Results 21 to 30 of about 12,109,690 (346)

Halal cultivated meat: an untapped opportunity

Frontiers in Nutrition, 2023
The global Halal food market is forecast to reach US$1.67 trillion by 2025, growing to meet the dietary demands of a rapidly increasing Muslim population, set to comprise 30% of the global population by mid-century. Meat consumption levels are increasing
Sophie Attwood, Shahid Jameel, Awal Fuseini, Eman AlKhalawi, Cother Hajat, Cother Hajat   +5 more
doaj   +1 more source

A Review of Black Soldier Fly (Hermetia illucens) as a Potential Alternative Protein Source in Broiler Diets

Annals of Animal Science, 2023
Since per capita global meat utilization is predicted to increase to 40% from 2019 to 2050, global use of cultivable land in livestock, poultry, and feed production is 30%.
I. Ahmed, F. Inal, Roshan Riaz, U. Ahsan, E. Kuter, U. Ali   +5 more
semanticscholar   +1 more source

Barriers associated with pulse and plant-based meat alternative consumption across sociodemographic groups: a Capability, Opportunity, Motivation, Behaviour model approach

Frontiers in Nutrition, 2023
IntroductionTo enhance environmental sustainability and food security, there should be a change in dietary protein consumption. It is suggested that meat consumption should be reduced and that the currently low consumption of pulses and other plant-based
Sini Kuosmanen, Sini Kuosmanen, Mari Niva, Anne-Maria Pajari, Kirsi Korhonen, Toivo Muilu, Hanna Konttinen, Hanna Konttinen   +7 more
doaj   +1 more source

Large-scale identification and characterization of alternative splicing variants of human gene transcripts using 56 419 completely sequenced and manually annotated full-length cDNAs [PDF]

, 2006
We report the first genome-wide identification and characterization of alternative splicing in human gene transcripts based on analysis of the full-length cDNAs.
Jun-ichi Takeda, Yutaka Suzuki, Mitsuteru Nakao, Roberto A. Barrero, Kanako O. Koyanagi, Lihua Jin, Chie Motono, Hiroko Hata, Takao Isogai, Keiichi Nagai, Tetsuji Otsuki, Vladimir Kuryshev, Masafumi Shionyu, Kei Yura, Mitiko Go, Jean Thierry-Mieg, Danielle Thierry-Mieg, Stefan Wiemann, Nobuo Nomura, Sumio Sugano, Takashi Gojobori, Tadashi Imanishi, Gilbert, Lopez, Smith, Schmucker, Wojtowicz, Lander, Ewing, Ladd, Modrek, Lee, Stamm, Imanishi, Zhang, Wiemann, Strausberg, Ota, Ewing, Kimura, Fairbrother, Fairbrother, Nakao, Burset, Croft, Modrek, Kochiwa, Hide, Lejeune, Lev-Maor, Will, Landry, Carninci, Kim, Karin, Peters, Xing, Nakao, Scharf, Faber, Magrangeas, Akiva, Wiemann, Oyama, Modrek, Yeo   +65 more
core   +2 more sources

Nutritional composition of various insects and potential uses as alternative protein sources in animal diets

Animal bioscience, 2022
The aim of the present investigation is to determine the nutritional composition of various insects and their potential uses as alternative protein sources in animal diets.
A. A. Shah, Pajaree Totakul, Maharach Matra, A. Cherdthong, Y. Harnboonsong, M. Wanapat   +5 more
semanticscholar   +1 more source

Positional proteomics reveals differences in N-terminal proteoform stability [PDF]

, 2016
To understand the impact of alternative translation initiation on a proteome, we performed a proteome-wide study on protein turnover using positional proteomics and ribosome profiling to distinguish between N-terminal proteoforms of individual genes.
Brown JL, Daria Gawron, Elvis Ndah, Kris Gevaert, Petra Van Damme   +4 more
core   +2 more sources

Alternative protein innovations and challenges for industry and consumer: an initial overview

Frontiers in Sustainable Food Systems, 2023
Over one fourth of today's greenhouse gas emissions are the result of agriculture, with the production of meat representing a large portion of this carbon footprint.
K. Hefferon, Hans De Steur, Federico J. A. Perez-Cueto, R. Herring   +3 more
semanticscholar   +1 more source

Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review

Foods, 2022
The great environmental impact of increasing animal product consumption requires the willingness to reduce or to substitute meat consumption. A possible substitute product, plant-based meat substitute, is made from plants and offers a sensory experience ...
János Szenderák, Dániel Fróna, Mónika Rákos   +2 more
doaj   +1 more source

Human Tra2 proteins jointly control a CHEK1 splicing switch among alternative and constitutive target exons [PDF]

, 2014
Alternative splicing—the production of multiple messenger RNA isoforms from a single gene—is regulated in part by RNA binding proteins. While the RBPs transformer2 alpha (Tra2α) and Tra2β have both been implicated in the regulation of alternative ...
Austin, Caroline A., Best, Andrew, Chabot, Benoit, Cheong Lee, Ka, Cowell, Ian G., Curk, Tomaz, Dalgliesh, Caroline, Danilenko, Marina, Elliott, David J., Hong, Elaine, Hussain, Rafiq, James, Katherine, Keavney, Bernard, Kheirolahi-Kouhestani, Mahsa, Klinck, Roscoe, Santibanez Koref, Mauro, Tyson-Capper, Alison, Venables, Julian P., Wipat, Anil, Xu, Yaobo   +19 more
core   +2 more sources

Consumer Acceptance of Alternative Proteins: A Systematic Review of Current Alternative Protein Sources and Interventions Adapted to Increase Their Acceptability

Sustainability, 2022
Conventional meat consumption has triggered an environmental burden along with effects on different disease spectrums according to existing research.
S. Siddiqui, Tayyaba Alvi, A. Sameen, Sipper Khan, A. Blinov, A. Nagdalian, Mohammad Mehdizadeh, Danung Nur Adli, M. Onwezen   +8 more
semanticscholar   +1 more source