Results 221 to 230 of about 14,812 (259)

Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]

Compr Rev Food Sci Food Saf
Özpınar FB, Dere S, Altunay S, Sagdic O, Dertli E.   +4 more
europepmc   +1 more source

Expected Liking of and Emotional Responses to Alternative Protein Burger Patties Among a Convenience Sample of UK Meat Eaters. [PDF]

Foods
Zhang Y, Thibodeau M, Ford R, Yang Q.
europepmc   +1 more source

Rethinking Meat Alternatives in Eastern Europe: A Just Transition Lens on Policy, Perception, and Innovation in Romania. [PDF]

Food Sci Nutr
Petrescu-Mag RM, Ginsca C, Pistea I, Reti KO, Pocol CB, Maricut RC, Petrescu DC.   +6 more
europepmc   +1 more source

Vegetarian and Plant-Based Nutrition in Belgian Hospitals: A Cross-Sectional Study Revealing Gaps and Opportunities for Healthier Food Environments. [PDF]

Nutrients
Mertens E, Deriemaeker P, Peeters T, Van Beneden K.   +3 more
europepmc   +1 more source

MEET-eaters: An agent-based model of food consumption practices at the household level. [PDF]

PLoS One
Blokhuis C, Polhill JG, Ocké M, de Vet E, Hofstede GJ.   +4 more
europepmc   +1 more source

Rethinking Plant Proteins: Innovations in Nutrition, Processing, and Food Development. [PDF]

Plant Foods Hum Nutr
Kumar N, Kaushik N, Pratibha, Jaiswal R, Lima CMG, Petkoska AT, Kieliszek M.   +6 more
europepmc   +1 more source

Plant-based or meat alternative? How the naming and packaging of plant-based meat alternatives influence consumers' product perceptions

openaire   +1 more source

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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, Lay Poh Tan   +2 more
exaly   +3 more sources

Peptidomics comparison of plant-based meat alternatives and processed meat after in vitro digestion

Food Research International, 2022
Plant-based meat alternatives (PMAs) is a new type of food that meets people's health needs, but the lack of awareness of its nutritional properties limits product development and promotion. Here, we compared the similarities and differences of the nutritional properties of PMAs and meat before and after in vitro simulation of gastrointestinal ...
Zhuqing Xing, Chunkai Gu
exaly   +3 more sources