Meat Analogs “Plant based alternatives to meat products: Their production technology and applications”

References

• Aiking, H., de Boer, J., and Vereijken, J. (2011).Sustainable protein production and consumption. Pigs or peas? The Netherlands: Springer, 193–215
   Google Scholar
• Arjmandi, Bahram, H., Lee, A., Bruce, W.H., Daxa, A., Maria, S., Peilin, G., and Subhash, C. (1996). Dietary soybean protein prevents bone loss in an ovariectomized rat model of osteoporosis. The Journal of Nutrition, 96: 161–67.
   Google Scholar
• Arntfield, S.D. (2004). Proteins from oil producing plants. In: Yada, R.Y. (ed.). Proteins in food processing. England Woodhead Publishing Ltd pp. 146–175
   Google Scholar
• Astuti, M., Meliala, A., Dalais, F.S., and Wahlqvist, M.L. (2000). Tempe, a nutritious and healthy food from Indonesia. Asia Pacific Journal of Clinical Nutrition, 9: 322–325.
   PubMed Web of Science ®Google Scholar
• Azadbakht, L., Masoud, K., Yadollah, M., Ahmad, E., Mojgan, P., Frank, B.H., and Water, C.W. (2007). Soy inclusion in the diet improves features of the metabolic syndrome: a randomized crossover study in postmenopausal women. The American Journal of Clinical Nutrition, 85:735–41.
   PubMed Web of Science ®Google Scholar
• Boye, J., Zare, F., and Pletch, A. (2010). Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Research International, 43:414–31.
   Web of Science ®Google Scholar
• Cai, T., Chang, K.C.(1999). Processing effect on soybean storage proteins and their relationship with tofu. Journal of Agricultural and Food Chemistry, 47: 720–7.
   PubMed Web of Science ®Google Scholar
• Craig, Winston, J. (2010). Nutrition Concerns and Health Effects of Vegetarian Diets. Nutrition in Clinical Practice, 25: 613–20.
   PubMed Web of Science ®Google Scholar
• Denny, A., Aisbitt, B., and Lunn, J. (2008). Mycoprotein and health. Nutrition bulletin 33:298–310
   Google Scholar
• Desphande, S., Cheryan, M. (1984). Effects ofphytic acid, divalent cations and their interactions on a-amylase activity. Journal of Food Science and Technology, 49:516–9.
   Web of Science ®Google Scholar
• Dinesh Babu, P. (2009). Designing a low cost nutritious antioxidant food using Rhizophus oligosporous. Thesis submitted for the award of Bachelor of Technology in Biotechnology to Bharathidasan University.
   Google Scholar
• Domoney, C., Welham, T., Sidebottom, C. (1993). Purification and characterization of Pisum seed trypsin inhibitors. Journal of Experimental Botany, 44:701–9.
   Web of Science ®Google Scholar
• FAO. (2009,b). The state of food and agriculture - livestock in the balance. Rome, Food and Agriculture Organisation
   Google Scholar
• Farnsworth and Edward R. 2008. Handbook of Fermented Functional Foods. CRC Press, 2008.
   Google Scholar
• Fukushima, D. (2004). Soy proteins. In: Yada, R.Y. (ed). Proteins in food processing. England: Woodhead Publishing Limited. pp. 123–145.
   Google Scholar
• Green, P.H.R., and Cellier, C. (2007). Celiac disease. New England Journal of Medicine, 357:1731–43.
   PubMed Web of Science ®Google Scholar
• Irene, T., Liem, H., Keith, H., Steinkraus, and Ted, C.C. (1977). Production of vitamin B-12 in tempeh, a fermented soybean food. Applied and Environmental Microbiology, pp. 773–776.
   PubMed Web of Science ®Google Scholar
• Istudor, Nicolae, Raluca A.I., and Irina, E.P. (2010). Research on Consumer's Self-protection through a Health Diet. Amfiteatru Economic, XII : 436–43
   Google Scholar
• Kang, I.H., Srivastava, P., Ozias-Akins, P., and Gallo, M. (2007). Temporal and spatial expression of the major allergens in developing and germinating peanut seed. Plant Physiology, 144:836–45.
   PubMed Web of Science ®Google Scholar
• Kolar, C.W., Rickert, S.H., Decker, C.D., Steinke, F.H., and Van-der Zanden., R.J. (2010). Isolated Soy Protein. pp. 259–300
   Google Scholar
• Koudou, S., Fleury, Y., Welt, D., Magnolato, D., Uchida, T., and Kitamrua, K. (1991). Malonyl isoflavone glycosides in soybean seeds. (Glycine max Merrill). Agricultural and Biological Chemistry, 55: 2227–2233.
   Google Scholar
• Liu, K. (2004). Soybeans as functional foods and ingredients. Illinois: AOCS Press
   Google Scholar
• Marcone, M.F. (1999). Biochemical and biophysical properties of plant storage proteins: a current understanding with emphasis on 11S seed globulins. Food Research International, 32:79–92.
   Web of Science ®Google Scholar
• McMichael, A.J., Powles, J.W., Butler, C.D., and Uauy, R. (2007). Food, livestock production, energy, climate change, and health. Lancet 370: 1253–1263.
   PubMed Web of Science ®Google Scholar
• Moreno, J., Altabella, T., Chrispeels, M.J. (1990). Characterization of a-amylase inhibitor, a lectin like protein in the seeds of Phaseolus vulgaris. Plant Physiology, 92:703–9.
   PubMed Web of Science ®Google Scholar
• Negata, Chisato, Naoyoshi, T., Yoko, K., and Hiroyuki, S. (1998). Decreased serum total cholesterol concentration is associated with high intake of soy products in japanese men and women. American Society for Nutritional Science, 203:13.
   Google Scholar
• Nout, M.J.R., and Rombouts, F.M. (1990). Recent developments in tempe research. Journal of Applied Bacteriology 69: 609–633.
   Google Scholar
• Riascos, J.J., Weissinger, A.K., Weissinger, S.M., Burks, A.W. (2010). Hypoallergenic legume crops and food allergy: factors affecting feasibility and risk. Journal of Agricultural and Food Chemistry, 58:20–7.
   PubMed Web of Science ®Google Scholar
• Riaz, M.N. (1999). Healthy baking with soy ingredients. Cereal Foods World, 44: 136–9
   Web of Science ®Google Scholar
• Riaz, M.N. (2004). Texturized soy protein as an ingredient. In: Yada, R.Y. editor. Proteins in food processing. England: Woodhead Publishing Ltd. pp. 517–57.
   Google Scholar
• Riaz, M. (2005). Soy applications in food: Textured soy protein utilization in meat and meat analogue products. New York: CRC press
   Google Scholar
• Rodger, C. (2001). Production and properties of mycoprotein as a meat alternative. Food Technology, 55: 36–41.
   Web of Science ®Google Scholar
• Sadler, M.J. (2004). Meat alternatives- market developments and health benefits. Trends in Food Science and Technology, 15(5): 250–260.
   Web of Science ®Google Scholar
• Schlatzer M. (2010). Tierproduktion und Klimawandel. Wien, LIT Verlag.
   Google Scholar
• Seiler, M. (2006). Technologic and economic evaluation for the realisation of a novel process design for the production of protein products from soybeans. Dissertation - TU Berlin, from http://opus.kobv.de/tuberlin/volltexte/2006/1446/.
   Google Scholar
• Sharma, R., and Sarbhoy, A.K. (1984). Tempeh: a fermented food from soybean. Current Science, 53: 325–326.
   Web of Science ®Google Scholar
• Siddique, U. (2000). The substitution of textured soy-protein with red meat in pizza topping. M.Sc. Thesis, Dept. Food Tech., Univ. Agric. Faisalabad, Pakistan.
   Google Scholar
• Singh, M.B, Bhalla, P.L. (2008). Genetic engineering for removing food allergens from plants. Trends in Plant Sciences, 13: 257–60.
   PubMed Web of Science ®Google Scholar
• Steinfeld, H., and Gerber P. (2006). Livestock's long shadow. Environmental issues and options. Rome, Food and Agriculture Organization of the United Nations
   Google Scholar
• Steinkraus, K.H., Cullen, R.E., Pederson, C.S., Nellis, L.F., and Gavitt, B.K. (1983). Indonesian tempeh and related fermentations. In: K.H., Steinkraus, R.E., Cullen, R.E., Pederson, C.S., Nellis, L.F., and Gavitt, B.K. (Eds). Handbook of indigenous fermented foods. New York, Marcel Dekker. pp. 1–94.
   Google Scholar
• Steinkraus, K.H., Yap, B.H., Van, J.P., Provvidenti, M.I., and Hand, D.B. (1960). Studies on tempeh an Indonesian fermented soybean food. Food Research International, 25: 777.
   Google Scholar
• Suberbie, F., Mendizabal, D., Mendizabal, C. (1981). Germination of soybeans and its modifying effects on the quality of full-fat soy flour. Journal of the American Oil Chemists, 58:192–5.
   Web of Science ®Google Scholar
• Sun, P., Li D., Li Z., Dong, B., and Wang, F. (2008). Effects of glycinin on IgE-mediated increase of mast cell numbers and histamine release in the small intestine. The Journal of Nutritional Biochemistry, 19:627–33.
   PubMed Web of Science ®Google Scholar
• Turnbull, W., Walton, and Leeds, A.R. (1993). Acute effects of mycoprotein on subsequent energy Intake and appetite variables. American Journal of Clinical Nutrition, 58: 507–512
   PubMed Web of Science ®Google Scholar
• Velasquez, Manuel, T., and Sam, J.B. (2007). Role of dietary soy protein in obesity. International Journal of Medical Sciences, 4: 72–82.
   PubMedGoogle Scholar
• Vijver, M. (2006). National policies and politics. Sustainable protein production and consumption: Pigs or peas? The Netherlands, Springer 132–138.
   Google Scholar
• Wang, H.J., and Murphy, P.A. (1994). Isoflavone content in commercial soybean foods. Journal of Agricultural and Food Chemistry, 42:1666–1673.
   Web of Science ®Google Scholar
• Wiesel. I., Rehm, H.J., and Bisping, B. (1997). Improvement of tempe fermentations by application of mixed cultures consisting of Rhizopus sp. and bacterial strains. Applied Microbiology and Biotechnology, 47: 218–225.
   Web of Science ®Google Scholar
• Xiao, and Chao, Wu. (2008). Heath effects of soy protein and isoflavones in humans. The Journal of Nutrition 138: 1244–249.
   Google Scholar
• Xiong, Y.L. (2004). Muscle protein. In: Yada, R.Y. (ed). Proteins in food processing. England: Woodhead Publishing Limited. pp. 100–122.
   Google Scholar
• Aksoy, M., Erdem, S., and Dincol, G. (1976). Types of leukemia in chronic benzene poisoning. Acta Haematol. 55: 66–75.
   Google Scholar