Results 221 to 230 of about 24,410,140 (258)

Unlocking the future of food with the new paradigm of plant-based proteins. [PDF]

Front Nutr
De Feo M, Conte A, Del Nobile MA.
europepmc   +1 more source

Ultra‐Low Power Consumption and Highly Durability in Sm:HfO2 Thin Film Ferroelectric Memristor for Edge Detection

Advanced Electronic Materials, EarlyView.
ABSTRACT With the continuous development of computer image processing, developing efficient and low‐power computing devices has become a key challenge. Memristors have integrated in‐situ storage and computing capabilities, making them an ideal choice for low‐power image processing computing architectures. However, current memristors are confronted with
Tengyu Li, YongRui Wang, Weifeng Zhang, Jikang Xu, Xiaobing Yan   +4 more
wiley   +1 more source

Food Safety and Nutritional Aspects of Plant-Based Dairy and Meat Alternatives: A Review. [PDF]

Food Sci Nutr
Sohlberg E, Pasonen P, Alakomi HL, Suomi J.   +3 more
europepmc   +1 more source

Emerging Technologies in Blue Foods: Production, Processing, and Omics Perspectives. [PDF]

Foods
Khan I, Wang C, Wang J, Zhang Q, Wang K, Zhou Z, Hussain M, Phyo SH, Nwankwo JA, Xia Q.   +9 more
europepmc   +1 more source

The Incorporation of Sorghum and Cowpea Protein Isolate Into Plant-Based Burgers Improved Their Physicochemical and Sensory Properties. [PDF]

J Food Sci
Silva AA, Queiroz VAV, Pena FB, de Menezes CB, Felisberto MHF, Toledo RCL, da Silva BP, Martino HSD.   +7 more
europepmc   +1 more source

Diet Quality, Food Processing, and Nutrient Adequacy in Vegan, Vegetarian, and Omnivorous Dietary Patterns: A Critical Narrative Review. [PDF]

Nutrients
Clemente-Suárez VJ, Sancho-Haro ES, Yáñez-Sepúlveda R, Tornero-Aguilera JF, Martín-Rodríguez A.   +4 more
europepmc   +1 more source

Melon Seed Proteins: From Waste to Wellness-Functionality and Opportunities in Future Foods. [PDF]

Compr Rev Food Sci Food Saf
Wu J, Xu J, Li Z, Shang X, Lin S, Li S, Xu Z, Yang R.   +7 more
europepmc   +1 more source

Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues

Journal of Agricultural and Food Chemistry
In this first work, commercial steak-like (n = 3) and cured meat (n = 3) analogues with different legume and cereal formulations were studied and compared to their animal-based (n = 3) counterparts. Plant-based products showed lower protein content than meat controls but a good amino acidic profile even though the sum of essential amino acids of plant ...
Stefano Sforza, Sara Cutroneo, Tullia Tedeschi   +2 more
exaly   +7 more sources

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
core   +4 more sources

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Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Food Chemistry, 2022
To explore the nutritional values of meat and meat analogues, the in vitro protein digestion of pork, beef, plant-based pork and beef were evaluated. In the gastric phase, the digestibility of pork was significantly higher than that of the plant-based pork, while the value of beef was lower than that of the plant-based beef.
Chunbao Li, Di Zhao, Xinglian Xu
exaly   +3 more sources