Works matching DE "MEAT alternatives"
Results: 535
Investigating the motivations driving meat analogue purchase among middle-income consumers in Mbombela, South Africa.
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- Agrekon, 2022, v. 61, n. 2, p. 138, doi. 10.1080/03031853.2022.2065322
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Characteristics of Meat or Sausage Patties Using Pulses as Extenders.
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- Journal of Culinary Science & Technology, 2011, v. 9, n. 3, p. 158, doi. 10.1080/15428052.2011.594731
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- Article
Evaluating Beyond Meat's Success in the Consumer Market for Plant-Based Meat.
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- International Journal of High School Research, 2023, v. 5, n. 7, p. 152, doi. 10.36838/v5i7.25
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- Article
Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage.
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- Gels (2310-2861), 2024, v. 10, n. 10, p. 643, doi. 10.3390/gels10100643
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An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.
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- Gels (2310-2861), 2023, v. 9, n. 12, p. 921, doi. 10.3390/gels9120921
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How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021.
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- Current Developments in Nutrition, 2023, v. 7, n. 7, p. 1, doi. 10.1016/j.cdnut.2023.101960
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- Article
高水分挤压豌豆分离蛋白和小麦面筋蛋白植物蛋白 素肉饼的品质特性研究.
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- China Condiment, 2024, v. 49, n. 5, p. 47, doi. 10.3969/j.issn.1000-9973.2024.05.008
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海藻糖对高湿挤压肉类类似物品质特性的影响.
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- China Condiment, 2024, v. 49, n. 5, p. 31, doi. 10.3969/j.issn.1000-9973.2024.05.006
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微生物合成血红蛋白的研究进展及其在食品中的应用.
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- China Condiment, 2024, v. 49, n. 1, p. 189, doi. 10.3969/j.issn.1000-9973.2024.01.032
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- Article
真空滚揉工艺优化对复合低钠替代盐 调理牛肉的品质改善.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 63, doi. 10.13982/j.mfst.1673-9078.2023.2.1144
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人造肉的研究进展和应用前景.
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- Modern Food Science & Technology, 2022, v. 38, n. 10, p. 337, doi. 10.13982/j.mfst.1673-9078.2022.10.1006
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A representação social do consumo de proteína animal e das alternativas para a sua substituição: uma análise bioética.
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- Analise Social, 2022, v. 57, n. 243, p. 310, doi. 10.31447/AS00032573.2022243.05
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Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review.
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- Food Biotechnology, 2023, v. 37, n. 2, p. 136, doi. 10.1080/08905436.2023.2201354
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Insectele – surse de nutrienţi și substanţe biologic active.
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- Farmacist.ro, 2023, v. 212, n. 3, p. 21
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Foodborne Pathogen Dynamics in Meat and Meat Analogues Analysed Using Traditional Microbiology and Metagenomic Sequencing.
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- Antibiotics (2079-6382), 2024, v. 13, n. 1, p. 16, doi. 10.3390/antibiotics13010016
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INVESTIGATION OF THE USE OF FRESH OYSTER MUSHROOM AS A MEAT SUBSTITUTE IN SAUSAGES.
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- Journal of Hygienic Engineering & Design, 2023, v. 45, p. 174
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- Article
Thymus vulgaris L. as a possible effective substitute for nitrates in meat products.
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- Italian Journal of Food Safety, 2020, v. 9, n. 2, p. 110, doi. 10.4081/ijfs.2020.7739
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Ethical consumption, meaningful substitution and the challenges of vegetarianism advocacy.
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- Geographical Journal, 2016, v. 182, n. 2, p. 201, doi. 10.1111/geoj.12130
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- Article
Cultured Meat Consumer Acceptance: Addressing Issues of Eco-Emotions.
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- Journal of Tourism & Services, 2024, v. 15, n. 29, p. 248, doi. 10.29036/jots.v15i29.900
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- Article
"Don't mince words": analysis of problematizations in Australian alternative protein regulatory debates.
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- Agriculture & Human Values, 2023, v. 40, n. 4, p. 1581, doi. 10.1007/s10460-023-10441-7
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The coexistence of psychological drivers and deterrents of consumers' willingness to try cultured meat hamburger patties: evidence from South Africa.
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- Agricultural & Food Economics, 2023, v. 11, n. 1, p. 1, doi. 10.1186/s40100-023-00293-4
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Cultured meat acceptance for global food security: a systematic literature review and future research directions.
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- 2023
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- Literature Review
The cost of healthier and more sustainable food choices: Do plant-based consumers spend more on food?
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- Agricultural & Food Economics, 2022, v. 10, n. 1, p. 1, doi. 10.1186/s40100-022-00224-9
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- Article
Effects of Hypoxia on Proliferation and Differentiation in Belgian Blue and Hanwoo Muscle Satellite Cells for the Development of Cultured Meat.
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- Biomolecules (2218-273X), 2022, v. 12, n. 6, p. 838, doi. 10.3390/biom12060838
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Religion, Animals, and Technology.
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- Religions, 2022, v. 13, n. 5, p. 456, doi. 10.3390/rel13050456
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Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute.
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- Nature Communications, 2023, v. 14, n. 1, p. 1, doi. 10.1038/s41467-023-38593-4
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Meet Shmeat: Food System Ethics, Biotechnology and Re-Worlding Technoscience.
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- Parallax, 2013, v. 19, n. 1, p. 74, doi. 10.1080/13534645.2013.743294
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- Article
SOCIO-DEMOGRAPHIC RELATIONSHIPS AND MANAGEMENT REGIMES ON USE OF FRUNDU AS FERMENTED FAMINE FOOD IN URBAN NORTHERN DARFUR IN SUDAN.
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- African Crop Science Journal, 2022, v. 30, p. 37, doi. 10.4314/acsj.v30is1.3s
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- Article
OPTIMIZATION OF LEGUME BASED MEAT ALTERNATIVE USING FREEZE STRUCTURING AND EVALUATION OF ITS QUALITY INDICES.
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- Suranaree Journal of Science & Technology, 2024, v. 31, n. 1, p. 1, doi. 10.55766/sujst-2024-01-e02685
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- Article
LE KAWAL, UN CONDIMENT A BASE DE FEUILLES FERMENTEES DE SENNA OBTUSIFOLIA: TECHNOLOGIES ET VALEURS NUTRITIONNELLES.
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- African Journal of Food, Agriculture, Nutrition & Development, 2019, v. 19, n. 2, p. 14244, doi. 10.18697/ajfand.85.17435
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High-capacity cooling die for extruding meat substitutes.
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- Chemical Engineering, 2021, v. 128, n. 4, p. N.PAG
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- Article
Impact of Extrusion Parameters on the Formation of N ε -(Carboxymethyl)lysine, N ε -(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues.
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- International Journal of Molecular Sciences, 2024, v. 25, n. 16, p. 8668, doi. 10.3390/ijms25168668
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Can (dynamic) social norms encourage plant-based food purchases? a quasi-experimental study in real-world Dutch supermarkets.
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- BMC Medicine, 2025, v. 23, n. 1, p. 1, doi. 10.1186/s12916-025-03986-3
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Meat alternatives: life cycle assessment of most known meat substitutes.
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- International Journal of Life Cycle Assessment, 2015, v. 20, n. 9, p. 1254, doi. 10.1007/s11367-015-0931-6
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- Article
Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat.
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- Journal of Texture Studies, 2025, v. 56, n. 1, p. 1, doi. 10.1111/jtxs.70001
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- Article
Comparing the sensory properties of commercially available animal and plant‐based burgers.
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- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12838
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Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12819
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- Article
Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12806
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- Article
Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds.
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- Journal of Texture Studies, 2023, v. 54, n. 6, p. 808, doi. 10.1111/jtxs.12799
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Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review.
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- Journal of Texture Studies, 2023, v. 54, n. 4, p. 599, doi. 10.1111/jtxs.12747
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- Article
A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products.
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- Journal of Texture Studies, 2023, v. 54, n. 3, p. 365, doi. 10.1111/jtxs.12704
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- Article
On treatment options to improve the functionality of pea protein.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 10, p. 927, doi. 10.1002/aocs.12812
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Nutrient content and cost of canned and dried legumes and plant‐based meat analogues available in New Zealand supermarkets.
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- Nutrition & Dietetics, 2023, v. 80, n. 5, p. 472, doi. 10.1111/1747-0080.12834
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The nutritional profile of plant‐based meat analogues available for sale in Australia.
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- Nutrition & Dietetics, 2023, v. 80, n. 2, p. 211, doi. 10.1111/1747-0080.12793
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Monascin and ankaflavin—Biosynthesis from Monascus purpureus, production methods, pharmacological properties: A review.
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- Biotechnology & Applied Biochemistry, 2023, v. 70, n. 1, p. 137, doi. 10.1002/bab.2336
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- Article
Eliciting Non-hypothetical Willingness-to-pay for Novel Products: An Application to Cultured Meat.
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- Environmental & Resource Economics, 2023, v. 85, n. 3/4, p. 673, doi. 10.1007/s10640-023-00780-8
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- Article
Proteins of the future: a bibliometric study of alternative food acceptance.
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- Revista de Investigación Desarrollo e Innovación, 2024, v. 14, n. 2, p. 195, doi. 10.19053/uptc.20278306.v14.n2.2024.18162
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- Article
Vegetarians' and vegans' experiences with and attitudes towards ultra-processed foods (UPF): a qualitative study.
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- BMC Nutrition, 2024, v. 10, n. 1, p. 1, doi. 10.1186/s40795-024-00925-y
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Singapore media and novel foods: how new innovations and food categories are made and negotiated through mainstream and social media.
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- Communication Research & Practice, 2024, v. 10, n. 1, p. 108, doi. 10.1080/22041451.2024.2324405
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- Article
Chefs Saddle Up—Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France.
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- Foods, 2025, v. 14, n. 4, p. 638, doi. 10.3390/foods14040638
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- Article