Results 31 to 40 of about 75,269 (295)
Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”
Foods, 2021 The main goal of this online survey was to investigate the attitudes of Brazilians towards “cell-based meat”, which has become the subject of great scientific and media enthusiasm.
Sghaier Chriki +7 more
doaj +1 more source
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.
core +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
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +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
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
core +1 more source
Glymphatic Dysfunction Reflects Post‐Concussion Symptoms: Changes Within 1 Month and After 3 Months
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Mild traumatic brain injury (mTBI) may alter glymphatic function; however, its progression and variability remain obscure. This study examined glymphatic function following mTBI within 1 month and after 3 months post‐injury to determine whether variations in glymphatic function are associated with post‐traumatic symptom severity ...
Eunkyung Kim +3 more
wiley +1 more source