Results 31 to 40 of about 15,046 (258)
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
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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
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Meat substitutes: Resource demands and environmental footprints [PDF]
Resources, Conservation and Recycling, 2023 The modern food system is characterized with high environmental impact, which is in many cases associated with increased rates of animal production and overconsumption. The adoption of alternatives to meat proteins (insects, plants, mycoprotein, microalgae, cultured meat, etc.) might potentially influence the environmental impact and human health in a ...
Smetana, Sergiy +5 more
openaire +4 more sources
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
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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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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
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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
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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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
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