Sharh maqola

Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges

Marcin Andrzej KurekDepartment of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street 32, 02-776 Warsaw, PolandAnna OnopiukDepartment of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street 32, 02-776 Warsaw, PolandEwelina Pogorzelska-NowickaDepartment of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street 32, 02-776 Warsaw, PolandArkadiusz SzpicerDepartment of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street 32, 02-776 Warsaw, PolandMagdalena ZalewskaDepartment of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street 32, 02-776 Warsaw, PolandAndrzej PółtorakDepartment of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street 32, 02-776 Warsaw, Poland

2022en

ABI

Annotatsiya

Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products.

Hali tarjima qilinmagan

Identifikatorlar

DOI: 10.3390/foods11070957

Iqtiboslar va manbalar

2 ta iqtibos0 ta foydalanilgan manba

Koʻrsatkichlar — AkademScholar