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Found 4 from your keywords: subject="HPP"
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Physicochemical, Microstructural, And Sensorial Properties Of Animal, Hybrid,…
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Angela Vonny Jonas

In recent years, meat consumption, particularly convenient products like chicken meatballs increased, driven by changing dietary habits. However, concerns linked to intensive meat production have prompted a shift towards plant-based meat alternatives (PBMAs) that aim to replicate the taste and texture of traditional meats. White button mushrooms (Agaricus bisporus) have become popular for t…

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FT 24-024
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The Effect of Different Hydrocolloids and Pasteurization Methods Towards Phys…
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Patricia Agustina

Jelly drinks are semisolid, readytodrink beverages made from hydrocolloids They are popular but typically lack nutrition, therefore, this study developed healthier variants using real fruit extract, like pineapple juice Hydrocolloids are essential for producing a desirable texture in jelly drinks, and quality is preserved during pasteurization by employing both thermal and nonthermal techniq…

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FT 24-003
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Effects of High-Pressure Processing on the Physicochemical, Microstructural, …
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Chrisanta Charmenita

Negative effects on meat consumption have prompted the rise of protein alternatives. Although chicken is rich in protein, it has no dietary fibre. Hence, alternative fibre and protein-rich ingredients can be found in shiitake mushrooms with an umami flavour and tempeh with a dense texture. High-pressure processing (HPP) can improve the texture and technological functionalities of various foo…

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FT 24-025
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Comparative Analysis of High-Pressure Processing Effects on Physicochemical, …
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Nathan Zubin Lee

Excessive meat consumption's negative effects have driven the development of meat alternatives. While chicken is protein-rich, it lacks fiber, so mushrooms were used for their high fiber content, and jackfruit's fibrous texture to mimic chicken. High-pressure processing (HPP) improved texture and preserved nutritional value. This study aimed to develop nuggets using chicken, hybrid, and PBM…

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FT 24-026