國立虎尾科技大學 |

Shaping Meat Analogues Ingredients & Texture.

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	Shaping Meat Analogues Ingredients & Texture./
Author:	Schlangen, Miek.
Description:	1 online resource (204 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 85-11, Section: B.
Contained By:	Dissertations Abstracts International85-11B.
Subject:	Food science. -
Online resource:	click for full text (PQDT)
ISBN:	9798382230856

Shaping Meat Analogues Ingredients & Texture.
Schlangen, Miek.

Shaping Meat Analogues Ingredients & Texture. - 1 online resource (204 pages)

Source: Dissertations Abstracts International, Volume: 85-11, Section: B.

Thesis (Ph.D.)--Wageningen University and Research, 2024.

Includes bibliographical references

Protein-rich foods originating from animals are the major contributor to the environmental impact of food (Aiking, 2014; Aiking & de Boer, 2020). This impact explains the search for alternative food solutions. The research described in this thesis draws inspiration from the need to explore alternatives and focusses on the analysis of ingredients and texture of meat analogues.This introduction starts with a deep dive into the history of meat analogues. Then, we discuss how the ingredients can be obtained that are required to produce today's meat analogues and how these ingredients should be modified to fit specific applications. Last, we elaborate on the texture of meat analogues and how to quantify those textures.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798382230856Subjects--Topical Terms:

1179759
Food science.
Subjects--Index Terms:

IngredientsIndex Terms--Genre/Form:

554714
Electronic books.

Shaping Meat Analogues Ingredients & Texture.
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245 1 0 $a Shaping Meat Analogues Ingredients & Texture.
264 0 $c 2024
300 $a 1 online resource (204 pages)
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500 $a Source: Dissertations Abstracts International, Volume: 85-11, Section: B.
500 $a Advisor: van der Goot, A. J.
502 $a Thesis (Ph.D.)--Wageningen University and Research, 2024.
504 $a Includes bibliographical references
520 $a Protein-rich foods originating from animals are the major contributor to the environmental impact of food (Aiking, 2014; Aiking & de Boer, 2020). This impact explains the search for alternative food solutions. The research described in this thesis draws inspiration from the need to explore alternatives and focusses on the analysis of ingredients and texture of meat analogues.This introduction starts with a deep dive into the history of meat analogues. Then, we discuss how the ingredients can be obtained that are required to produce today's meat analogues and how these ingredients should be modified to fit specific applications. Last, we elaborate on the texture of meat analogues and how to quantify those textures.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2024
538 $a Mode of access: World Wide Web
650 4 $a Food science. $3 1179759
650 4 $a Environmental science. $3 1179128
653 $a Ingredients
653 $a Meat analogues
653 $a Texture
655 7 $a Electronic books. $2 local $3 554714
690 $a 0768
690 $a 0359
710 2 $a ProQuest Information and Learning Co. $3 1178819
710 2 $a Wageningen University and Research. $3 1372529
773 0 $t Dissertations Abstracts International $g 85-11B.
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