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Plant-Based Meat Analogues and Consumer Interest in 3D-Printed Products: A Mini-Review. [PDF]
FoodsMiller O, Scarlett CJ, Akanbi TO.
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Bacterial microbiota associated with raw plant-based meat analogue products and their influences on selective enrichment for Escherichia coli O157:H7. [PDF]
Curr Res Food SciCapitani S +3 more
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Food essentialism is associated with perceptions of plant-based meat alternatives possessing properties of meat-based products. [PDF]
Food Qual PreferCheon BK, Tan YF, Forde CG.
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Comparison of the In Vitro Iron Bioavailability of Tempeh Made with Tenebrio molitor to Beef and Plant-Based Meat Alternatives. [PDF]
NutrientsWilson JW +6 more
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Comprehensive Reviews in Food Science and Food Safety, 2020
The topic of plant-based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities.
Jiang He, Suqin Shao
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The topic of plant-based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities.
Jiang He, Suqin Shao
exaly +2 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
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Flavor challenges in extruded plant-based meat alternatives: A review.
Comprehensive Reviews in Food Science and Food Safety, 2022Demand 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 +11 more
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Commercialization of Plant-Based Meat Alternatives
Trends in Plant Science, 2020Plant-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 +4 more
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Plant‐based alternatives to meat
Nutrition & Food Science, 1998Discusses the plant‐based alternatives to meat. Looks at the production and uses of a range of meat alternatives from different sources including: soya beans; wheat protein; pea and wheat protein; and myco‐protein. Compares the nutrient profiles with those of meat.
Jill Davies, Helen Lightowler
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2023
AbstractThe term plant-based meat sounds paradoxical, but on some metaphysics of meat, plant-based meat is meat. Regardless, its place in the food system of the zoopolis is worth exploring. Plant-based meat seems relatively innocuous, but this chapter reviews and responds to two sets of challenges.
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AbstractThe term plant-based meat sounds paradoxical, but on some metaphysics of meat, plant-based meat is meat. Regardless, its place in the food system of the zoopolis is worth exploring. Plant-based meat seems relatively innocuous, but this chapter reviews and responds to two sets of challenges.
openaire +1 more source