Results 161 to 170 of about 1,909,775 (232)

Can (dynamic) social norms encourage plant-based food purchases? a quasi-experimental study in real-world Dutch supermarkets. [PDF]

BMC Med
Wolfswinkel SMM, Raghoebar S, Stuber JM, de Vet E, Poelman MP.   +4 more
europepmc   +1 more source

α‑Gal Causes Tick-Related Meat AllergiesIt Could Also Be a Therapeutic. [PDF]

ACS Cent Sci
Zaraska M.
europepmc   +1 more source

Substitutes for sucrose in curing meats /

, 1921
openaire   +2 more sources

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Our daily meat: Justification, moral evaluation and willingness to substitute

Food Quality and Preference, 2020
The enjoyment of meat and simultaneous disapproval of hurting animals create an ambivalent relationship with meat consumption. Meat-eating justification strategies are a means of coping with such cognitive dissonance.
C. Hartmann, M. Siegrist
semanticscholar   +3 more sources

Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

LWT - Food Science and Technology, 2020
The objective of the study was to evaluate the rheological properties of chia mucilage (CM) gels as functional ingredient in emulsified meat model systems.
A. I. Câmara, P. K. Okuro, R. L. Cunha, A. Herrero, C. Ruiz-Capillas, M. Pollonio   +5 more
semanticscholar   +3 more sources

Spirulina platensis protein-based emulsion gel as fat substitute in meat analogs: Evaluation performance across post-processing.

Food Chemistry
In this paper, Spirulina platensis protein-based emulsion gels were investigated as fat substitutes in meat analogs and compared with conventional fat sources like palm oil, oleogel, and soybean oil. Evaluating parameters such as cooking loss, shrinkage,
Jiaxin Guo, Yizhou Huang, Xinya Gu, Zong Meng   +3 more
semanticscholar   +3 more sources