Results 331 to 340 of about 4,319,210 (343)

Attachment and biofilm formation by foodborne bacteria in meat processing environments: Causes, implications, role of bacterial interactions and control by alternative novel methods

Meat Science, 2014
Efstathios Giaouris, Even Heir, Michel Hebraud   +2 more
exaly  

Impact of implicit biases on consumer behavioural intention towards meat alternative proteins

Food Research International
Clara Barnés-Calle, Luis Guerrero, Anna Claret   +2 more
exaly  

Alternative meat-curing systems

Canadian Institute of Food Science and Technology Journal, 1984
L.L. Diosady, L.J. Rubin, F. Shahidi
openaire   +1 more source

Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review

Critical Reviews in Food Science and Nutrition
Joanna Tkaczewska
exaly  

The myth of alternative meats

2023
openaire   +1 more source

Non-animal protein hydrolysates from agro-industrial wastes: A prospect of alternative inputs for cultured meat

Food Chemistry
Fabiana Galland, Rosana Goldbeck
exaly  

A comparative analysis of macronutrient digestibility in animal and alternative meat products for the Asian market

Journal of Food Composition and Analysis
Jie Hong Chiang
exaly  

Chloroplast expression of myoglobin and functional characterization of C. reinhardtii biomass for alternative meat applications

Algal Research
Gunjan Prakash
exaly  

Implications of Food Culture and Practice on the Acceptance of Alternative Meat

Sustainability
Natsumi Fujiwara, Masashi Tachikawa
exaly  

Databank. New meat alternative

Nutrition & Food Science, 1999
openaire   +1 more source