering 387 (2025) ; ISSN: 0260-8774

مصطلحات موضوعية: Emulsion stability, Extrusion, Meat analogue, Oil droplet deformation, Pea protein, Potato protein

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/676202

الاتاحة: https://research.wur.nl/en/publications/effects-of-oil-water-interfacial-properties-on-protein-structurin
https://doi.org/10.1016/j.jfoodeng.2024.112353

المؤلفون: José de Jesus González-Regalado, Efigenia Montalvo-González, Herenia Adilene Miramontes-Escobar, Maribel Jiménez-Fernández, María de Lourdes García-Magaña, Martina Alejandra Chacón-López, Jaza AlShammari, Rosa Isela Ortiz-Basurto

المصدر: Emirates Journal of Food and Agriculture, Vol 36, Iss , Pp 1-11 (2024)

مصطلحات موضوعية: Plant-based meat analogue, sensory analysis, therm, Agriculture

وصف الملف: electronic resource

Relation: https://ejfa.pensoft.net/article/124770/download/pdf/; https://ejfa.pensoft.net/article/124770/download/xml/; https://ejfa.pensoft.net/article/124770/; https://doaj.org/toc/2079-0538

URL الوصول: https://doaj.org/article/fc2b2834e8134a4b91c74791a15eab51

المؤلفون: EFSA Panel on Genetically Modified Organisms (GMO), Josep Casacuberta, Francisco Barro, Albert Braeuning, Pilar Cubas, Ruud deMaagd, Michelle M. Epstein, Thomas Frenzel, Jean‐Luc Gallois, Frits Koning, Antoine Messéan, F. Javier Moreno, Fabien Nogué, Giovanni Savoini, Alan H. Schulman, Christoph Tebbe, Eve Veromann, Andrea Gennaro, Aina Belen Gil Gonzalez, José Ángel Gómez Ruiz, Tilemachos Goumperis, Dafni Maria Kagkli, Paolo Lenzi, Aleksandra Lewandowska, Pietro Piffanelli, Reinhilde Schoonjans

المصدر: EFSA Journal, Vol 22, Iss 11, Pp n/a-n/a (2024)

مصطلحات موضوعية: food colour, genetically modified Komagataella phaffii, meat analogue products, soy leghemoglobin, Nutrition. Foods and food supply, TX341-641, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1831-4732

URL الوصول: https://doaj.org/article/ee514dc706d143cfb1485f1057278742

المؤلفون: Shanmugam, Kavitha, Bryngelsson, Susanne, Östergren, Karin, Hallström, Elinor

المصدر: Sustainable Production and Consumption. 36:328-337

مصطلحات موضوعية: Climate, GHG emissions, Life cycle assessment (LCA), Meat analogue, Plant-based, Protein, Carbon dioxide, Cultivation, Greenhouse gases, Meats, Proteins, Supply chains, Climate impacts, G protein, GHG emission, GHGs emissions, Life cycle assessment, Low carbon, Meat analog, Plant-based diets, Life cycle

وصف الملف: print

URL الوصول: https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-63976
https://doi.org/10.1016/j.spc.2023.01.014

المؤلفون: Owen Miller, Christopher J. Scarlett, Benu Adhikari, Taiwo O. Akanbi

المصدر: Future Foods, Vol 9, Iss , Pp 100305- (2024)

مصطلحات موضوعية: Plant-based meat analogue (PBMA), Australia, Healthiness, Sustainability, Plant protein, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S266683352400011X; https://doaj.org/toc/2666-8335

URL الوصول: https://doaj.org/article/695ae503a5e349a9a244458dc42b59cb

المؤلفون: Moritz Herrmann, Eric Mehner, Lotti Egger, Reto Portmann, Laila Hammer, Thomas Nemecek

المصدر: Frontiers in Sustainable Food Systems, Vol 8 (2024)

مصطلحات موضوعية: plant-based, meat analogue, soy drink, DIAAS, NRF, ultra-processed food, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fsufs.2024.1413802/full; https://doaj.org/toc/2571-581X

URL الوصول: https://doaj.org/article/a8b4493422914a1c9e422dcc43963604

المؤلفون: EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Gisela Degen, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Sabina Passamonti, Peter Moldeus, Romina Shah, Ine Waalkens‐Berendsen, Matthew Wright, José Manuel Barat Baviera, David Gott, Lieve Herman, Jean‐Charles Leblanc, Detlef Wölfle, Jaime Aguilera Entrena, Gabriele Gagliardi, Ana Maria Rincon, Laura Ruggeri, Camilla Smeraldi, Alexandra Tard, Laurence Castle

المصدر: EFSA Journal, Vol 22, Iss 6, Pp n/a-n/a (2024)

مصطلحات موضوعية: food colour, genetically modified Komagataella phaffii, meat analogue products, soy leghemoglobin, Nutrition. Foods and food supply, TX341-641, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1831-4732

URL الوصول: https://doaj.org/article/8a3f79b9a1214ad99b626180adf77bab

المؤلفون: Aditya Bali, Aelita Zabulionė, Shreya Pravin Kumar, Dovilė Liudvinavičiūtė, Laura Pečiulytė, Ramunė Rutkaitė, Per Ertbjerg, Alvija Šalaševičienė

المصدر: Heliyon, Vol 10, Iss 12, Pp e32614- (2024)

مصطلحات موضوعية: Soy, Texture, Twin-screw extrusion, Press cake, Meat analogue, Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844024086456; https://doaj.org/toc/2405-8440

URL الوصول: https://doaj.org/article/d5019d2a909a425686e65ea59ca6ed06

المؤلفون: Roseiro, André dos Santos

المساهمون: Silva, Cristina Luisa Miranda, Teixeira, Paula Cristina Maia, Veritati - Repositório Institucional da Universidade Católica Portuguesa

مصطلحات موضوعية: Extrusão húmida, Análogos de carne, Proteínas, Textura, Frango, Wet extrusion, Meat analogue, Proteins, Texture, Chicken, Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar

وصف الملف: application/pdf

الاتاحة: http://hdl.handle.net/10400.14/43036

المؤلفون: Valentinus Priyo Bintoro, Ashghar Yusuf Randika Islamay Putra, Siti Susanti

المصدر: Agrointek, Vol 17, Iss 3, Pp 508-516 (2023)

مصطلحات موضوعية: meat analogue, shiitake, tempeh., Agriculture

وصف الملف: electronic resource

Relation: https://journal.trunojoyo.ac.id/agrointek/article/view/15255; https://doaj.org/toc/1907-8056; https://doaj.org/toc/2527-5410

URL الوصول: https://doaj.org/article/60168064e1ef4a2099c3dd318111600d

المؤلفون: Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi

المصدر: Foods, Vol 13, Iss 15, p 2314 (2024)

مصطلحات موضوعية: plant-based meat analogue (PBMA), 3D printing, plant protein, consumer acceptance, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/15/2314; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/489ccb65aa7b476dbd45968955ac443b

المؤلفون: Gabriela Ribeiro, María-Ysabel Piñero, Florencia Parle, Belén Blanco, Laura Roman

المصدر: Foods, Vol 13, Iss 11, p 1748 (2024)

مصطلحات موضوعية: high-moisture extrusion, fibrous structuring, meat analogue, protein texturization, plant-based, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/11/1748; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/ceae426c96804c3a9c69e3bcb809b914

المؤلفون: Meda Canti, Juan Owen, Maximilliam Febriand Putra, Rory Anthony Hutagalung, Novia Utami

المصدر: Heliyon, Vol 10, Iss 1, Pp e23463- (2024)

مصطلحات موضوعية: Anchovy, Patty meat analogue, Protein isolate, Physicochemical, Sensory, Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844023106712; https://doaj.org/toc/2405-8440

URL الوصول: https://doaj.org/article/565fd4e3a828426b96021fbaca7dd2cb

المؤلفون: Bresciani, Andrea, Chiodaroli, Giulia, Landers, Michael, Müller, Jens, Wiertz, Jessica, Marti, Alessandra

المساهمون: A. Bresciani, G. Chiodaroli, M. Lander, J. Müller, J. Wiertz, A. Marti

مصطلحات موضوعية: high protein fraction, air classification, pulse, meat analogue, high moisture extrusion, Settore AGR/15 - Scienze e Tecnologie Alimentari, Settore AGRI-07/A - Scienze e tecnologie alimentari

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:001091832100001; volume:17; issue:6; firstpage:1539; lastpage:1545; numberofpages:7; journal:FOOD AND BIOPROCESS TECHNOLOGY; https://hdl.handle.net/2434/1116049

الاتاحة: https://hdl.handle.net/2434/1116049
https://doi.org/10.1007/s11947-023-03220-z

المؤلفون: Morejon Caraballo, Sophie, Fischer, Simon Vincent, Masztalerz, Klaudia, Lech, Krzysztof, Rohm, Harald, Struck, Susanne

المصدر: Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low moisture texturised protein from sunflower press cake. International journal of food science & technology . Published online 2024. doi: https://doi.org/10.1111/ijfs.17513

مصطلحات موضوعية: By-products, extrusion, meat analogue

Relation: info:eu-repo/semantics/altIdentifier/issn/0950-5423; info:eu-repo/semantics/altIdentifier/issn/1365-2621; https://www.th-owl.de/elsa/record/11891

الاتاحة: https://www.th-owl.de/elsa/record/11891

المؤلفون: van Bergen, Geertje, Neufingerl, Nicole, Meijboom, Saskia, de Rosa Spierings, Karen, Zandstra, Elizabeth H., Polet, Ilse

المصدر: Appetite 193 (2024) ; ISSN: 0195-6663

مصطلحات موضوعية: Consumer acceptance, Liking, Meal context, Meat analogue, Plant-based meat, Repeated exposure

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/644814

الاتاحة: https://research.wur.nl/en/publications/whats-cooking-if-not-meat-effects-of-repeated-home-use-recipe-ins
https://doi.org/10.1016/j.appet.2023.107135

المؤلفون: Köllmann, Nienke, Sivakul, Kasidaj, Zhang, Lu, van der Goot, Atze Jan

المصدر: Journal of Food Engineering 369 (2024) ; ISSN: 0260-8774

مصطلحات موضوعية: Fibrous structure, Hydrating, Meat analogue, Mixing, Plant protein, Shear cell

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/647167

الاتاحة: https://research.wur.nl/en/publications/effect-of-mixing-and-hydrating-time-on-the-structural-properties-
https://doi.org/10.1016/j.jfoodeng.2023.111911

المؤلفون: Köllmann, Nienke, Vringer, Rozemarijn, Mishra, Puneet, Zhang, Lu, van der Goot, Atze Jan

المصدر: Food Research International 186 (2024) ; ISSN: 0963-9969

مصطلحات موضوعية: Extrusion, Meat analogue, Near-infrared spectroscopy, Process intensity, Shear cell

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/657195

الاتاحة: https://research.wur.nl/en/publications/near-infrared-spectroscopy-to-quantify-overall-thermal-process-in
https://doi.org/10.1016/j.foodres.2024.114320