Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 547962
Title Plant-Based Meat Analogues
Author(s) Kyriakopoulou, K.; Dekkers, B.L.; Goot, A.J. van der
Source In: Sustainable Meat Production and Processing / Galanakis, Charis, Academic Press - ISBN 9780128148747 - p. 103 - 126.
DOI https://doi.org/10.1016/B978-0-12-814874-7.00006-7
Department(s) Food Process Engineering
VLAG
Publication type Peer reviewed book chapter
Publication year 2018
Abstract As the world's population increases, the need for reliable protein sources is growing. Meat is considered a good source of high biological value protein, but meat is not sustainable. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products. Following this trend, the market turned toward vegetable proteins, such as pulses, wheat gluten and soy protein, which are processed into meat-like products, also known as meat analogues. These products approximate certain aesthetic qualities, such as texture, flavor, and color, and nutritional characteristics of specific types of meat. The development of new, attractive food products is a challenge already, but this challenge becomes even greater considering that these products are meant as a substitute for meat. This chapter discusses the insights concerning plant-based meat analogues, their production and future developments.
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