Results 321 to 330 of about 1,225,162 (350)

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques.

Food Research International
Wei Tang, Qin Pan, Jianfei He, Jianhua Liu   +3 more
semanticscholar   +1 more source

Plant-Based Meat: Building Meat from Plants

2023
openaire   +1 more source

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Trends in Food Science and Technology, 2021
Alaa El-Din A Bekhit, Benjamin Wb Holman, David L Hopkins   +2 more
exaly  

Production of plant-based meat: functionality, limitations and future prospects

European Food Research and Technology, 2023
Muhammad Imran, Zhang Liyan
semanticscholar   +1 more source

Meat Reduction and Plant-Based Food

2017
M. Neacsu, D. McBey, A.M. Johnstone
openaire   +1 more source

Scientific, sustainability and regulatory challenges of cultured meat

Nature Food, 2020
Mark J Post, Shulamit Levenberg, David L Kaplan   +2 more
exaly  

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Trends in Food Science and Technology, 2020
Youling L Xiong
exaly  

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

Comprehensive Reviews in Food Science and Food Safety, 2021
David Julian McClements, Lutz Grossmann
exaly  

Impact of Natural Antioxidants on Meat vs. Plant-based Meat Alternatives

Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo, 2021
Ajita Sundarram, Poulson Joseph, Cindy Tian, David Johnson   +3 more
openaire   +1 more source

Proportion and number of cancer cases and deaths attributable to potentially modifiable risk factors in the United States

Ca-A Cancer Journal for Clinicians, 2018
Farhad Islami, Ann Goding Sauer Msph, Kimberly D Miller   +2 more
exaly