Results 11 to 20 of about 435,705 (311)

Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study

Foods, 2021
New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact.
Neda Rousta, Coralie Hellwig, Steven Wainaina, Lukitawesa Lukitawesa, Swarnima Agnihotri, Kamran Rousta, Mohammad J. Taherzadeh   +6 more
doaj   +1 more source

Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs

Foods, 2023
The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA and HMMA), and full-fat
Yung-Hee Jeon, Bon-Jae Gu, Gi-Hyung Ryu
doaj   +1 more source

Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities

Food ScienTech Journal, 2022
Population growth, poverty and climate change dictate the need for additional protein sources. Edible insects are potential protein substitutes and can provide both humans and animals with the required amount of protein, essential amino acids, and other ...
Nura Abdullahi, Enerst Chukwusoro Igwe, Munir Abba Dandago, Abdurrashid Rilwan, Hassana Jibril, Raliya Iliyasu   +5 more
doaj   +1 more source

Meat and meat alternatives: where is the gap in scientific knowledge and technology?

Italian Journal of Animal Science, 2023
The unprecedented surge of developing meat analogues and other alternative protein products in the past few years has occurred amidst numerous technological challenges. The creation of fibril structure and flavour from non-muscle proteinaceous sources to
Youling L. Xiong
doaj   +1 more source

Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas

Foods, 2023
Plant-based (PB) meat alternatives are developing due to the consumer’s demand, especially those who are mainly health-concerned. Soy proteins (SP) are commonly used as the main ingredients for PB meat analogues; however, SP may have adverse effects on ...
Md. Anisur Rahman Mazumder, Naphat Sujintonniti, Pranchalee Chaum, Sunantha Ketnawa, Saroat Rawdkuen   +4 more
doaj   +1 more source

Carbon and nitrogen isotopic ratios of urine and faeces as novel nutritional biomarkers of meat and fish intake [PDF]

, 2012
Purpose Meat and fish consumption are associated with changes in the risk of chronic diseases. Intake is mainly assessed using self-reporting, as no true quantitative nutritional biomarker is available.
A Konig, AA Welch, AMCP Joosen, AMCP Joosen, Annemiek M. C. P. Joosen, C Martinez Del Rio, Catherine J. Kneale, D Cordon, DL Phillips, DM O’Brien, E Dufour, E Erdfelder, GJ Bowen, Gunter G. C. Kuhnle, J Hoefs, JH Cummings, JR Hebert, JR Hebert, K Petzke, LO Dragsted, LO Valenzuela, M Minagawa, M Sponheimer, M Wennberg, MJ Wilkinson, MP Richards, PJ Rousseeuw, PS Patel, R Kraft, R Sinha, RE Stevens, RL Prentice, SA Bingham, T Riley, Tamsin C. O’Connell   +34 more
core   +1 more source

Prospectus of cultured meat—advancing meat alternatives [PDF]

Journal of Food Science and Technology, 2010
The in vitro production of meat is probably feasible with existing tissue engineering techniques and may offer health and environmental advantages by reducing environmental pollution and land use associated with current meat production systems. By culturing loose myosatellite cells on a substrate, it is probably possible to produce cultured meat by ...
Zuhaib Fayaz Bhat, Hina Fayaz
openaire   +1 more source

The role of bushmeat in urban household consumption: Insights from Bangui, the capital city of the Central African Republic [PDF]

, 2017
In the Congo Forest Basin, hunting provides a major source of protein for rural household consumption. In the context of increasing urbanisation, an understanding of bushmeat consumption in urban settings is needed to both address food security issues ...
Drouet-Hoguet, Nolwenn, Fargeot, Christian, Le Bel, Sébastien   +2 more
core   +1 more source

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs [PDF]

Comprehensive Reviews in Food Science and Food Safety, 2010
Abstract:  The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons.
M A, Asgar, A, Fazilah, Nurul, Huda, Rajeev, Bhat, A A, Karim   +4 more
openaire   +2 more sources

Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty

Foods, 2023
The hamburger has been targeted for substitution by numerous plant-based alternatives. However, many consumers find the taste of these alternatives lacking, and thus we proposed a hybrid meat and plant-based burger as a more acceptable alternative for ...
Bjørn Petrat-Melin, Svend Dam
doaj   +1 more source