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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Revisiting Protein Quality Assessment to Include Alternative Proteins. [PDF]
Foods, 2022 The high demand for novel and existing sustainable protein sources (e.g., legumes, insects, algae, and cultured meat) to replace the animal-based sources is becoming crucial. This change in protein consumption calls for the re-evaluation of the current methods to assess their quality and bioavailability.
Monsonego Ornan E, Reifen R.
europepmc +4 more sources
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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OpenProt 2.0 builds a path to the functional characterization of alternative proteins. [PDF]
Nucleic Acids Res, 2023 Leblanc S +13 more
europepmc +3 more sources
The big business of sustainable food production and consumption: Exploring the transition to alternative proteins. [PDF]
Proc Natl Acad Sci U S A, 2023 Mylan J, Andrews J, Maye D.
europepmc +3 more sources
Aligning Alternative Proteins with Consumer Values in Germany: A Values-Centric Communication Framework. [PDF]
FoodsAlismaili A, Böhler L, Floto-Stammen S.
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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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