This review examines why the incorporation of plant proteins into meat products is frequently associated with technological and structural limitations. It aims to determine whether these constraints arise from ingredient selection, processing conditions, or fundamental differences between plant and myofibrillar protein...
Géssica Hollweg, V. D. de Oliveira, Clara Stephany Herasme Grullón et al.· Current Food Science and Tec...· 0 citations
Faced with the environmental and human health concerns associated with the production and consumption of meat and other traditional animal proteins, mushrooms have emerged as promising sources of sustainable high-quality proteins. The genus Pleurotus, which includes more than 30 edible species consumed worldwide, is hi...
Ehira Romero-Castelán, J. Fernández-López, Mauricio Opazo-Navarrete et al.· Foods· 0 citations
This review aims to evaluate recent studies on plant-based meat analogs enriched with bioactive compounds from agro-industrial by-products, highlighting their sources, functional properties, potential effects on chemical, technological and sensory characteristics. Components such as polyphenols, curcuminoids, and carot...
das Mercês Ziane da Conceição, Natalia Maldaner Salvadori, P. Campagnol et al.· Current Food Science and Tec...· 0 citations
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