Results 261 to 270 of about 177,033 (306)

SPIN – Sustainable ProteIN

2023
De acordo com a FAO (2022), os desafios societários emergentes revelam que a produção de géneros alimentícios terá de aumentar em 60%, até 2050, de modo a satisfazer as necessidades nutricionais de uma população superior a 9 mil milhões de habitantes.
Dias, Igor, Ribeiro, Ana Teresa, Raimundo, António, Neves, Ana, Amaral, Artur, Mira, Helena, Gago, João, Ruivo, Paula Lúcia, Alvarenga, Nuno, Lima, Maria, Pinto, Paula, Oliveira, Margarida   +11 more
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Sustainable protein alternatives

Trends in Food Science & Technology, 2021
Abstract Background Fake meat industry is expected to grow and to be worth $140 billion by 2030. Alternative protein can be produced by plant or microbe. Animal-free dairy protein can be produced by fermentation in microflora. Scope and approach In order to improve the real production, many companies are focusing on fermentation for animal-free ...
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Development of Alternative Protein Sources in Terms of a Sustainable System

Sustainability, 2023
Epidemiological studies of the population, changing dietary trends and climate change are the main factors influencing consumer choices. Although food overproduction and overconsumption are observed in the world, the proper nutrition of the population ...
Paweł Sobczak, Patrycja Łusiak, Wioletta Żukiewicz-Sobczak   +2 more
exaly   +2 more sources

Protein and sustainability – the potential of insects

Journal of Insects as Food and Feed, 2019
In this research it is aimed to outline the role and potential contribution of insects towards food security and sustainability from a multidisciplinary perspective. First, ecological, economic and social aspects of food sustainability and food security are identified by prioritising the environmental impacts associated with food production and ...
Aiking, Harry, de Boer, Joop
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Formulation Strategies for Sustained Release of Proteins

Therapeutic Delivery, 2010
Proteins constitute an increasing proportion of the drugs in development. The barriers to their entry into the blood stream and rapid clearance means that they often have to be injected several times a day, affecting patient compliance. This paper reviews the major technologies enabling the development of injectable sustained-release products and ...
Andrew L, Lewis, Lisbeth, Illum
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Sustained protein intake for bodyweight management

Nutrition Bulletin, 2007
Summary  Recent findings suggest that an elevated protein intake plays a key role in bodyweight management, through increased satiety (related to increased diet‐induced thermogenesis), and its effect on thermogenesis, body composition and decreased energy efficiency. These factors are related to protein metabolism. Supported by these mechanisms, larger
Westerterp-Plantenga, M.S., Smeets, A.J.P.G., Nieuwenhuizen, A.   +2 more
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Sustainable protein provisioning

Nature Sustainability, 2018
Analyses of protein in our future food supply have focused on the need to reduce animal-based foods and increase plant-based foods. A new analysis describes a parallel possibility — producing and consuming less-considered options, including insect larva, algae and cultured meat.
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Sustainable Protein Sources: Insects, Algae and Yeast

As the global population continues to grow and environmental issues become more important, the need to find more sustainable food sources to provide for the nutritional needs of humans is critical. In terms of proteins, current diets are being replaced by healthier and more environmentally friendly non-conventional sources.
Barbosa, Joana C., Machado, Daniela, Borges, Sandra, Pintado, Manuela, Gomes, Ana Maria   +4 more
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Sustainable protein regeneration in encapsulated materials

Cell Systems
Zhu et al. introduce MELG (materials engineered by living grafting), combining engineered microbes with non-living scaffolds for functional protein regeneration within. These MELGs can be used for long-term controlled release, enzyme-mediated biocatalysis, and DNA purification.
Sourik, Dey, Shrikrishnan, Sankaran
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Sustainable Protein Production and Consumption: Pigs or Peas?

2006
Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at ...
Aiking, H., de Boer, J., Vereijken, J.M.
openaire   +3 more sources