Results 191 to 200 of about 1,909,775 (232)

How effective are messages and their characteristics in changing behavioural intentions to substitute plant-based foods for red meat? The mediating role of prior beliefs.

Appetite, 2018
By means of a population-based survey experiment, we analysed the effectiveness of two message characteristics - message framing and the refutation of misinformation - in persuading respondents to reduce their consumption of red meat and increase that of
Annukka Vainio, X. Irz, H. Hartikainen
semanticscholar   +1 more source

Variability in consumer perception of meat and meat substitutes

2023
This study, conducted with more than 16,000 respondents in 5 countries (Brazil, Cameroon, China, France, SouthAfrica) was aimed at analysing the consumption of meat and meat substitutes according to sociodemographic factors.For this, we asked for the criteria to choose food products at purchase time and for the proportion of people consumingmeat ...
Hocquette, E., Liu, J., Chriki, Sghaier, Ellies-Oury, Marie-Pierre, Kombolo, Moise, Rezende-De-Souza, Jonatã Henrique, Pflanzer, Sérgio Bertelli, Hocquette, Jean-François   +7 more
openaire   +1 more source

SALT SUBSTITUTES IN CANNED LUNCHEON MEAT

Journal of Muscle Foods, 1990
ABSTRACTPotassium chloride, magnesium chloride, calcium chloride and magnesium sulfate were used to replace 50% of the ionic strength of the sodium chloride in a luncheon meat product. The magnesium chloride treatment had a higher cook yield while all four treatments resulted in lower (P ≥ 0.05) thiobarbituric acid (TBA) values than the control ...
G.C. ARGANOSA, N.G. MARRIOTT
openaire   +1 more source

Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products

Trends in Food Science & Technology, 2023
I. Badar, Ziyi Wang, Haotian Liu, Qian Chen, Xiufang Xia, Qian Liu, B. Kong   +6 more
semanticscholar   +1 more source

Recent Research Advances in Meat Analogues: A Comprehensive Review on Production, Protein Sources, Quality Attributes, Analytical Techniques Used, and Consumer Perception

Food reviews international (Print)
Recently, there has been significant research on plant-based meat as a substitute for animal meat. However, developing meat analogues with suitable techno-functional properties and a meat-like texture presents several challenges.
Mohammad Affan Baig, F. F. Ajayi, Marwa Hamdi, Waqas N. Baba, F. H. Brishti, Nauman Khalid, Wei Zhou, S. Maqsood   +7 more
semanticscholar   +1 more source

How perceptions of meat consumption norms differ across contexts and meat consumer groups.

Appetite
Social norm perceptions are implicit standards describing what is typically done or seen as acceptable and have shown to be important both in sustaining meat consumption as well as facilitating meat reduction.
S. Wolfswinkel, S. Raghoebar, Hans Dagevos, E. de Vet, M. Poelman   +4 more
semanticscholar   +1 more source

Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus

Food Chemistry, 2022
Dianwei Zhang, Liuhuilin Liu, Baoguo Sun
exaly  

Mushrooms as meat substitute in plant-based diets

European Food Research and Technology
A. Contato, C. Conte‐Junior
semanticscholar   +1 more source

Meat substitutes: formulations and comparative analysis

2021
The nutritional quality of animal products is often overlooked in our consumers' imaginations. Sustainability for example, must takeinto account sustainability for humans, starting with meeting their nutritional needs as naturally as possible. For starters, the protein intake, inquantity per 100 g of edible food (usually cooked), greatly exceeds those ...
openaire   +1 more source

The Sexual Politics of Meat Substitutes

2006
Food choice has intrigued generations of scholars seeking insight into the rituals that characterize the cultural and sub-cultural values of various nations and eras. Among the more recent cultural phenomena to influence theories about the body is food choice.
openaire   +1 more source