Works about MEAT alternatives
Results: 537
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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- Article
An overview of venison.
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- Animal Biology & Animal Husbandry, 2024, v. 16, n. 1, p. 69
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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
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.
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- Foods, 2025, v. 14, n. 4, p. 547, doi. 10.3390/foods14040547
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- Article
Characterization of Volatilized Compounds in Conventional and Organic Vegetable-Source Alternative Meat-Curing Ingredients.
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- Molecules, 2025, v. 30, n. 4, p. 835, doi. 10.3390/molecules30040835
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- Article
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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- Article
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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- Article
Valorization of plant proteins for meat analogues design—a comprehensive review.
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- European Food Research & Technology, 2024, v. 250, n. 10, p. 2479, doi. 10.1007/s00217-024-04565-1
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- Article
A review of techno-functional properties of legume proteins and their potential for development of new products.
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- European Food Research & Technology, 2024, v. 250, n. 8, p. 2069, doi. 10.1007/s00217-024-04536-6
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- Article
Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics.
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- European Food Research & Technology, 2023, v. 249, n. 9, p. 2335, doi. 10.1007/s00217-023-04297-8
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- Article
Production of plant-based meat: functionality, limitations and future prospects.
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- European Food Research & Technology, 2023, v. 249, n. 9, p. 2189, doi. 10.1007/s00217-023-04287-w
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- Article
Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend.
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- European Food Research & Technology, 2023, v. 249, n. 6, p. 1637, doi. 10.1007/s00217-023-04244-7
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- Article
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues.
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- European Food Research & Technology, 2023, v. 249, n. 4, p. 1089, doi. 10.1007/s00217-022-04199-1
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- Article
Plant-based meat analogue (PBMA) as a sustainable food: a concise review.
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- European Food Research & Technology, 2021, v. 247, n. 10, p. 2499, doi. 10.1007/s00217-021-03810-1
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- Article
Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues.
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- European Food Research & Technology, 2021, v. 247, n. 9, p. 2379, doi. 10.1007/s00217-021-03798-8
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- Article
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
In vitro Cultured Meat: Nutritional Aspects for the Health and Safety of Future Foods.
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- Trends in Sciences, 2025, v. 22, n. 2, p. 1, doi. 10.48048/tis.2025.9060
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- Article
情報供与が大豆ミート需要に与える影響.
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- Journal of Rural Economics / Nōgyō Keizai Kenkyū, 2023, v. 95, n. 1, p. 47
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- Article
Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 3, p. 578, doi. 10.1007/s11130-024-01185-8
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- Article
Functional Proteins from Biovalorization of Peanut Meal: Advances in Process Technology and Applications.
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 1, p. 13, doi. 10.1007/s11130-022-01040-8
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- Article
Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate.
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- Plant Foods for Human Nutrition, 2022, v. 77, n. 1, p. 141, doi. 10.1007/s11130-022-00956-5
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- Article
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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- Article
Advertising Meat Alternatives: The Interactive Effect of Regulatory Mode and Positive Emotion on Social Media Engagement.
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- Journal of Advertising, 2024, v. 53, n. 3, p. 416, doi. 10.1080/00913367.2023.2250830
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- Article
Mock meat, masculinity, and redemption narratives: vegan men's negotiations and performances of gender and eating.
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- Social Movement Studies, 2023, v. 22, n. 1, p. 62, doi. 10.1080/14742837.2021.1989293
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- Article
TRANSITION TO THE FUTURE: MEAT ANALOGUES & CULTURED MEAT.
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- AgroLife Scientific Journal, 2023, v. 12, n. 1, p. 132, doi. 10.17930/agl2023116
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- Article
Residual nitrite and nitrate in processed meats and meat analogues in the United States.
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- Scientific Reports, 2025, v. 15, n. 1, p. 1, doi. 10.1038/s41598-025-87563-x
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- Article
Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternatives.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-68247-4
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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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- Article
Addition of a Blend Based on Zinc Chloride and Lignans of Magnolia in the Diet of Broilers to Substitute for a Conventional Antibiotic: Effects on Intestinal Health, Meat Quality, and Performance.
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- Animals (2076-2615), 2022, v. 12, n. 23, p. 3249, doi. 10.3390/ani12233249
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- Article
Australian Generation Z and the Nexus between Climate Change and Alternative Proteins.
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- Animals (2076-2615), 2022, v. 12, n. 19, p. 2512, doi. 10.3390/ani12192512
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- Article
Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals.
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- Animals (2076-2615), 2022, v. 12, n. 5, p. 568, doi. 10.3390/ani12050568
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- Article
POSSIBILITIES FOR PARTIAL REPLACEMENT OF PORK MEAT IN COOKED SAUSAGES BY MEALWORM FLOUR.
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- Carpathian Journal of Food Science & Technology, 2023, v. 15, n. 4, p. 5, doi. 10.34302/crpjfst/2023.15.4.1
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- Article
Putting Meat to the Test: Imaging and Mechanical Testing Used to Understand the Properties of Meat Alternatives and How They Mimic Our Typical Meat Sensory Experience.
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- Microscopy Today, 2023, v. 31, n. 2, p. 21, doi. 10.1093/mictod/qaad011
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- Article
Climatic Factors Affecting Wild Mushroom Foraging in Central Europe.
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- Forests (19994907), 2023, v. 14, n. 2, p. 382, doi. 10.3390/f14020382
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- Article
The Effect of Information Provision and Color Coding in Product Labeling on the Preference for Meat Substitutes.
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- Sustainability (2071-1050), 2023, v. 15, n. 22, p. 15688, doi. 10.3390/su152215688
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- Article
Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives.
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- Sustainability (2071-1050), 2023, v. 15, n. 19, p. 14336, doi. 10.3390/su151914336
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- Article
Do Consumers Perceive Cultivated Meat as a Sustainable Substitute to Conventional Meat? Assessing the Facilitators and Inhibitors of Cultivated Meat Acceptance.
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- Sustainability (2071-1050), 2023, v. 15, n. 15, p. 11722, doi. 10.3390/su151511722
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- Article
Perceptions of Cultivated Meat in Millennial and Generation X Consumers Resident in Aotearoa New Zealand.
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- Sustainability (2071-1050), 2023, v. 15, n. 5, p. 4009, doi. 10.3390/su15054009
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- Article
" Burger.i.doo "—An Innovative Education Game for the Assessment of Sustainability from Meat and Substitute Products in Science Education.
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- Sustainability (2071-1050), 2023, v. 15, n. 1, p. 213, doi. 10.3390/su15010213
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- Article
Achieving Transformative Change in Food Consumption in Austria: A Survey on Opportunities and Obstacles.
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- Sustainability (2071-1050), 2022, v. 14, n. 14, p. N.PAG, doi. 10.3390/su14148685
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- Article
Application of the Constraint Negotiation Theory to the Plant-Based Meat Alternatives Food Service Business: An Exploration of Perceived Value and Negotiation–Constraint–Visit Intention Relationships.
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- Sustainability (2071-1050), 2022, v. 14, n. 10, p. 5812, doi. 10.3390/su14105812
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- Article
What Attributes of Meat Substitutes Matter Most to Consumers? The Role of Sustainability Education and the Meat Substitutes Perceptions.
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- Sustainability (2071-1050), 2022, v. 14, n. 9, p. 4866, doi. 10.3390/su14094866
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- Article
Improving Food Security through Entomophagy: Can Behavioural Interventions Influence Consumer Preference for Edible Insects?
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- Sustainability (2071-1050), 2022, v. 14, n. 7, p. 3875, doi. 10.3390/su14073875
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- Article
Psychological Barriers to Sustainable Dietary Patterns: Findings from Meat Intake Behaviour.
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- Sustainability (2071-1050), 2022, v. 14, n. 4, p. N.PAG, doi. 10.3390/su14042199
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- Article
Life Cycle Environmental Impacts and Health Effects of Protein-Rich Food as Meat Alternatives: A Review.
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- Sustainability (2071-1050), 2022, v. 14, n. 2, p. 979, doi. 10.3390/su14020979
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- Article
Plant-Based Meat Alternatives: Motivational Adoption Barriers and Solutions.
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- Sustainability (2071-1050), 2021, v. 13, n. 23, p. 13271, doi. 10.3390/su132313271
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- Article
Capabilities and Opportunities of Flexitarians to Become Food Innovators for a Healthy Planet: Two Explorative Studies.
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- Sustainability (2071-1050), 2021, v. 13, n. 20, p. 11135, doi. 10.3390/su132011135
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- Article
Stated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers.
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- Sustainability (2071-1050), 2021, v. 13, n. 15, p. 8235, doi. 10.3390/su13158235
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- Article
Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach.
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- Sustainability (2071-1050), 2021, v. 13, n. 5, p. 2490, doi. 10.3390/su13052490
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- Article
Potential Development of Sustainable 3D-Printed Meat Analogues: A Review.
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- Sustainability (2071-1050), 2021, v. 13, n. 2, p. 938, doi. 10.3390/su13020938
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- Article