Zobrazeno 1 - 10
of 284
pro vyhledávání: '"meat alternative"'
Publikováno v:
Journal of Food Protection, Vol 88, Iss 1, Pp 100402- (2025)
As the interest in plant-based alternative food products has increased significantly in the last years, it is also important to investigate these products regarding microbiological aspects. The aim of this study was to assess the microbiological qual
Externí odkaz:
https://doaj.org/article/99ebe0381b654043a868dcb0fd7b2fbc
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100415- (2024)
Combining plant-based proteins with valuable algae-based proteins offers a solution to various social, economic and environmental challenges, contributing to a more sustainable and equitable world. Plants play a crucial role in poverty reduction by g
Externí odkaz:
https://doaj.org/article/b1bf812651d94c6db3870fbee645c7fc
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101103- (2024)
The aim of this research was to develop mushroom–based Northern Thai style sausage (NS). Four mushrooms; split gill (SG), shiitake, oyster (OM) and log white (LW) were screened for NS preparation. Composition analysis suggested that LW had signific
Externí odkaz:
https://doaj.org/article/359e43a41ed34adeb982818d4026f0aa
Publikováno v:
Environment International, Vol 185, Iss , Pp 108537- (2024)
This study aimed to present the occurrence of sixteen mycotoxins in 105 meat alternatives based on wheat, legumes, and vegetables from Italy. The targeted mycotoxins were aflatoxins (AFB1, AFB2, AFG1, AFG2), fumonisins B1 and B2 (FB1, FB2), alternari
Externí odkaz:
https://doaj.org/article/87106e6e83af4d2a971724d217ec6d72
Publikováno v:
Journal of Sustainable Marketing, Pp 1-21 (2023)
Plant-based meat substitutes (PBMA) offer a way to lessen the negative effects of human activity and consumption on the environment and to achieve sustainability in the food sector. This study investigates the role of health consciousness in the cons
Externí odkaz:
https://doaj.org/article/6116fd2ae67e4eb78d14b5fbed96a7fd
Autor:
John W. Finley, Darryl Holliday, Hyunsook Kim, Priscila Leal da Silva Alves, Dong-Yan Shao, Glenn Bartley, Wallace Yokoyama
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-10 (2023)
Abstract This study examined the physiological effects of replacing some of the casein with either a plant based, animal or combination of protein sources in a high-fat diet fed to golden Syrian hamsters. Cooked kidney beans (BN) and beef (Bf) pattie
Externí odkaz:
https://doaj.org/article/6f31c12b4f6043028dba56cc9689646e
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Cell-cultured meat (CM) is a novel meat product grown in vitro from animal cells, widely framed as equivalent to conventional meat but presented as produced in a more sustainable way. Despite its limited availability for human consumption, consumer a
Externí odkaz:
https://doaj.org/article/c9764e54818a48f48c2405dd100b0994
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2024)
The implementation of sustainable food systems on a global scale is of utmost importance in order to effectively achieve sustainable diet goals on a world level. Plant-based meat alternatives offer potential replacements for meals derived from animal
Externí odkaz:
https://doaj.org/article/5ff1f3fac78f4a97a35773df8660aeb4
Autor:
Ann-Kristin Gärtner, Imke Matullat, Darleen Genuttis, Sarah Engelhardt, Kolbrún Sveinsdóttir, Jun Niimi, Alexandru Rusu
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2024)
Alternative protein sources are gaining attraction in food industry and consumers. Proteins obtained by single-cell organisms, such as torula yeast, are of enormous interest, as they are highly scalable, efficient, and sustainable, and the production
Externí odkaz:
https://doaj.org/article/76a0c19ec2d94dc3acc49adac2a6c035
Publikováno v:
International Journal of Contemporary Hospitality Management, 2022, Vol. 35, Issue 3, pp. 1051-1067.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/IJCHM-01-2022-0066