Results 31 to 40 of about 74,704 (302)
Research Status and Challenge on Plant-based Protein Meat
Shipin gongye ke-ji, 2023 With the development of society, the idea of healthy diet and the green sustainable development are widely recognized. Compared with traditional meat product, with advantages of rich nutrition and environment-friendly factors of production, plant-based ...
Ying SUN +3 more
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Research Progress on the Effect of Plant-based Fat Simulants on Meat Product Quality and Application
Shipin gongye ke-ji, 2023 Plant-based meat alternatives are widely developed and have a promising market in order to meet consumer demand for healthy diets and sustainability of future food supply.
Lu HUANG +5 more
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Understanding Urban Demand for Wild Meat in Vietnam: Implications for Conservation Actions [PDF]
, 2016 Vietnam is a significant consumer of wildlife, particularly wild meat, in urban restaurant settings. To meet this demand, poaching of wildlife is widespread, threatening regional and international biodiversity.
B Gratwicke +37 more
core +3 more sources
US consumers’ mental associations with meat substitute products
Frontiers in Nutrition, 2023 Negative impacts of meat consumption on both consumers’ health and the environment call for alternative sources for protein intake. In the last decades, the development of meat substitute products has made enormous progress.
Marion Garaus, Christian Garaus
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The BSE Crisis and the Price of Red Meat in the UK [PDF]
, 2003 This paper presents estimates of price functions for beef, lamb and pork for the UK economy which allow for the effects of the 1996 BSE crisis. Our estimates illustrate the importance of allowing for the joint endogeneity of prices in these markets.
Leeming, J., Turner, P.
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Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023 The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. Meat products with low fat content are the major trends in developing healthier meat products.
I. I. Bandura, S. M. Sabadash
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Application and Research Progress of Fat Substitutes in Meat Products Processing
Shipin gongye ke-jiFat can provide the necessary energy for the body and play a role in improving the sensory quality during the processing of meat products, but excessive intake of fat may lead to obesity, cardiovascular disease and other health problems.
Wantian XU +5 more
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New formulations for healthier dry fermented sausages: a review. [PDF]
, 2004 An excessive intake of meat products, particularly dryfermented sausages, is not recommended from a health point of view, at least for some population groups, due to their high level of sodium and animal fat. Many efforts of the meat industry are focused
Ansorena-Artieda, D. (Diana) +3 more
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Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Peripheral neuropathies contribute to patient disability but may be diagnosed late or missed altogether due to late referral, limitation of current diagnostic methods and lack of specialized testing facilities. To address this clinical gap, we developed NeuropathAI, an interpretable deep learning–based multiclass classification ...
Chaima Ben Rabah +7 more
wiley +1 more source
The McCance Brain Care Score and Mortality: Evidence From a Large‐Scale Population‐Based Cohort
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objectives This study aimed to examine the relationship between the McCance Brain Care Score (BCS) and mortality in the general population. Methods We conducted a prospective, population‐based cohort study using data from the UK Biobank. Participants with complete data enabling calculation of BCS and full mortality information were included ...
Zhiqiang Xu, Xiaoxiao Wang, Nan Li
wiley +1 more source