Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives

Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives

This review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health, lower cholesterol levels, and possible protec...

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Bibliographic Details
Main Authors: Nikola Stanišić, Vladimir S. Kurćubić, Slaviša B. Stajić, Ivana D. Tomasevic, Igor Tomasevic
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
dietary fibres
meat products
plant-based meat
texture modification
health benefits
water-holding capacity
Online Access:https://www.mdpi.com/2304-8158/14/12/2090
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https://www.mdpi.com/2304-8158/14/12/2090

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