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Critical food and nutrition science challenges for plant-based meat alternative products
Critical Reviews in Food Science and Nutrition, 2022 A reduced reliance on animal-based diets with a move towards a more plant-based diet has driven the market demand for new generation sustainable plant-based meat alternatives. This review covers science and business perspectives relating to the development of plant-based meat alternatives. A conceptual framework to help inform the innovation pathway is
Simone M, Tyndall +4 more
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Do we need plants to survive? Triggering interest in Plant Science
Research, Society and Development, 2023 The concept of plant blindness deals with the human inability to perceive the plants around, although they are essential for the basis of life on Earth.
R. S. Migliorini Mendes +6 more
semanticscholar +1 more source
Foods, 2023 Postharvest decay of goji berries, mainly caused by Alternaria alternata, results in significant economic losses. To investigate the effects of melatonin (MLT) on resistance to Alternaria rot in goji berries, the fruits were immersed in the MLT solutions
Junjie Wang +8 more
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Applied Sciences, 2021 Drought stress is playing an increasingly important role in crop production due to climate change. To investigate the effects of drought stress on protein quantity and quality of wheat, two Iranian (Alvand, Mihan) and four German (Impression, Discus ...
Azin Rekowski +6 more
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UC pistachio cultivars show improved nut quality and are ready for harvest earlier than ‘Kerman’
California Agriculture, 2020 California pistachio growers have traditionally grown only one female cultivar (‘Kerman’) and one male pollenizer (‘Peters’). Starting in 2005, the UC breeding program released several improved cultivars, which are being planted on increasing acreage ...
Craig E. Kallsen +2 more
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Microorganisms, 2023 Oilseed rape is sensitive to soil phosphorus deficiencies. In contrast, white lupin is widely used as a model plant because it has efficient phosphorus utilization.
Siyu Chen +5 more
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The Journal of the Science of Food and Agriculture, 2021 BACKGROUND In the European Union proteins for food are largely animal-based consisting of meat and dairy products. Almost all soy but also a larger part of pulses and cereals consumed in the European Union are used for animal nutrition.
A. Detzel +7 more
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Selected Plant-Related Papers from the First Joint Meeting on Soil and Plant System Sciences (SPSS 2019)—“Natural and Human-Induced Impacts on the Critical Zone and Food Production” [PDF]
Plants, 2020 The First Joint Meeting on Soil and Plant System Sciences (SPSS 2019), titled “Natural and Human-Induced Impacts on the Critical Zone and Food Production”, aimed at integrating different scientific backgrounds and topics flowing into the Critical Zone, where chemical, biological, physical, and geological processes work together to support life on the ...
Zaccone C +3 more
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Identification of neuropeptides and neuropeptide receptor genes in Phauda flammans (Walker)
Scientific Reports, 2022 Neuropeptides and neuropeptide receptors are crucial regulators to insect physiological processes. The 21.0 Gb bases were obtained from Illumina sequencing of two libraries representing the female and male heads of Phauda flammans (Walker) (Lepidoptera ...
Hai-Pan Wu +5 more
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Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
Critical reviews in food science and nutrition, 2021 Plant-derived protein research has gained attention in recent years due to the rise of health concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the lower techno-functional attributes of plant proteins compared to ...
R. Naik, Yong Wang, C. Selomulya
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