Sökning: "meat analogues"

Visar resultat 1 - 5 av 7 uppsatser innehållade orden meat analogues.

  1. 1. Exploring the Potential Plant Proteins as Structuring Agents: Designing Plant Based Alternatives to Dairy Products

    Master-uppsats, KTH/Industriell bioteknologi

    Författare :Sophie Elväng; [2023]
    Nyckelord :Pulses protein; protein concentrate; gels; solubility; emulsions; Baljväxter; proteinkoncentrat; gel; löslighet; emulsion;

    Sammanfattning : Dagens livsmedelsindustri genomgår just nu ett skifte mot mer hållbara lösningar. Ett område som kräver större fokus är utveckling av växtbaserade substitut för kött- och mjölkprodukter. Den största utmaningen här är att utveckla produkter med näringsinnehåll, textur och smak som efterliknar de animaliska produkterna. LÄS MER

  3. 2. Applying the Theory of Planned Behaviour to Predict the Consumption of Meat Analogues

    Master-uppsats, Göteborgs universitet/Graduate School

    Författare :Alexej Mikus; Milena Conny Annika Desch; [2022-08-04]
    Nyckelord :Theory of Planned Behaviour TPB ; meat analogues; perceived sensory attributes; food curiosity; brand trust; consumer intention; consumer behaviour; sustainable consumption; food consumption; confirmatory factor analysis; structural equation modelling; binary logistic regression;

    Sammanfattning : The increasing trend to consciously reduce meat consumption is accompanied by a strong growth in the supply and demand of meat analogue products. This study aims to predict the consumer intention to consume plant-based meat analogues based on an extension of Ajzen’s (1991) theory of planned behaviour (TPB) with the four factors: perceived sensory attributes, brand trust, food curiosity, and socio-demographic characteristics and lifestyle determinants. LÄS MER

  4. 3. Nyckeln till fibrer : texturbildning i växtbaserade köttanaloger

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Hedvig Bergsten; [2021]
    Nyckelord :växtbaserade köttanaloger; fiberformation; proteininnehåll; extrudering; shear cell technology; mykoprotein; spinning-system; 3D-printin; proteinskifte;

    Sammanfattning : Marknaden för växtbaserade köttalternativ är hetare än någonsin och lockar till sig allt fler konsumenter. I takt med att köttkonsumtion alltmer pekas ut som en stor klimatbov och generellt diskuteras i negativa ordalag har intresset för köttanaloger ökat kraftigt. LÄS MER

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

    Master-uppsats, SLU/Department of Molecular Sciences

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

    Sammanfattning : 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. LÄS MER

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

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

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

    Sammanfattning : 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. LÄS MER