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Alternative proteins; A path to sustainable diets and environment [PDF]

Current Research in Food Science
With 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, Zeinab Qazanfarzadeh, Mahsa Majzoobi, Samira Sheiband, Nazila Oladzadabbasabad, Yasaman Esmaeili, Colin J. Barrow, Wendy Timms   +7 more
doaj   +2 more sources

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
doaj   +2 more sources

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, Hamdan Khattib, Noam Pintel, Dorit Avni   +3 more
doaj   +2 more sources

Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications [PDF]

Antioxidants
Alternative proteins and novel processing technologies are crucial to transforming contemporary food systems into ones with lower environmental impact while meeting the rising global demand for protein.
Young-Hwa Hwang, Abdul Samad, Ayesha Muazzam, AMM Nurul Alam, SoHee Kim, ChanJin Kim, Seon-Tea Joo   +6 more
doaj   +2 more sources

Will Australians Eat Alternative Proteins? [PDF]

Foods
Australia, 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
doaj   +2 more sources

Muscleblind proteins regulate alternative splicing [PDF]

EMBO Journal, 2004
Although the muscleblind (MBNL) protein family has been implicated in myotonic dystrophy (DM), a specific function for these proteins has not been reported. A key feature of the RNA-mediated pathogenesis model for DM is the disrupted splicing of specific pre-mRNA targets.
Thai H Ho, Maurice S Swanson, Thomas A Cooper   +2 more
exaly   +3 more sources

Nutritional implications of alternative proteins: a commentary. [PDF]

Public Health Nutr
Davis U, Bobo J, Wilson P, Noy P, Mansilla R, Long G, Welham S, Harvey J, Lukinova E, Nica-Avram G, Smith G, Salt D, Smith A, Goulding J.   +13 more
europepmc   +4 more sources

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, Jeru Manoj Manuel, Noé Guilloy, Inès Khatir, Inès Khatir, Xavier Roucou, Xavier Roucou, Xavier Roucou, Benoit Laurent, Benoit Laurent   +9 more
doaj   +1 more source

Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations

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, Galo Chuchuca Moran, Lutz Grossmann   +2 more
doaj   +1 more source

Overcoming Technical and Market Barriers to Enable Sustainable Large-Scale Production and Consumption of Insect Proteins in Europe: A SUSINCHAIN Perspective

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, Nathan Meijer, Frank Alleweldt, David Deruytter, Leen Van Campenhout, Laura Gasco, Nanna Roos, Sergiy Smetana, Ana Fernandes, H. J. van der Fels-Klerx   +9 more
doaj   +1 more source