Results 31 to 40 of about 1,339,302 (245)

Sources of dietary protein and risk of hypertension in a general Dutch population [PDF]

, 2012
Evidence suggests a small beneficial effect of dietary protein on blood pressure (BP), especially for plant protein. We examined the relationship between several types of dietary protein (total, plant, animal, dairy, meat and grain) and the risk of ...
Altorf-van der Kuil, W., Boer, J.M.A., Engberink, M.F., Geleijnse, J.M., Verschuren, W.M.M.   +4 more
core   +2 more sources

Foodborne Pathogen Dynamics in Meat and Meat Analogues Analysed Using Traditional Microbiology and Metagenomic Sequencing

Antibiotics, 2023
Meat analogues play an increasing role in meeting global nutritional needs. However, while it is well known that meat possesses inherent characteristics that create favourable conditions for the growth of various pathogenic bacteria, much less is known ...
Francesco Bonaldo, Baptiste Jacques Philippe Avot, Alessandra De Cesare, Frank M. Aarestrup, Saria Otani   +4 more
doaj   +1 more source

Polish Consumers' Attachment to Meat: Food and Plant-Based Meat Alternative Choices. [PDF]

Nutrients
Background/Objectives: Poland has remained one of the leaders in meat consumption in Europe for years. This study aimed to determine the relationship between Polish consumers’ meat attachment and willingness to change their consumption habits to plant-based foods and meat, using self-assessment, including attitudes toward health, naturalness of food ...
Kosicka-Gębska M, Jeżewska-Zychowicz M, Sajdakowska M, Gębski J, Gutkowska K.   +4 more
europepmc   +3 more sources

Can we cut out the meat of the dish? Constructing consumer-oriented pathways toward meat substitution [PDF]

, 2012
The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction.
Boer, J. de, Boersema, J.J., Schösler, H.   +2 more
core   +2 more sources

Research Progress on Nutrition and Safety of Plant-Based Meat [PDF]

Shipin Kexue
In recent years, with people’s increasing attention to sustainable development factors such as resources and environment, plant-based meat has been developed rapidly.
FU Xiaohang, ZHANG Shunliang, ZHAO Yan, LIANG Erhong, LI Su, ZHAO Bing, WANG Shouwei
doaj   +1 more source

A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?

Food Research International, 2023
The food sector has witnessed a surge in the production of plant-based meat alternatives that aim to mimic various attributes of traditional animal products. However, overall sensory appreciation remains low.
G. Sogari, Vincenzina Caputo, Andrew Joshua Petterson, Cristina Mora, Fatma Boukid   +4 more
semanticscholar   +1 more source

Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products [PDF]

Shipin Kexue
With the exacerbation of relevant issues such as population growth and environmental deterioration, the adverse impact of traditional livestock farming is gradually becoming prominent, while the market for plant-based meat products is expanding. Numerous
WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying
doaj   +1 more source

Plant-based and cell-based approaches to meat production [PDF]

Nature Communications, 2020
AbstractAdvances in farming technology and intensification of animal agriculture increase the cost-efficiency and production volume of meat. Thus, in developed nations, meat is relatively inexpensive and accessible. While beneficial for consumer satisfaction, intensive meat production inflicts negative externalities on public health, the environment ...
Natalie R. Rubio, Ning Xiang, David L. Kaplan   +2 more
openaire   +4 more sources

Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat

Foods, 2023
Four commercial pea protein isolates were analyzed for their physico-chemical properties including water absorption capacity (WAC), least gelation concentration (LGC), rapid visco analyzer (RVA) pasting, differential scanning calorimetry (DSC)-based heat-
Delaney Webb, H. Dogan, Yonghui Li, S. Alavi   +3 more
semanticscholar   +1 more source

Plant-Based Meats, Human Health, and Climate Change

Frontiers in Sustainable Food Systems, 2020
There is wide scale concern about the effects of red meat on human health and climate change. Plant-based meat alternatives, designed to mimic the sensory experience and nutritional value of red meat, have recently been introduced into consumer markets ...
Stephan van Vliet, Scott L. Kronberg, Frederick D. Provenza   +2 more
doaj   +1 more source