Results 21 to 30 of about 167,159 (308)
The Epic of In Vitro Meat Production—A Fiction into Reality
Foods, 2021 Due to a proportionally increasing population and food demands, the food industry has come up with wide innovations, opportunities, and possibilities to manufacture meat under in vitro conditions.
Balamuralikrishnan Balasubramanian +3 more
doaj +1 more source
Foods, 2022 At present, plant-based simulated meat is attracting more and more attention as a meat substitute. This study discusses the possibility of partial substitution of rice bran (RB) for soybean protein isolate (SPI) in preparing plant-based simulated meat ...
Yanran Li +6 more
doaj +1 more source
Cultured Meat Prospects for a Billion!
Foods, 2021 The dietary protein requirements of almost 9.8 billion people need to be fulfilled in a healthy and sustainable manner by 2050. Meat consumption contributes to 35% of the total protein requirement of the Indian population.
Sishir K Kamalapuram +2 more
doaj +1 more source
ENTOMOPHAGY: ARE INSECTS SAFE FOR HUMAN FOOD?
Пищевые системы, 2022 Edible insects are a promising product for the Russian food market. This is due to their high nutritional value, the presence of essential amino acids, useful omega‑3 and omega‑6 polyunsaturated fatty acids.
M. A. Polubesova +2 more
doaj +1 more source
Molecules, 2020 The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the ...
Souha Tibaoui +5 more
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Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium
Foods, 2020 High levels of meat consumption are increasingly being criticised for ethical, environmental and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social ...
Adriano Profeta +7 more
doaj +1 more source
Molecules, 2022 This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and açai extract.
Monika Hanula +6 more
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Barriers and drivers to increasing sustainable bivalve seafood consumption in a mass market economy
Food Frontiers, 2023 Bivalve mollusc meat—that from mussels, clams, and oysters—offers a highly sustainable and nutritious alternative to meat from other shellfish, fish, or livestock.
Jacob P. F. Gawel +2 more
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Factors influencing consumer purchase intent for meat and meat substitutes
Future Foods, 2023 The availability of new plant-based burgers, designed to address the environmental, health, and ethical issues associated with animal husbandry, represents a significant transition toward the alternative protein market. These meat substitutes aim at providing climate and health-conscious consumers with valuable options while maintaining the typical ...
Jie Li +4 more
openaire +3 more sources
Microbial Spoilage of Plant-Based Meat Analogues
Applied Sciences, 2021 Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary
András J. Tóth +5 more
doaj +1 more source