Results 241 to 250 of about 466,310 (284)
, 2019 As the world's population increases, the need for reliable protein sources is growing. Meat is considered a good source of high biological value protein, but meat is not sustainable. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products.
Kyriakopoulou, K. +2 more
core +4 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Meat analogues, the Canadian Meat Industry and the Canadian consumer
Meat Science, 2022This paper reviews current information on meat analogues in the context of the Canadian Meat Industry and consumer. In Canada, plant-based meat analogues are widely available and their consumption is targeted to surge, while the potential for cultured meat remains questionable as many technical, economic, food safety and consumer acceptance issues are ...
openaire +2 more sources
Meat analogues: Health promising sustainable meat substitutes
Critical Reviews in Food Science and Nutrition, 2016There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction
Pavan, Kumar +5 more
openaire +2 more sources
Dietary purines in vegetarian meat analogues
Journal of the Science of Food and Agriculture, 2010AbstractBACKGROUND: The meat alternatives market offers a wide range of products resembling meat in taste, flavour or texture but based on vegetable protein sources. These high protein–low purine foods may find application in a low purine or purine‐free diet, which is sometimes suggested for subjects with increased serum urate levels, i.e ...
Jaroslav, Havlik +3 more
openaire +2 more sources
MEAT ANALOGUES AND MEAT ANALOGUE EXTRUSION DEVICES AND METHODS
2020A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may not include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue.
Pibarot, Patrick +3 more
openaire +3 more sources
A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats
Journal of the Science of Food and Agriculture, 2019AbstractBACKGROUNDThe continuous increase of global consumer's dietary behaviors towards reducing meat consumption due to health benefits, ecological, ethical, and social aspects. Texturized vegetable protein (TVP) transformed from plant protein‐based ingredient can impart fibrous structure like muscle meat.
Sasimaporn Samard, Gi‐Hyung Ryu
openaire +2 more sources
The potentials and challenges of using microalgae as an ingredient to produce meat analogues
Trends in Food Science and Technology, 2021Peipei Sun, Yunlei Fu, Bin Liu
exaly