Results 21 to 30 of about 447,607 (259)
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
Comparing meat and meat alternatives: an analysis of nutrient quality in five European countries
Public Health Nutrition, 2023 Objective: To assess and compare the (macro-)nutritional composition of red meat (RM) and poultry meat (PM) products with the emerging category of meat substitutes.
Thies Petersen, Stefan Hirsch
doaj +1 more source
Physical and chemical characterisation of crude meat and bone meal combustion residue: “waste or raw material?” [PDF]
, 2005 As a result of the recent bovine spongiform encephalopathy (BSE) crisis in the European beef industry, the use of animal by-product is now severely controlled.
Deydier, Eric +7 more
core +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
doaj +1 more source
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
, 2011 In a retrospective study on the microbiology of minced meat from small food businesses supplying directly to the consumer, the relative contribution of meat supplier, meat species and outlet where meat was minced was assessed by "Classification and ...
Aydın, Ali +9 more
core +1 more source
Red meat and colon cancer : should we become vegetarians, or can we make meat safer ? [PDF]
, 2011 The effect of meat consumption on cancer risk is a controversial issue. However, recent meta-analyses show that high consumers of cured meats and red meat are at increased risk of colorectal cancer.
Denis E. Corpet +2 more
core +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
doaj +1 more source
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
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
doaj +1 more source