4.7 Article

Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer's Spent Grain and Insect Flours

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

Yi Ling Chin et al.

Summary: Fermenting brewers' spent grains with Rhizopus oligosporus and extracting them with ethanol-alkali resulted in protein-rich fractions with superior functional properties, including emulsifying, foaming, and water/oil binding capacities. The fermented extracts also exhibited strong antioxidant activities.

FOOD CHEMISTRY-X (2022)

Article Food Science & Technology

Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology

Clara Talens et al.

Summary: Simplex lattice design was used to optimize sponge cake formulations using pea, hemp, and insect flours. The optimized formulation resulted in a dairy- and egg-free sponge cake with similar properties to the control.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Food Science & Technology

Texture -modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences

Clara Talens et al.

Summary: The aim of this study was to develop and assess texture-modified, portion-sized and nutrient-dense meat products. Results showed that different types of meat significantly affected the appearance and texture perception, with lamb samples obtaining the highest scores. Women rated beef product higher in appearance and aroma, while men found beef easier to chew. Changing mincing speed did not alter the perception of sensory attributes. This study demonstrates that combining ingredient and process-based strategies can improve the nutritional profile and acceptance of texture-modified meat products for senior consumers.

FUTURE FOODS (2022)

Review Business

Upcycled by-product use in agri-food systems from a consumer perspective: A review of what we know, and what is missing

Jessica Aschemann-Witzel et al.

Summary: A sustainable bio-economy requires reintegration of agricultural and food production by-products and side-streams into the value cycle for waste reduction and efficient resource use. Consumer acceptance of waste-to-value food products is influenced by various factors, and research on this phenomenon needs to be expanded to include a wider variety of methods, theories, and research contexts.

TECHNOLOGICAL FORECASTING AND SOCIAL CHANGE (2021)

Article Green & Sustainable Science & Technology

Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

Adriano Profeta et al.

Summary: High levels of meat consumption are being criticized for ethical, environmental, and social reasons, leading to growing interest in plant-based meat substitutes. Research shows that a significant percentage of German consumers are willing to occasionally substitute meat, with health perception being the main factor in choosing meathybrids over traditional meat products.

SUSTAINABILITY (2021)

Article Plant Sciences

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

Anca Corina Farcas et al.

Summary: The pandemic has led to a greater interest in sustainable and healthy food options, driving new trends in food consumption. Analyzing the proximate composition and activity of brewers spent grain (BSG) revealed significant differences among samples in terms of total phenols, antioxidant activity, and aroma compounds, with a preference for BSG from a mixture of light and dark malt.

PLANTS-BASEL (2021)

Article Food Science & Technology

Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions

Sun-Hwa Shin et al.

Summary: This study found that changing the compression ratio and cross-head speed can significantly affect the values of textural parameters of sausage samples. Among the measurement conditions, changes in compression ratio had a greater impact on the significant differences between the values of samples.

FOOD SCIENCE OF ANIMAL RESOURCES (2021)

Review Food Science & Technology

A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods

Arun K. Das et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Environmental Sciences

Brewers' Spent Yeast and Grain Protein Hydrolysates as Second-Generation Feedstuff for Aquaculture Feed

D. San Martin et al.

WASTE AND BIOMASS VALORIZATION (2020)

Article Food Science & Technology

Consumer responses to novel and unfamiliar foods

Hely Tuorila et al.

CURRENT OPINION IN FOOD SCIENCE (2020)

Article Food Science & Technology

Part Meat and Part Plant: Are Hybrid Meat Products Fad or Future?

Simona Grasso et al.

FOODS (2020)

Article Food Science & Technology

Processing of brewing by-products to give food ingredient streams

Matias Falk Bjerregaard et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)

Article Food Science & Technology

Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers

Malou F. S. Reipurth et al.

FOOD QUALITY AND PREFERENCE (2019)

Review Food Science & Technology

PLANT DERIVATIVES AS PROMISING MATERIALS FOR PROCESSING AND PACKAGING OF MEAT-BASED PRODUCTS - FOCUS ON ANTIOXIDANT AND ANTIMICROBIAL EFFECTS

Rayees Ul Islam et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

Article Food Science & Technology

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

Yun-Sang Choi et al.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2017)

Article Food Science & Technology

Consumer-orientated development of hybrid beef burger and sausage analogues

Michelle Neville et al.

FOOD SCIENCE & NUTRITION (2017)

Article Agricultural Economics & Policy

Should we stop meating like this? Reducing meat consumption through substitution

Chrysostomos Apostolidis et al.

FOOD POLICY (2016)

Article Food Science & Technology

Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages

Hyun-Wook Kim et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Review Nutrition & Dietetics

Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies

Evelyne Battaglia Richi et al.

INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH (2015)

Article Food Science & Technology

EFFECTS OF CORN OIL AND BROCCOLI ON INSTRUMENTAL TEXTURE AND COLOR PROPERTIES OF BOLOGNA-TYPE SAUSAGE

Seyma Sisik et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2012)

Article Food Science & Technology

Utilization of brewer's spent grain in the production of Frankfurters

Emin Burcin Ozvural et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)

Article Food Science & Technology

Hydration properties of dietary fibre and resistant starch: A European collaborative study

JA Robertson et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2000)