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Alternative proteins; A path to sustainable diets and environment [PDF]
Current Research in Food ScienceWith a growing global population and the resulting pressure on natural resources, the supply of high-value protein has become increasingly limited. The rise of environmental and ethical concerns has led to the emergence of meat analogues as a credible ...
Shima Jafarzadeh +7 more
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Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein [PDF]
Foods, 2021 Food security and environmental issues have become global crises that need transformative solutions. As livestock production is becoming less sustainable, alternative sources of proteins are urgently required.
Joshua Hadi, Gale Brightwell
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Microalgae—Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health [PDF]
Global Challenges, 2023 Dietary proteins derived from animal sources, although containing well‐balanced profiles of essential amino acids, have considerable environmental and adverse health effects associated with the intake of some animal protein‐based products.
Yahav Eilam +3 more
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Will Australians Eat Alternative Proteins? [PDF]
FoodsAustralia, which has one of the world’s highest per capita meat consumption rates, is hesitant toward adopting alternative proteins. This study examines consumer perceptions of protein alternatives and their perceived safety, nutritional value, health ...
Diana Bogueva, Dora Marinova
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Re-evaluating the impact of alternative RNA splicing on proteomic diversity
Frontiers in Genetics, 2023 Alternative splicing (AS) constitutes a mechanism by which protein-coding genes and long non-coding RNA (lncRNA) genes produce more than a single mature transcript.
Jeru Manoj Manuel +9 more
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Foods, 2023 In recent years, brewer’s spent grain (BSG) has gained attention as a plant-based protein source because it occurs in large quantities as a by-product of beer brewing.
Bhanu Devnani +2 more
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Insects, 2022 The expected global population growth to 9.7 billion people in 2050 and the significant change in global dietary patterns require an increase in global food production by about 60%.
Teun Veldkamp +9 more
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Sorghum as a Potential Valuable Aquafeed Ingredient: Nutritional Quality and Digestibility
Agriculture, 2022 The world population is increasing, and our current agricultural practices are not sustainable enough to address the concerns. Alternative proteins including plant-based proteins would provide a more sustainable source of food and feed ingredients. Among
Mohammad Zarei +5 more
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Velvet bean (Mucuna pruriens): A sustainable protein source for tomorrow
Legume Science, 2023 Protein is one of the essential major nutrients required for the cell functioning in human body. Complete proteins, which are usually found in animal‐based proteins, despite of having high biovailability also cause adverse effect on the environment and ...
Chinju Baby +3 more
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Unveiling a Ghost Proteome in the Glioblastoma Non-Coding RNAs
Frontiers in Cell and Developmental Biology, 2021 Glioblastoma is the most common brain cancer in adults. Nevertheless, the median survival time is 15 months, if treated with at least a near total resection and followed by radiotherapy in association with temozolomide.
Tristan Cardon +4 more
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