Results 11 to 20 of about 435,705 (312)

Cultured Meat on the Social Network Twitter: Clean, Future and Sustainable Meats

Foods, 2022
The rapid development of technologies for cultured meat production has led to new challenges for producers regarding appropriate communication with future customers in order to deliver products to a viable market.
Lucie Pilařová, Lucie Kvasničková Stanislavská, Ladislav Pilař, Tereza Balcarová, Jana Pitrová   +4 more
doaj   +1 more source

Edible insects - new meat alternative: a review [PDF]

Journal of Central European Agriculture, 2023
Nowadays, the challenge of finding food capable of meeting the needs of the population in terms of availability, nutritional value and sustainability is not only a necessity, but also an aspiration for a healthier lifestyle. The replacement of vertebrate
Milena Ruskova, Todorka PETROVA, Zhivka GORANOVA   +2 more
doaj   +1 more source

Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review

Foods, 2022
In order to alleviate the pressure on environmental resources faced by meat and dairy production and to satisfy the increasing demands of consumers for food safety and health, alternative proteins have drawn considerable attention in the food industry ...
Yan Zeng, Enhui Chen, Xuewen Zhang, Demao Li, Qinhong Wang, Yuanxia Sun   +5 more
doaj   +1 more source

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Frontiers in Sustainable Food Systems, 2020
Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some ...
Raychel E. Santo, Raychel E. Santo, Brent F. Kim, Brent F. Kim, Sarah E. Goldman, Sarah E. Goldman, Jan Dutkiewicz, Erin M. B. Biehl, Erin M. B. Biehl, Martin W. Bloem, Martin W. Bloem, Roni A. Neff, Roni A. Neff, Roni A. Neff, Keeve E. Nachman, Keeve E. Nachman, Keeve E. Nachman, Keeve E. Nachman   +17 more
doaj   +1 more source

Substitution of cooked kidney beans or ground beef in hypercholesterolemic high fat diets reduces plasma and liver lipids in hamsters

Food Production, Processing and Nutrition, 2023
This study examined the physiological effects of replacing some of the casein with either a plant based, animal or combination of protein sources in a high-fat diet fed to golden Syrian hamsters.
John W. Finley, Darryl Holliday, Hyunsook Kim, Priscila Leal da Silva Alves, Dong-Yan Shao, Glenn Bartley, Wallace Yokoyama   +6 more
doaj   +1 more source

Alternative Proteins: Market Research on Consumer Trends and Emerging Landscape

Meat and Muscle Biology, 2020
Meat and poultry consumption is set for global growth with increased demand. However, today’s market trends demonstrate that new consumers are interested in alternative proteins (i.e., non–animal-derived/plant proteins).
Audrey Searing, Chloe Watson, Jill McKeague, Poulson Joseph   +3 more
doaj   +2 more sources

Introducing insect- or plant-based dinner meals to families in Denmark: study protocol for a randomized intervention trial

Trials, 2022
Background Plant- and insect-based foods are promising alternative protein sources. Previous studies have shown that introducing plant-based foods to the diet can reduce meat intake, but no such intervention has explored the effects of insect-based foods.
Cassandra Maya, Luís Miguel Cunha, Ana Isabel de Almeida Costa, Teun Veldkamp, Nanna Roos   +4 more
doaj   +1 more source

Carbon and nitrogen isotopic ratios of urine and faeces as novel nutritional biomarkers of meat and fish intake [PDF]

, 2012
Purpose Meat and fish consumption are associated with changes in the risk of chronic diseases. Intake is mainly assessed using self-reporting, as no true quantitative nutritional biomarker is available.
A Konig, AA Welch, AMCP Joosen, AMCP Joosen, Annemiek M. C. P. Joosen, C Martinez Del Rio, Catherine J. Kneale, D Cordon, DL Phillips, DM O’Brien, E Dufour, E Erdfelder, GJ Bowen, Gunter G. C. Kuhnle, J Hoefs, JH Cummings, JR Hebert, JR Hebert, K Petzke, LO Dragsted, LO Valenzuela, M Minagawa, M Sponheimer, M Wennberg, MJ Wilkinson, MP Richards, PJ Rousseeuw, PS Patel, R Kraft, R Sinha, RE Stevens, RL Prentice, SA Bingham, T Riley, Tamsin C. O’Connell   +34 more
core   +1 more source

Prospectus of cultured meat—advancing meat alternatives [PDF]

Journal of Food Science and Technology, 2010
The in vitro production of meat is probably feasible with existing tissue engineering techniques and may offer health and environmental advantages by reducing environmental pollution and land use associated with current meat production systems. By culturing loose myosatellite cells on a substrate, it is probably possible to produce cultured meat by ...
Zuhaib Fayaz Bhat, Hina Fayaz
openaire   +1 more source

The role of bushmeat in urban household consumption: Insights from Bangui, the capital city of the Central African Republic [PDF]

, 2017
In the Congo Forest Basin, hunting provides a major source of protein for rural household consumption. In the context of increasing urbanisation, an understanding of bushmeat consumption in urban settings is needed to both address food security issues ...
Drouet-Hoguet, Nolwenn, Fargeot, Christian, Le Bel, Sébastien   +2 more
core   +1 more source