Works matching DE "MEAT alternatives"

Results: 530

Investigating the motivations driving meat analogue purchase among middle-income consumers in Mbombela, South Africa.

Published in:

Agrekon, 2022, v. 61, n. 2, p. 138, doi. 10.1080/03031853.2022.2065322

By:

Tsvakirai, C. Z.;
Zulu, N. M.

Publication type:

Article

Characteristics of Meat or Sausage Patties Using Pulses as Extenders.

Published in:

Journal of Culinary Science & Technology, 2011, v. 9, n. 3, p. 158, doi. 10.1080/15428052.2011.594731

By:

Holliday, DarrylL.;
Sandlin, Carla;
Schott, Alex;
Malekian, Fatemeh;
Finley, JohnW.

Publication type:

Article

Evaluating Beyond Meat's Success in the Consumer Market for Plant-Based Meat.

Published in:

International Journal of High School Research, 2023, v. 5, n. 7, p. 152, doi. 10.36838/v5i7.25

By:

Weng, Victor T.

Publication type:

Article

Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage.

Published in:

Gels (2310-2861), 2024, v. 10, n. 10, p. 643, doi. 10.3390/gels10100643

By:

Zou, Qiang;
Zheng, Yuhan;
Liu, Yudie;
Luo, Linghui;
Chen, Yuyou;
Ran, Guilian;
Liu, Dayu

Publication type:

Article

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.

Published in:

Gels (2310-2861), 2023, v. 9, n. 12, p. 921, doi. 10.3390/gels9120921

By:

Benković, Maja;
Jurinjak Tušek, Ana;
Sokač Cvetnić, Tea;
Jurina, Tamara;
Valinger, Davor;
Gajdoš Kljusurić, Jasenka

Publication type:

Article

How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021.

Published in:

Current Developments in Nutrition, 2023, v. 7, n. 7, p. 1, doi. 10.1016/j.cdnut.2023.101960

By:

Ketelings, Linsay;
Havermans, Remco C.;
Kremers, Stef P. J.;
de Boer, Alie

Publication type:

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.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 47, doi. 10.3969/j.issn.1000-9973.2024.05.008

By:

俎新宇;
赵亚男;
陈星烁;
张树成;
赵秀兰;
赵祥忠;
梁艳

Publication type:

Article

海藻糖对高湿挤压肉类类似物品质特性的影响.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 31, doi. 10.3969/j.issn.1000-9973.2024.05.006

By:

朱来景;
刘萌;
王彦丽;
赵祥忠

Publication type:

Article

微生物合成血红蛋白的研究进展及其在食品中的应用.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 189, doi. 10.3969/j.issn.1000-9973.2024.01.032

By:

王庆沛;
宇光海;
廖爱美;
潘龙;
黄继红

Publication type:

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.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 2, p. 63, doi. 10.13982/j.mfst.1673-9078.2023.2.1144

By:

杨书捷;
陈津津;
张龙涛;
徐智勇;
郑宝东;
缪松;
邓凯波

Publication type:

Article

人造肉的研究进展和应用前景.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 10, p. 337, doi. 10.13982/j.mfst.1673-9078.2022.10.1006

By:

曾志鲁;
黄道武;
罗东辉;
华洋林

Publication type:

Article

A representação social do consumo de proteína animal e das alternativas para a sua substituição: uma análise bioética.

Published in:

Analise Social, 2022, v. 57, n. 243, p. 310, doi. 10.31447/AS00032573.2022243.05

By:

LUCIANE FISCHER, MARTA;
DE GANG, JESSICA;
FILLA ROSANELI, CAROLINE

Publication type:

Article

Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review.

Published in:

Food Biotechnology, 2023, v. 37, n. 2, p. 136, doi. 10.1080/08905436.2023.2201354

By:

Anaduaka, Emeka Godwin;
Chibuogwu, Christian Chiazor;
Ezugwu, Arinze Linus;
Ezeorba, Timothy Prince Chidike

Publication type:

Article

Insectele – surse de nutrienţi și substanţe biologic active.

Published in:

Farmacist.ro, 2023, v. 212, n. 3, p. 21

By:

Guțu, Ina;
Bacinschi, Nicolae

Publication type:

Article

Foodborne Pathogen Dynamics in Meat and Meat Analogues Analysed Using Traditional Microbiology and Metagenomic Sequencing.

Published in:

Antibiotics (2079-6382), 2024, v. 13, n. 1, p. 16, doi. 10.3390/antibiotics13010016

By:

Bonaldo, Francesco;
Avot, Baptiste Jacques Philippe;
De Cesare, Alessandra;
Aarestrup, Frank M.;
Otani, Saria

Publication type:

Article

INVESTIGATION OF THE USE OF FRESH OYSTER MUSHROOM AS A MEAT SUBSTITUTE IN SAUSAGES.

Published in:

Journal of Hygienic Engineering & Design, 2023, v. 45, p. 174

By:

Boylu, Meltem;
Hitka, Géza;
Kenesei, György

Publication type:

Article

Thymus vulgaris L. as a possible effective substitute for nitrates in meat products.

Published in:

Italian Journal of Food Safety, 2020, v. 9, n. 2, p. 110, doi. 10.4081/ijfs.2020.7739

By:

Salvaneschi, Serena;
Iriti, Marcello;
Vitalini, Sara;
Vallone, Lisa

Publication type:

Article

Ethical consumption, meaningful substitution and the challenges of vegetarianism advocacy.

Published in:

Geographical Journal, 2016, v. 182, n. 2, p. 201, doi. 10.1111/geoj.12130

By:

Neo, Harvey

Publication type:

Article

Cultured Meat Consumer Acceptance: Addressing Issues of Eco-Emotions.

Published in:

Journal of Tourism & Services, 2024, v. 15, n. 29, p. 248, doi. 10.29036/jots.v15i29.900

By:

Kouarfaté, Béré Benjamin;
Durif, Fabien;
Pantin-Sohier, Gaëlle

Publication type:

Article

"Don't mince words": analysis of problematizations in Australian alternative protein regulatory debates.

Published in:

Agriculture & Human Values, 2023, v. 40, n. 4, p. 1581, doi. 10.1007/s10460-023-10441-7

By:

Johnson, Hope;
Parker, Christine;
Evans, Brodie

Publication type:

Article

The coexistence of psychological drivers and deterrents of consumers' willingness to try cultured meat hamburger patties: evidence from South Africa.

Published in:

Agricultural & Food Economics, 2023, v. 11, n. 1, p. 1, doi. 10.1186/s40100-023-00293-4

By:

Tsvakirai, C. Z.;
Nalley, L. L.

Publication type:

Article

Cultured meat acceptance for global food security: a systematic literature review and future research directions.

Published in:

2023

By:

Lewisch, Leonore;
Riefler, Petra

Publication type:

Literature Review

The cost of healthier and more sustainable food choices: Do plant-based consumers spend more on food?

Published in:

Agricultural & Food Economics, 2022, v. 10, n. 1, p. 1, doi. 10.1186/s40100-022-00224-9

By:

Pais, Daniel Francisco;
Marques, António Cardoso;
Fuinhas, José Alberto

Publication type:

Article

Effects of Hypoxia on Proliferation and Differentiation in Belgian Blue and Hanwoo Muscle Satellite Cells for the Development of Cultured Meat.

Published in:

Biomolecules (2218-273X), 2022, v. 12, n. 6, p. 838, doi. 10.3390/biom12060838

By:

Park, Sanghun;
Gagliardi, Mick;
Swennen, Geertje;
Dogan, Arin;
Kim, Yuna;
Park, Yunhwan;
Park, Gyutae;
Oh, Sehyuk;
Post, Mark;
Choi, Jungseok

Publication type:

Article

Religion, Animals, and Technology.

Published in:

Religions, 2022, v. 13, n. 5, p. 456, doi. 10.3390/rel13050456

By:

Krone, Adrienne

Publication type:

Article

Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute.

Published in:

Nature Communications, 2023, v. 14, n. 1, p. 1, doi. 10.1038/s41467-023-38593-4

By:

Yen, Feng-Chun;
Glusac, Jovana;
Levi, Shira;
Zernov, Anton;
Baruch, Limor;
Davidovich-Pinhas, Maya;
Fishman, Ayelet;
Machluf, Marcelle

Publication type:

Article

Meet Shmeat: Food System Ethics, Biotechnology and Re-Worlding Technoscience.

Published in:

Parallax, 2013, v. 19, n. 1, p. 74, doi. 10.1080/13534645.2013.743294

By:

Metcalf, Jacob

Publication type:

Article

SOCIO-DEMOGRAPHIC RELATIONSHIPS AND MANAGEMENT REGIMES ON USE OF FRUNDU AS FERMENTED FAMINE FOOD IN URBAN NORTHERN DARFUR IN SUDAN.

Published in:

African Crop Science Journal, 2022, v. 30, p. 37, doi. 10.4314/acsj.v30is1.3s

By:

MOHAMMED, A. E. S.;
ELKHALIL, E. A. I.;
MOHAMED, E. M.;
OSMAN, H. A. H.;
ELZEIN, A. E. M.;
AHMED, E. E. A.

Publication type:

Article

OPTIMIZATION OF LEGUME BASED MEAT ALTERNATIVE USING FREEZE STRUCTURING AND EVALUATION OF ITS QUALITY INDICES.

Published in:

Suranaree Journal of Science & Technology, 2024, v. 31, n. 1, p. 1, doi. 10.55766/sujst-2024-01-e02685

By:

Venkatachalam, Chitra Devi;
Rajan, Devanampriyan;
Arunachalam, Sangeetha

Publication type:

Article

LE KAWAL, UN CONDIMENT A BASE DE FEUILLES FERMENTEES DE SENNA OBTUSIFOLIA: TECHNOLOGIES ET VALEURS NUTRITIONNELLES.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2019, v. 19, n. 2, p. 14244, doi. 10.18697/ajfand.85.17435

By:

Idriss, Abakar L.;
Guira, F.;
Tapsoba, F.;
Zongo, C.;
Hissein, Abdoullahi O.;
Tidjani, A.;
Savadogo, A.

Publication type:

Article

High-capacity cooling die for extruding meat substitutes.

Published in:: Chemical Engineering, 2021, v. 128, n. 4, p. N.PAG
Publication type:: Article

Impact of Extrusion Parameters on the Formation of N ε -(Carboxymethyl)lysine, N ε -(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues.

Published in:

International Journal of Molecular Sciences, 2024, v. 25, n. 16, p. 8668, doi. 10.3390/ijms25168668

By:

Ma, Yurong;
Fu, Shuang;
Cheng, Ka-Wing;
Liu, Bin

Publication type:

Article

Can (dynamic) social norms encourage plant-based food purchases? a quasi-experimental study in real-world Dutch supermarkets.

Published in:

BMC Medicine, 2025, v. 23, n. 1, p. 1, doi. 10.1186/s12916-025-03986-3

By:

Wolfswinkel, Sofia M. M.;
Raghoebar, Sanne;
Stuber, Josine M.;
de Vet, Emely;
Poelman, Maartje P.

Publication type:

Article

Meat alternatives: life cycle assessment of most known meat substitutes.

Published in:

International Journal of Life Cycle Assessment, 2015, v. 20, n. 9, p. 1254, doi. 10.1007/s11367-015-0931-6

By:

Smetana, Sergiy;
Mathys, Alexander;
Knoch, Achim;
Heinz, Volker

Publication type:

Article

Comparing the sensory properties of commercially available animal and plant‐based burgers.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12838

By:

Forster, Rebecca A.;
Hassall, Emma;
Hoffman, Louwrens C.;
Baier, Stefan K.;
Stokes, Jason R.;
Smyth, Heather E.

Publication type:

Article

Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12819

By:

Chin, Shu Wei;
Baier, Stefan K.;
Stokes, Jason R.;
Smyth, Heather E.

Publication type:

Article

Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12806

By:

Ma, Yizhou;
Schlangen, Miek;
Potappel, Jelle;
Zhang, Lu;
van der Goot, Atze Jan

Publication type:

Article

Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds.

Published in:

Journal of Texture Studies, 2023, v. 54, n. 6, p. 808, doi. 10.1111/jtxs.12799

By:

Oppen, Dominic;
Weiss, Jochen

Publication type:

Article

Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review.

Published in:

Journal of Texture Studies, 2023, v. 54, n. 4, p. 599, doi. 10.1111/jtxs.12747

By:

Rathnakumar, Kaavya;
Balakrishnan, Gayathri;
Ramesh, Bharathi;
Sujayasree, O. J.;
Pasupuleti, Sudhir Kumar;
Pandiselvam, Ravi

Publication type:

Article

A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products.

Published in:

Journal of Texture Studies, 2023, v. 54, n. 3, p. 365, doi. 10.1111/jtxs.12704

By:

Younis, Kaiser;
Ashfaq, Alweera;
Ahmad, Alisha;
Anjum, Zayeema;
Yousuf, Owais

Publication type:

Article

On treatment options to improve the functionality of pea protein.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 10, p. 927, doi. 10.1002/aocs.12812

By:

Mathew, Hannah Chacko;
Kim, Woojeong;
Wang, Yong;
Clayton, Celeste;
Selomulya, Cordelia

Publication type:

Article

Nutrient content and cost of canned and dried legumes and plant‐based meat analogues available in New Zealand supermarkets.

Published in:

Nutrition & Dietetics, 2023, v. 80, n. 5, p. 472, doi. 10.1111/1747-0080.12834

By:

Young, Leanne;
Mackay, Sally;
Bradbury, Kathryn E.

Publication type:

Article

The nutritional profile of plant‐based meat analogues available for sale in Australia.

Published in:

Nutrition & Dietetics, 2023, v. 80, n. 2, p. 211, doi. 10.1111/1747-0080.12793

By:

Melville, Hannah;
Shahid, Maria;
Gaines, Allison;
McKenzie, Briar L.;
Alessandrini, Roberta;
Trieu, Kathy;
Wu, Jason H. Y.;
Rosewarne, Emalie;
Coyle, Daisy H.

Publication type:

Article

Monascin and ankaflavin—Biosynthesis from Monascus purpureus, production methods, pharmacological properties: A review.

Published in:

Biotechnology & Applied Biochemistry, 2023, v. 70, n. 1, p. 137, doi. 10.1002/bab.2336

By:

Adin, Syeda Nashvia;
Gupta, Isha;
Panda, Bibhu Prasad;
Mujeeb, Mohd.

Publication type:

Article

Eliciting Non-hypothetical Willingness-to-pay for Novel Products: An Application to Cultured Meat.

Published in:

Environmental & Resource Economics, 2023, v. 85, n. 3/4, p. 673, doi. 10.1007/s10640-023-00780-8

By:

Espinosa, Romain;
Treich, Nicolas

Publication type:

Article

Proteins of the future: a bibliometric study of alternative food acceptance.

Published in:

Revista de Investigación Desarrollo e Innovación, 2024, v. 14, n. 2, p. 195, doi. 10.19053/uptc.20278306.v14.n2.2024.18162

By:

Osorio-Andrade, Carlos Fernando;
Arango-Pastrana, Carlos Alberto;
Candelo-Viáfara, Juan Manuel

Publication type:

Article

Vegetarians' and vegans' experiences with and attitudes towards ultra-processed foods (UPF): a qualitative study.

Published in:

BMC Nutrition, 2024, v. 10, n. 1, p. 1, doi. 10.1186/s40795-024-00925-y

By:

Haneberg, Johanne;
Molin, Marianne;
Gjeitung Byfuglien, Marte;
Garnweidner-Holme, Lisa

Publication type:

Article

Singapore media and novel foods: how new innovations and food categories are made and negotiated through mainstream and social media.

Published in:

Communication Research & Practice, 2024, v. 10, n. 1, p. 108, doi. 10.1080/22041451.2024.2324405

By:

Matwick, Keri

Publication type:

Article

Chefs Saddle Up—Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France.

Published in:

Foods, 2025, v. 14, n. 4, p. 638, doi. 10.3390/foods14040638

By:

Vial, Céline;
Lamy, Arnaud;
Sebbane, Maxime

Publication type:

Article

Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers.

Published in:

Foods, 2025, v. 14, n. 4, p. 547, doi. 10.3390/foods14040547

By:

Guerrero, Maria;
Stone, Andrea K.;
Singh, Ravinder;
Lui, Yuk Chu;
Koksel, Filiz;
Nickerson, Michael T.

Publication type:

Article