Results 271 to 280 of about 844,797 (309)

Meat consumption, health, and the environment

Science, 2018
Charles Godfray, Paul Aveyard, Jim Hall
exaly  

Plant-based and cell-based approaches to meat production

Nature Communications, 2020
David L Kaplan
exaly  

Fabrication and characterization of double-network meat analogs based on camellia oleosomes and soy protein-wheat gluten induced by transglutaminase and calcium alginate.

International Journal of Biological Macromolecules
Shahzad Farooq, Muhammad Ijaz Ahmad, Shijie Zheng, Usman Ali, Abdullah, Jiawen Xue, Yang Li, Shixiu Cui, Hui Zhang   +8 more
semanticscholar   +1 more source

Textured Soy Protein Utilization in Meat and Meat Analog Products

2005
H Chu, M McMindes, A Orcutt, I Mueller, M Orcutt, B Bater   +5 more
openaire   +1 more source

Fungi-based meat analogs

Awanish Singh, Nandan Sit
openaire   +1 more source

Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis

Nature Medicine, 2013
Zeneng Wang, Bruce S Levison, Elin Org
exaly  

Characterization of pea composites and feasibility of heat-modulated meat analogs production.

Food Chemistry
Md. Hafizur Rahman Bhuiyan, Laura Liu, A. Samaranayaka, Michael O. Ngadi   +3 more
semanticscholar   +1 more source

Edible films/coating with tailored properties for active packaging of meat, fish and derived products

Trends in Food Science and Technology, 2020
Pramila Umaraw, Paulo E S Munekata, Akhilesh K Verma   +2 more
exaly  

Unveiling the utilization of biowaste-derived carbon nanodots as texture modifiers in extrusion-cooked soy-protein-based high-moisture meat analogs

Food Hydrocolloids
J. S. Lyu, Kye Won Park, Jaejoon Han
semanticscholar   +1 more source

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Comprehensive Reviews in Food Science and Food Safety, 2020
Jiang He, Suqin Shao
exaly