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

Foods, 2022
Due to concerns about the negative effects of phosphate on human health, the development of phosphate substitutes is an active area of research. Among the various methods, the structural modification of proteins has previously been established.
Tae-Kyung Kim, Yea-Ji Kim, Jake Kim
exaly   +2 more sources

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

Journal of Economic Entomology, 2019
Consumption of insects has gained interest because it may provide a more sustainable and healthier alternative for conventional meat. However, in Western societies, insect consumption is met with resistance due to negative attitudes based on fear and ...
P Marijn Poortvliet, Bob C Mulder, Vincenzo Fogliano   +2 more
exaly   +2 more sources

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Food of the Future? Consumer Responses to the Idea of 3D-Printed Meat and Insect-Based Foods

Food and Foodways, 2018
3D printing technologies are beginning to be employed to fabricate new food products. One of the more unusual and potentially controversial adoptions of this novel food technology involves the use ...
Deborah Lupton, Bethaney Turner
openaire   +1 more source

Beyond the buzz: A review of the prospects of replacing meat consumption with insect-based foods

The substantial environmental footprint of meat production means that dietary shifts are needed to reduce greenhouse gas emissions. Insects may offer one alternative. However, to deliver genuine benefits for sustainability of the food system, insects must first be widely accepted and consumed by the general public.
Corentin Biteau, Tom Bry-Chevalier, Dustin Crummett, Ren Ryba, Michael St. Jules   +4 more
openaire   +1 more source

Reverse engineering insect-based meat alternatives with 3D printing, texture analysis and oral tribology

2023
Num mundo em crescimento, fontes alternativas de proteína surgem em resposta à progressiva procura por dietas mais saudáveis e sustentáveis. Os consumidores estão cada vez mais conscientes da necessidade de reduzir o seu consumo de carne tendo em vista o combate às alterações climáticas e, nesse sentido, os insetos começam a assumir um papel no prato ...
openaire   +1 more source

The potential of insect protein to reduce food-based carbon footprints in Europe: The case of broiler meat production

Journal of Cleaner Production, 2021
Jani Sillman, H Kahiluoto
exaly  

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, Liselot Steen, Ilse Fraeye   +2 more
exaly  

Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research

Critical Reviews in Food Science and Nutrition, 2023
Shahida Anusha Siddiqui, Nur Alim Bahmid, M M Chayan Mahmud   +2 more
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, Liselot Steen, Ilse Fraeye   +2 more
exaly  

Consumer Preference and Willingness to Pay for Meat derived from Chicken fed on Insect-based feed in Kenya

2019
Harriet, Mawia, Mburu, John, Irungu, Patrick, Diiro, Gracious, Tanga, Chrysantus Mbi, Subramanian, S., Fiaboe, K.K.M., Loon, Joop J.A. Van, Dicke, M., Ekesi, S., Harriet, Mawia, Mburu, John, Irungu, Patrick, Diiro, Gracious, Tanga, Chrysantus Mbi, Subramanian, S., Fiaboe, K.K.M., Loon, Joop J.A. Van, Dicke, M., Ekesi, S.   +19 more
openaire   +1 more source