The current concern about meat consumption tackles many aspects: health, social life, food behaviours, animal welfare, natural resources exploitation. People are more sensitive about these topics and they are shifting individual food habits in favour of a more plant-based diet. Surveys provide a concise view of the increasing percentage of both vegetarians and vegans. The aim of the present research was to develop adequate recipes to prepare food products that mimic the shape and the texture of traditional würstel and Mortadella, focusing on the Italian market. The challenge faced was multiple: firstly, to maintain the similar characteristics of the traditional foods; secondly, to accomplish the consumer's requests; thirdly, to enlarge the market share of the food industries. The results obtained demonstrated that “mimic- würstel” and “mimic-mortadella” were created with vegan allowed ingredients and proteins of vegetal origin. In the case of “mimic-mortadella” the addition of tofu cubes tried to recreate the visual effect of fat globules.
|Data di pubblicazione:||2018|
|Titolo:||Vegan foods: Mimic meat products in the Italian market|
|Autore/i:||Bedin, Elisa; Torricelli, Chiara; Gigliano, Silvia; De Leo, Riccardo; Pulvirenti, Andrea|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.ijgfs.2018.04.003|
|Codice identificativo ISI:||WOS:000443461900001|
|Codice identificativo Scopus:||2-s2.0-85046726654|
|Citazione:||Vegan foods: Mimic meat products in the Italian market / Bedin, Elisa; Torricelli, Chiara; Gigliano, Silvia; De Leo, Riccardo; Pulvirenti, Andrea. - In: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. - ISSN 1878-450X. - 13(2018), pp. 1-9.|
|Tipologia||Articolo su rivista|
I documenti presenti in Iris Unimore sono rilasciati con licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 3.0 Italia, salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris