Methods for Physically Structuring Meat Analogs: Challenges and Perspectives

Mariana Angonese; Amanda G. A. Sá; Gabriel Emiliano Motta; Débora de Oliveira; Marco Di Luccio; Bruno A. M. Carciofi

doi:10.1080/87559129.2022.2124416

journal article Sep 20, 2022

Methods for Physically Structuring Meat Analogs: Challenges and Perspectives

Mariana Angonese

Amanda G. A. Sá Gabriel Emiliano Motta Débora de Oliveira

Marco Di Luccio

Bruno A. M. Carciofi

Food Reviews International Vol. 39 No. 9 pp. 6805-6833 · Informa UK Limited

View at Publisher Save 10.1080/87559129.2022.2124416

Topics

No keywords indexed for this article. Browse by subject →

References

81

[1]

Population . https://www.un.org/en/sections/issues-depth/population/#: :text=Ourgrowing_population&text=Aglobalmovement%227Billion nearly11billionaround2100.

[2]

10.1016/j.tifs.2010.04.005

[3]

10.3390/foods11010105

[4]

10.1111/1541-4337.12610

[5]

Structuring processes for meat analogues

Birgit L. Dekkers, Remko M. Boom, Atze Jan van der Goot

Trends in Food Science & Technology 10.1016/j.tifs.2018.08.011

[6]

Leonard, W.; Zhang, P.; Ying, D., and Fang, Z. Application of Extrusion Technology in Plant Food Processing Byproducts : An Overview. Compr. Rev. Food Sci. Food Saf. 2020, 19, 218–246. 10.1111/1541-4337.12514

[7]

10.1080/10408398.2015.1117412

[8]

Sá, A. G. A.; Moreno, Y. M. F.; Carciofi, B. A. M. Food Processing for the Improvement of Plant Proteins Digestibility. Crit. Rev. Food Sci. Nutr. 2019, 0, 1–20.

[9]

10.1016/j.fufo.2021.100023

[10]

10.1111/1750-3841.14960

[11]

10.1080/10408399209527604

[12]

Steel, C. J., Leoro, M. G. V., Schmiele, M., Ferreira, R. E., and Chang, Y. K. Thermoplastic Extrusion in Food Processing. In Thermoplastic Elastomers; AdelEl-Sonbati, Ed.; London: InTech, 2012; pp. 265–290.

[13]

10.1016/j.foodres.2014.08.010

[14]

10.1016/j.jfoodeng.2015.08.021

[15]

Dekkers, B. L. Creation of Fibrous Plant Protein Foods; Wageningen: Wageningen University, 2018.

[16]

Riaz, M. N. Extruders in Food Applications; Boca Raton: CRC Press, 2000. 10.1201/9781482278859

[17]

10.1017/s0007114512002309

[18]

10.1016/j.tifs.2020.01.011

[19]

10.2202/1556-3758.1857

[20]

10.3389/fnut.2022.809058

[21]

10.1371/journal.pone.0169467

[22]

10.1016/j.foodres.2017.07.060

[23]

10.1039/c7fo00910k

[24]

Wu, M.; Liu, Y.; Wang, L.; Li, D.; Mao, Z. Effects of Extrusion Parameters on Physicochemical Properties of Flaxseed Snack and Process Optimization. Int. J. Agric. Biol. Eng. 2015, 8, 121–131.

[25]

10.3109/09637486.2013.836737

[26]

Nutritional aspects of food extrusion: a review

Shivendra Singh, Shirani Gamlath, Lara Wakeling

International Journal of Food Science & Techno... 10.1111/j.1365-2621.2006.01309.x

[27]

10.1016/j.tifs.2020.05.022

[28]

10.1016/j.meatsci.2004.12.016

[29]

10.1111/j.1365-2621.2002.tb09454.x

[30]

10.3390/foods9060772

[31]

10.1016/j.foodchem.2021.131519

[32]

10.1016/j.foodhyd.2021.106898

[33]

Structuring the meat analogue by using plant-based derived composites

Oni Yuliarti, Tay Jun Kiat Kovis, Ng Jun Yi

Journal of Food Engineering 10.1016/j.jfoodeng.2020.110138

[34]

10.1111/1750-3841.14993

[35]

10.1016/j.foodres.2019.108804

[36]

10.1177/156482658500700210

[37]

10.1016/j.ifset.2021.102806

[38]

10.1016/j.foodchem.2019.125983

[39]

10.1016/j.foodhyd.2022.107965

[40]

Nagamine, S.; Nishibori, K.; Nakagawa, K.; Kobayashi, T. Fabrication of Fiber Containing Soy Protein for Meat Substitute. J. Soc. Powder Technol. Japan. 2021, 58, 58.656. 10.4164/sptj.58.656

[41]

10.1016/j.foodhyd.2019.02.028

[42]

10.1002/app.46328

[43]

10.1016/j.foodhyd.2018.12.049

[44]

10.1016/j.ijrefrig.2006.01.013

[45]

10.1016/j.foostr.2022.100258

[46]

10.1021/acsami.1c23024

[47]

10.1016/j.foodhyd.2021.107389

[48]

Gibson, M., and Newsham, P. Meat: Food and Science of the Animal Kingdom. In Food Science and the Culinary Arts; Cambridge: Academic Press, 2018; pp. 169–223. 10.1016/b978-0-12-811816-0.00012-9

[49]

10.1016/j.foodchem.2014.09.019

[50]

10.1016/j.lwt.2021.113035

Showing 50 of 81 references

Cited By

8

Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources

Raman Kumar, Aditi Guleria · 2024

Critical Reviews in Food Science an...

Metrics

8

Citations

81

References

Details

Published: Sep 20, 2022
Vol/Issue: 39(9)
Pages: 6805-6833

Authors

M

Mariana Angonese