Results 151 to 160 of about 1,339,302 (245)

Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database. [PDF]

Curr Res Food Sci
Chang CH, Tsai SH, Fan CH, Yang CM, Chiu PC, Tsai YH, Lee MY.   +6 more
europepmc   +1 more source

Rapid Detection of Animal-Derived Components in Plant-Based Meat Alternatives Using Recombinase Polymerase Amplification. [PDF]

Foods
Sun Y, Li H, Ma T, Xie T, Ni Y, Chen Y, Chen X, Ding W, Xing Z.   +8 more
europepmc   +1 more source

Operational Competitiveness and its Driving Forces in the Hungarian Meat Sector [PDF]

, 2005
Tóth, József
core  

Complexity of consumer acceptance to alternative protein foods in a multiethnic Asian population: A comparison of plant-based meat alternatives, cultured meat, and insect-based products

Food Quality and Preference
Airu Chia, Yiyun Shou, N. Yee, D. Cameron-Smith, Xueling Sim, Rob M. van Dam, M. Chong   +6 more
semanticscholar   +1 more source

Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues. [PDF]

NPJ Sci Food
Park YS, Jeong S, Lee S.
europepmc   +1 more source

Comparative dynamic sensory profile of meat and plant-based meat analogs

LWT
Lary Souza Olegario, Laura Zalama, Alberto González-Mohino, Mario Estévez, Sonia Ventanas   +4 more
openaire   +1 more source

Characterization of the spoilage microbial communities in plant-based meat alternatives during refrigerated storage. [PDF]

Microbiol Spectr
Dogan M, Mann DA, Deng X.
europepmc   +1 more source

Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties. [PDF]

Foods
Kumari S, Kim SH, Kim CJ, Hwang YH, Joo ST.   +4 more
europepmc   +1 more source

Mycotoxin occurrence and risk assessment in plant-based meat, cheese, and fish alternatives based on an adapted UHPLC-MS/MS multi-method. [PDF]

Mycotoxin Res
Schneidemann-Bostelmann S, Otting Y, Dick F, Lefever T, Asam S, Rychlik M.   +5 more
europepmc   +1 more source

Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion. [PDF]

Foods
Bulgaru V, Sensoy I, Netreba N, Gurev A, Altanlar U, Paiu S, Dragancea V, Sturza R, Ghendov-Mosanu A.   +8 more
europepmc   +1 more source