Results 191 to 200 of about 1,339,302 (245)

Transforming plant proteins into plant-based meat alternatives: challenges and future scope. [PDF]

Food Sci Biotechnol
Prajapati P, Garg M, Singh N, Chopra R, Mittal A, Sabharwal PK.   +5 more
europepmc   +1 more source

Spinning a Sustainable Future: Electrospun Polysaccharide-Protein Fibers for Plant-Based Meat Innovation. [PDF]

Foods
da Trindade LG, Zanchet L, Bonsanto FP, Braga ARC.   +3 more
europepmc   +1 more source

[Adult consumers' perception of plant-based meat substitutes and related factors in Korea: a cross-sectional study]. [PDF]

Korean J Community Nutr
Lee YA, Choi MK.
europepmc   +1 more source

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Flavor challenges in extruded plant‐based meat alternatives: A review

Comprehensive Reviews in Food Science and Food Safety, 2022
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to ...
Yaqin Wang, Fabio Tuccillo, Antti J Knaapila   +2 more
exaly   +2 more sources

Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Food Chemistry, 2022
To explore the nutritional values of meat and meat analogues, the in vitro protein digestion of pork, beef, plant-based pork and beef were evaluated. In the gastric phase, the digestibility of pork was significantly higher than that of the plant-based ...
Di Zhao, Xinglian Xu, Guanghong Zhou
exaly   +2 more sources

Plant-Based Meat Analogues

Sustainable Meat Production and Processing, 2019
As the world's population increases, the need for reliable protein sources is growing. Meat is considered a good source of high biological value protein, but meat is not sustainable.
K. Kyriakopoulou, B. Dekkers, A. J. van der Goot   +2 more
semanticscholar   +3 more sources

Commercialization of Plant-Based Meat Alternatives

Trends in Plant Science, 2020
Plant-based meat alternatives are a sustainable source of proteins that can match the taste and texture, color, and nutritional profile of specific types of meat. Here we highlight the product focus, the geographical spread of companies, and the funding landscape along with the critical challenges facing plant-based meat alternatives.
Deepak Choudhury, Satnam Singh, Lay Poh Tan   +2 more
exaly   +3 more sources

Plant-based meat analogues: from niche to mainstream [PDF]

European Food Research and Technology, 2020
Meat analogues are gradually moving from niche to mainstream products. These products are gaining popularity due to surging consumer demand for plant-based products as “better for you” and “better for the planet” alternatives. In this frame, this review aimed to provide the current and forthcoming challenges for meat analogues industry by addressing ...
F. Boukid
semanticscholar   +2 more sources

To meat, or not to meat: A longitudinal investigation of transitioning to and from plant-based diets

Appetite, 2021
Concerns over potential negative effects of excessive meat consumption on both the environment and personal health, coupled with long-standing debates over animal rights, have motivated research on the prevalence and predictors of plant-based versus meat-based diets.
Taciano L. Milfont, Nicole Satherley, Danny Osborne, Marc S. Wilson, Chris G. Sibley   +4 more
openaire   +2 more sources

Recent Advances in the Processing and Manufacturing of Plant-Based Meat

Journal of Agricultural and Food Chemistry, 2023
Plant protein technology is a core area of biotechnology to ease the problem of human protein demand. Plant-based meat based on plant protein technology is a growing concern by global consumers in alleviating environmental pollution, cutting down resources consumption, and improving animal welfare.
Wei Cai
exaly   +3 more sources