<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0250-5460</journal-id>
<journal-title><![CDATA[Revista Boliviana de Química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Bol. Quim]]></abbrev-journal-title>
<issn>0250-5460</issn>
<publisher>
<publisher-name><![CDATA[Universidad Mayor de San Andrés]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0250-54602024000300047</article-id>
<article-id pub-id-type="doi">10.34098/2078-3949.41.3.1</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Química de alimentos Plant-based, alternativas a la carne]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mamani Callizaya]]></surname>
<given-names><![CDATA[Edgar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,aff1  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>41</volume>
<numero>3</numero>
<fpage>47</fpage>
<lpage>54</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S0250-54602024000300047&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S0250-54602024000300047&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S0250-54602024000300047&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El creciente interés por la salud, la sostenibilidad ambiental y el bienestar animal ha llevado a un aumento en la demanda de alimentos plant-based y alternativas a la carne. Estos productos buscan replicar las propiedades sensoriales y nutricionales de la carne convencional, utilizando ingredientes de origen vegetal. Este artículo revisa la química de los alimentos plant-based, analizando su composición, los métodos de producción utilizados para simular la textura y el sabor de la carne, y los avances recientes en este campo. Se discuten también los beneficios potenciales para la salud y el medio ambiente, así como los desafíos que enfrenta la industria en términos de aceptación del consumidor y desarrollo de productos de alta calidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Plant-based foods chemistry, meat alternatives. The growing interest in health, environmental sustainability, and animal welfare has led to an increase in the demand for plant-based foods and meat alternatives. These products aim to replicate the sensory and nutritional properties of conventional meat using plant-based ingredients. This article reviews the chemistry of plant-based foods, analyzing their composition, the production methods used to simulate the texture and flavor of meat, and recent advances in this field. It also discusses the potential health and environmental benefits, as well as the challenges facing the industry in terms of consumer acceptance and the development of high-quality products.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Plant-based foods]]></kwd>
<kwd lng="en"><![CDATA[Meat alternatives]]></kwd>
<kwd lng="en"><![CDATA[Plant proteins]]></kwd>
<kwd lng="en"><![CDATA[Protein extrusion]]></kwd>
<kwd lng="es"><![CDATA[Alimentos plant-based]]></kwd>
<kwd lng="es"><![CDATA[Alternativas a la carne]]></kwd>
<kwd lng="es"><![CDATA[Proteínas vegetales]]></kwd>
<kwd lng="es"><![CDATA[Extrusión de proteínas]]></kwd>
</kwd-group>
</article-meta>
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