Results 261 to 270 of about 189,388 (304)

Plant‐based alternatives to meat

Nutrition & Food Science, 1998
Discusses the plant‐based alternatives to meat. Looks at the production and uses of a range of meat alternatives from different sources including: soya beans; wheat protein; pea and wheat protein; and myco‐protein. Compares the nutrient profiles with those of meat.
Jill Davies, Helen Lightowler
openaire   +1 more source

Nitrite alternatives for processed meats

1995
Abstract Nitrite is an essential ingredient used in the curing of meat products. It is responsible for the characteristic color, flavor and extended shelf-life and microbial stability of cured products. However, it is also responsible for the production of carcinogenic N -nitrosamines in certain cured products under some processing conditions ...
F. Shahidi, R.B. Pegg
openaire   +1 more source

Alternative Protein Source: Artificial Meat

2023
In vitro et olarak da bilinen yapay et, hayvan hücrelerinin öncelikle kas biyopsisi yoluyla çiftlik hayvanlarından izole edilen iskelet kasından türetilen kök hücreler yoluyla hücre kültürü teknolojisi kullanılarak üretilen üründür. Nüfus artışından kaynaklanan talep nedeniyle geleneksel et üretim sistemlerine alternatif olarak ortaya çıkmaktadır ...
OKUR, Halime Cemre, ONAY, Tuba, UÇAR, Aslı   +2 more
openaire   +1 more source

Meat alternatives—market and cunsumption

Elimination of animal-based products, often related to a vegetarian or vegan diet, is one of the most popular nutritional trends observed around the world. This chapter provides an overview of the assortment, market and consumption of various meat alternatives.
Iga Rybicka, Karolina Bohdan, Przemysław Łukasz Kowalczewski   +2 more
openaire   +1 more source

Developing alternative meat-curing systems

Trends in Food Science & Technology, 1991
Abstract Over the past three decades there has been increasing research interest in the development of nitrite-free meat-curing systems. This has resulted in alternatives to the use of nitrite in cured meats for colour, flavour or antimicrobial effects. This review examines the development of nitrite-free meat-curing systems.
openaire   +1 more source

Alternative Meat Industry

2021
Jaan Elias, Nikki Springer, Leon Van Wyk, Jacob Thomas, K. Geert Rouwenhorst   +4 more
openaire   +1 more source

Meat the alternative

Veterinary Record, 2023
openaire   +1 more source

Meat protein alternatives

OECD Food, Agriculture and Fisheries Papers, 2022
openaire   +1 more source

Meat and Fish Alternatives

2022
David Julian McClements, Lutz Grossmann
openaire   +1 more source

Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage

Trends in Food Science and Technology, 2021
Huhu Wang
exaly