Results 211 to 217 of about 65,079 (217)

Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat

Trends in Food Science and Technology, 2023
Delaney Webb, Yonghui Li, Sajid Alavi
exaly  

Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production

LWT - Food Science and Technology, 2023
Xiao Liu, Jianghua Li
exaly  

High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

Trends in Food Science and Technology, 2022
Jinchuang Zhang, Qiongling Chen, David L Kaplan   +2 more
exaly  

Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?

Food Policy, 2020
Ellen J Van Loo, Vincenzina Caputo, Jayson L Lusk   +2 more
exaly  

Plant extracts as natural antioxidants in meat and meat products

Meat Science, 2014
Manzoor Ahmad Shāh, Sowriappan John Don Bosco, Shabir Ahmad Mir   +2 more
exaly  

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

Trends in Food Science and Technology, 2019
João Graça, Cristina A Godinho, Mónica Truninger   +2 more
exaly  

If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers

Appetite, 2018
Peter Slade
exaly