Results 311 to 320 of about 388,600 (356)

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

How do plant-based meat and cell-cultured meat come into existence in personal foodscapes? A qualitative exploration

Gan, Yu Shuang
openalex   +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

The potential renal acid load of plant-based meat alternatives. [PDF]

Eur J Clin Nutr
Herter J, Huber R, Storz MA.
europepmc   +1 more source

Relation between texturized vegetable protein composition, intrinsic water mobility and sensory perceived texture of plant-based meat burger alternatives

Louise M. Arildsen Jakobsen, Mette Hadberg Løbner, Weiwei He, Banny Silva Barbosa Correia, Johanna Jorkowski, Filip Oosterlinck, Christian Zacherl, Ulla Kidmose, Hanne Christine Bertram, :Unav   +9 more
openalex   +1 more source

Some of the next articles are maybe not open access.

Related searches:

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, Jasmine Si Han, Seah, David Chen Loong, Yeo, Lay Poh, Tan   +4 more
openaire   +4 more sources

Plant‐based alternatives to meat

Nutrition & Food Science, 1998
Discusses 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
openaire   +1 more source

Plant-based meat

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.
openaire   +1 more source

Consumers' intention to adopt plant‐based meat

Agribusiness, 2023
AbstractThe consumption of plant‐based meat is increasing, reflecting consumers' concerns about health, animal welfare, the environment, and sustainability. However, plant‐based meat consumption remains low owing to the barriers to shifting consumers to this nonmeat diet.
Nai‐Hua Chen, Meng‐Hua Tsai
openaire   +1 more source

Plant-Based Meat Analogues

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. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products.
Kyriakopoulou, K., Dekkers, B.L., van der Goot, A.J.   +2 more
openaire   +2 more sources