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Meat analogue
Meat and Cheese Analogues Towseef Wani, Quraazah A
Protein Transition Innovation Scan Innovation, Investment and Research That Is Enabling the Protein Transition in New Zealand and the Netherlands
Types and Uses Butter – As a Spread, Cakes, Biscuits, Sauces, Fudge
Physicochemical Properties of Soy- and Pea-Based Imitation Sausage Patties ______
The Changing Landscape of Protein Production
Meat Analogues: Plant Based Alternatives to Meat Products- a Review VK Joshi1 and Satish Kumar2
PLANT-BASED MEAT: a HEALTHIER CHOICE? a Comprehensive Health and Nutrition Analysis of Plant-Based Meat Products in the Australian and New Zealand Markets
May 2021. Demand for Meat Substitutes Is Growing
Meat Analogues Position Paper
Functionality of Ingredients and Additives in Plant-Based Meat Analogues
VEGAN SUBSTITUTES for Meat, Eggs, and Dairy Vegetarians Eat No Flesh Foods
Vegetarian Meat Substitutes Products Available in Supermarkets on the Island of Ireland and Consumer Behaviours and Perceptions
Effect of Coagulants on the Physicochemical Properties of Fresh Tofu
Crafting Seitan : Creating Homemade Plant-Based Meats / Skye Michael Conroy
0819 Feature Ingredients
Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry1
Characterizations of Zein: Evaluating Functionality and Potential Uses in Food Structuring
Flavoring Meat Analogues Introduction
Top View
Vegetarianism
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
Plant Based Meat Analogue: a Review
MEAT ANALOGUES Canada’S Hunger for Plant- Based Meat Alternatives Is Growing and UM Researchers Are Looking for Ways to Best Meet the Demand
Meat Analogue: a Short Review on Processing Aspects
Legalizing the Meaning of Meat
Plant-Based Seafood Analogs
A Food Made from Vegetarian Ingredients That Mimics Animal Meat
Improved Functional Properties of Meat Analogs by Laccase Catalyzed Protein and Pectin Crosslinks Kiyota Sakai*, Yukihide Sato, Masamichi Okada & Shotaro Yamaguchi
Texture Methods for Evaluating Meat and Meat Analogue Structures: a Review
Case Study: When Food & Data Sciences Make Peace with Meat…
Dossier 2-2020 Layout 1
A Review on Faux Meat
Meat Analogues Considerations for the EU Meat Analogues: Considerations for the EU
Food Supply Chain “Bites”
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking