Results 51 to 60 of about 1,225,162 (350)
Sustainability, 2021 Plant-based and flexitarian eating patterns are increasingly popular, and the food supply system has responded with a wide range of convenience products despite a lack of understanding regarding consumer views.
M. Estell, Jaimee Hughes, S. Grafenauer
semanticscholar +1 more source
Plant-Based Meat Alternatives: Motivational Adoption Barriers and Solutions [PDF]
Sustainability, 2021 Meat consumption is increasingly being seen as unsustainable. However, plant-based meat alternatives (PBMA) are not widely accepted yet. PBMA aim to imitate the experience of eating meat by mimicking animal meat in its sensory characteristics such as taste, texture, or aesthetic appearance.
Steffen Jahn +2 more
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Advances in Understanding the Nutritional Value and Digestive Characteristics of Plant-Based Meat [PDF]
Shipin KexueWith the continuous growth of the global population and the increasing disparity between food supply and demand, the rising demand for meat consumption has placed additional pressure on the environmental protection of agricultural resources.
LIN Yao, PENG Yu, HAN Qiuyu, JIANG Yuanxue, ZHAO Jing
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Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate
Current Research in Food Science, 2022 The discussion about the development and consumption of plant-based meat alternatives has been raised since numerous decades and has become the topic of prime concern these days.
Anum Ishaq +3 more
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ProceedingsKnowledge of micronutrient content of commercial plant-based meat alternatives (PBMAs) is limited. This study aimed to identify changes in micronutrient content of PBMAs over time, as well as how micronutrient levels of PBMAs compare to similar meat ...
Leona Lindberg +6 more
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Research Progress on Plant-based Meat Texturization
Shipin gongye ke-jiTo satisfy the consumers' nutritional protein needs and achieve sustainable development of food resources, plant-based meat was received extensive attention as an effective alternative to animal meat products.
Changqi LIU +9 more
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Phylogenomic analysis of lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates [PDF]
, 2018 Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been ...
Chaillou, Stéphane +5 more
core +3 more sources
Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey
Nutrients, 2021 Plant-based meat (PBM) has been gaining popularity due to increasing concerns over health, animal welfare, and environmental issues linked to animal foods. This study aimed to compare the nutrient profile of PBM with equivalent meat products.
R. Alessandrini +5 more
semanticscholar +1 more source
Cultured meat on a plant-based frame [PDF]
Nature Food, 2020 Textured soy protein can now provide scaffolding for bovine skeletal muscle cells to adhere to and form meat-like 3D cell cultures, thus advancing the generation of cultured meat and reducing the reliance on animal agriculture.
Jette Feveile Young, Stig Skrivergaard
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EFSA Journal, 2022 The consumption of plant‐based meat alternatives has recently transitioned from the niche market to the mainstream. However, changing the dietary patterns may lead to new health challenges referred to possible higher exposure to natural toxins found in ...
Octavian Augustin Mihalache +2 more
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