Results 271 to 280 of about 168,063 (305)

Substituting meat and the role of a situational context: exploring associations and motives of Dutch meat substitute-users

British Food Journal, 2022
Johanna Elzerman, Pieke van Dijk, Pieternel Luning   +2 more
exaly  

Meat Substitute

The Science News-Letter, 1943
openaire   +1 more source

Meat substitutes

New Scientist, 2009
openaire   +1 more source

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
Ana Karoline Ferreira Ignácio Câmara, Claudia Ruiz-Capillas, Marise Aparecida Rodrigues Pollonio   +2 more
exaly  

Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute

Foods, 2022
Xin-yue Yuan, Dianwei Zhang, Liuhuilin Liu   +2 more
exaly  

How much does it take? Willingness to switch to meat substitutes

Ecological Economics, 2022
Fredrik Carlsson, Mitesh Kataria, Elina Lampi   +2 more
exaly  

Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers

Food Quality and Preference, 2021
Johanna Elzerman, Rosalie Sap
exaly  

Substituting Meat

2014
openaire   +1 more source

Meat Substitute

2019
openaire   +1 more source

Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

Food Quality and Preference, 2015
Wim Verbeke
exaly