Results 251 to 260 of about 880,429 (326)

Norwegian consumption of plant-based meat analogues

Food Quality and Preference
Sarah Wangui Muiruri, Anna Birgitte Milford, Kyrre Rickertsen   +2 more
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Large Herbivores in the Wildwood and in Modern Naturalistic Grazing Systems [PDF]

, 2005
Buckland, Paul C., Bullock, J.M., Hodder, Kathryn H., Kirby, Keith J.   +3 more
core  

Meat analogues, the new outbreak-free?

Lopes, Diana, Mata, Beatriz, Bastos. Beatriz, Ferreira, Cátia, Silva, Elen, Silva, Joana, Antunes, Patrícia   +6 more
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Disentangling processing effects of meat analogue extrusion

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Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts.

Food Research International
In order to fully understand the nutritional heterogeneity of plant-based meat analogues and real meat, this review summarized their similarities and differences in terms of ingredients, nutrient contents, bioavailability and health impacts.
Yunting Xie, Linlin Cai, Guanghong Zhou, Chunbao Li   +3 more
semanticscholar   +3 more sources

Multi-scale approach: Structure–texture relationship of meat and meat analogues

Physics of Fluids
Plant-based meat analogues are considered a sustainable substitute for meat. However, the current attempts to reproduce the visible fibrous structure on a macro scale (1 mm) have not yet achieved the desired texture properties. The role of the meso-scale fiber structure (50–200 μm) in the meat texture remains uncertain.
Elle Ina Wilhelm, Luiza Fritzsche, Christoph Simon Hundschell, Thomas A. Vilgis, David Olivier Schmelzeisen, Anja Maria Wagemans   +5 more
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Meat analogues: Health promising sustainable meat substitutes

Critical Reviews in Food Science and Nutrition, 2016
There 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, M K, Chatli, Nitin, Mehta, Parminder, Singh, O P, Malav, Akhilesh K, Verma   +5 more
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Meat analogues, the Canadian Meat Industry and the Canadian consumer

Meat Science, 2022
This 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 ...
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Dietary purines in vegetarian meat analogues

Journal of the Science of Food and Agriculture, 2010
AbstractBACKGROUND: 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, Vladimir, Plachy, Javier, Fernandez, Vojtech, Rada   +3 more
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Plant-Based Meat Analogues

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., Dekkers, B.L., van der Goot, A.J.   +2 more
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