Essays about: "Meat alternatives"

Showing result 11 - 15 of 37 essays containing the words Meat alternatives.

1. 11. Functional properties of legumes important for food applications : a study of pea, fava bean, and soy protein

   University essay from SLU/Department of Molecular Sciences

   Author : Nathalie Möller; [2021]
   Keywords : fava bean protein; functional properties; meat analogues; pea protein; rich-in-protein materials; soy protein;

   Abstract : The market demand for foods with plant-based protein sources such as meat analogues has increased due to for example consumer awareness of environmental, ethical, and health issues. Meat analogues based on soy have dominated the market due to soybean’s protein quality and eminent functional properties. READ MORE

3. 12. An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Elisabeth Gonzalez Siavichay; [2021]
   Keywords : High moisture extrusion; Soy protein; Vegetable fat; Extrusion cooking; Food technology; Technology and Engineering; Agriculture and Food Sciences;

   Abstract : The goal of this master thesis project was to investigate and develop a minced meat analogue through high moisture extrusion and shredding of soy protein and vegetable fat. Soy protein in the form of soy protein concentrate (SPC) and soy protein isolate (SPI), vegetable fat in the form of high oleic canola oil and a blend containing partially and fully hydrogenated canola oil was utilized in the study. READ MORE

4. 13. Analyzing potato protein isolates for their potential in developing meat analogues

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Jade Yu Lan Schut; [2020]
   Keywords : potato protein isolates; meat analogues; meat alternatives; rapid visco analyzer; high moisture extrusion; textured vegetable proteins; food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

   Abstract : To keep up with the rapidly increasing global population, a significant increase in production of protein foods is required. The environmental impact of the meat industry, in combination with consumer awareness, calls for this food production to become more sustainable. READ MORE

5. 14. Reducing meat consumption : a mixed methods study investigating attitudes of young adult omnivores

   University essay from Högskolan Kristianstad/Fakulteten för naturvetenskap

   Author : Dimah Albenny; [2020]
   Keywords : Negative effects; Reduction of meat consumption; Meat alternatives; Expected liking; Consumer willingness; Diet habits and attitudes; Motivation toward meat consumption.; Negativa effekter av köttkonsumtion; Minskning av köttkonsumtion; Köttalternativ; Förväntade åsikter; Kostvanor och attityder; Motivation att minska köttkonsumtion;

   Abstract : Background Meat is one of the most nourishing and highly consumed foods, but the controversy around theconsumption of meat products, and the negative effects around the consumption of meatproducts led to increased scholarly attention on the user willingness to alter their meatconsumption. In Sweden, a guideline by the Livsmedelsverket (The Swedish National Food Agency) in 2015 encouraged people to consume less red and processed meat. READ MORE

6. 15. From farm to petri dish: cell-based meat’s progress to market

   University essay from Lunds universitet/Företagsekonomiska institutionen

   Author : Matilda Dehlén; Matilda von Schéele; [2020]
   Keywords : Cellular agriculture; cell-based meat; cultured meat; R D; innovation; biotechnology; meat industry; intellectual property; strategic partnerships; strategic alliances.; Business and Economics;

   Abstract : Sustainability, population dynamics and health issues are some of the greater challenges the global society faces today. Meat consumption has emerged as one of the reasons behind the cause and effect of these challenges. READ MORE