Results 251 to 260 of about 22,770,720 (265)

Unpalatable solutions: Consumer resistance towards Insect‐Based foods is moderated by uncertainty avoidance

Psychology & Marketing
Traditional livestock meat poses sustainability challenges, while insect proteins offer a low‐impact alternative. Cultural barriers, such as uncertainty avoidance, hinder widespread acceptance of insect‐based foods, despite a growing market.
Franklin Velasco Vizcaíno, A. Pohlmann
semanticscholar   +1 more source

Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion

Foods, 2022
Yun-Sang Choi, Tae-Kyung Kim, Min-Cheol Kang   +2 more
exaly  

Consumer Acceptance of Meat from Animals Reared on Insect Meal as Feed

Animals, 2020
Katalin Szendro, Katalin Dr Tóth
exaly  

Structure and physical stability of hybrid model systems containing pork meat and superworm (Zophobas morio larvae): The influence of heating regime and insect: meat ratio

Innovative Food Science and Emerging Technologies, 2020
Jana Scholliers, Ilse Fraeye, Liselot Steen   +2 more
exaly  

Feeding the future: A comparison of drivers and barriers towards consumers' acceptance of plant-based protein, mycoprotein, cultured meat, and insect-based protein in Singapore

Food Quality and Preference
May O. Lwin, Shelly Malik, Jack Ho, Peter J. Schulz   +3 more
semanticscholar   +1 more source

Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability

Innovative Food Science and Emerging Technologies, 2020
Jana Scholliers, Ilse Fraeye, Liselot Steen   +2 more
exaly  

Current Advancements in Alternative Protein Sources: Plant-Based, Cultured Meat, and Insect Proteins for a Sustainable Future

Food Bioscience
Abhishek Bisht, G. Murugan, Mudassar Hussain, Gholamreza Abdi   +3 more
semanticscholar   +1 more source

Healthy, but Disgusting: An Investigation Into Consumers’ Willingness to Try Insect Meat

Journal of Economic Entomology, 2019
Bob Mulder, Vincenzo Fogliano, P Marijn Poortvliet   +2 more
exaly  

Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

Food Quality and Preference, 2016
Sara de Pelsmaeker, Ilse de Bourdeaudhuij, Joachim Jietse Schouteten   +2 more
exaly  

A Nutritional Evaluation of Insect Meal as a Sustainable Protein Source for Jumbo Quails: Physiological and Meat Quality Responses

Sustainability, 2019
Víctor Mlambo, Caven Mguvane Mnisi, Fezile Mbhele   +2 more
exaly