Results 261 to 270 of about 844,797 (309)

FLAVORING VEGETABLE PROTEIN MEAT ANALOGS

1978
R.F. Heinze, M.B. Ingle, J.F. Reynolds
openaire   +1 more source

Scientific, sustainability and regulatory challenges of cultured meat

Nature Food, 2020
Mark J Post, Shulamit Levenberg, David L Kaplan   +2 more
exaly  

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Trends in Food Science and Technology, 2020
Youling L Xiong
exaly  

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

Comprehensive Reviews in Food Science and Food Safety, 2021
David Julian McClements, Lutz Grossmann
exaly  

Structuring camellia seed-derived oleosomes for the fabrication of meat analogs using transglutaminase: Structural, functional, and rheological properties

Food Hydrocolloids
Shahzad Farooq, Muhammad Ijaz Ahmad, Shijie Zheng, Usman Ali, Yipeng Zhang, Jiawen Xue, Yang Li, Shixiu Cui, Hui Zhang   +8 more
semanticscholar   +1 more source

Proportion and number of cancer cases and deaths attributable to potentially modifiable risk factors in the United States

Ca-A Cancer Journal for Clinicians, 2018
Farhad Islami, Ann Goding Sauer Msph, Kimberly D Miller   +2 more
exaly  

Effect of ultra-high pressure treatment on the physico-chemical properties of emulsified meat analogs

Food Science and Biotechnology
J. Kim, Yoo-Jeong Choi, Y. Kim, J. Cha, Tae-Kyung Kim, Dong-Hyun Kim, Yun-Sang Choi   +6 more
semanticscholar   +1 more source

Meat Analogs

2017
openaire   +1 more source

High-moisture extrusion of hempseed and oat press cakes for formation of soy-protein-containing fibrous meat analogs: Textural and physicochemical properties

Innovative Food Science & Emerging Technologies
Erika Keiko Martinez Vargas, A. Šalaševičienė, J. M. Ramos-Diaz, A. Kemppinen, K. Jouppila, Per Ertbjerg   +5 more
semanticscholar   +1 more source

Meat Analogs

1974
openaire   +1 more source