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Shaping Meat Analogues Ingredients &...

Schlangen, Miek.

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Shaping Meat Analogues Ingredients & Texture.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Shaping Meat Analogues Ingredients & Texture./
Author:	Schlangen, Miek.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2024,
Description:	204 p.
Notes:	Source: Dissertations Abstracts International, Volume: 85-11, Section: B.
Contained By:	Dissertations Abstracts International85-11B.
Subject:	Food science. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31255777
ISBN:	9798382230856

Shaping Meat Analogues Ingredients & Texture.
Schlangen, Miek.

Shaping Meat Analogues Ingredients & Texture. - Ann Arbor : ProQuest Dissertations & Theses, 2024 - 204 p.

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

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

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.

ISBN: 9798382230856Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Ingredients

Shaping Meat Analogues Ingredients & Texture.
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245 1 0 $a Shaping Meat Analogues Ingredients & Texture.
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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.
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.
590 $a School code: 2157.
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653 $a Ingredients
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653 $a Texture
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710 2 $a Wageningen University and Research. $3 3557914
773 0 $t Dissertations Abstracts International $g 85-11B.
790 $a 2157
791 $a Ph.D.
792 $a 2024
793 $a English
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31255777