Related references
Note: Only part of the references are listed.Sustaining Protein Nutrition Through Plant-Based Foods
Sapna Langyan et al.
FRONTIERS IN NUTRITION (2022)
Functionalization of legume proteins using high pressure processing: Effect on technofunctional properties and digestibility of legume proteins
Mehrajfatema Zafar Mulla et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products
Esra Gencdag et al.
FOOD REVIEWS INTERNATIONAL (2021)
Importance of additional information, as a complement to information coming from packaging, to promote meat substitutes: A case study on a sausage based on vegetable proteins
Christophe Martin et al.
FOOD QUALITY AND PREFERENCE (2021)
Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability
Amadeus Driando Ahnan-Winarno et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
Fatma Boukid et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method
Victor Benno Meyer-Rochow et al.
FOODS (2021)
Regulations on insects as food and feed: a global comparison
A. Lahteenmaki-Uutela et al.
JOURNAL OF INSECTS AS FOOD AND FEED (2021)
Current Issues and Technical Advances in Cultured Meat Production: A Review
Tae Kyung Hong et al.
FOOD SCIENCE OF ANIMAL RESOURCES (2021)
Plant-based meat analogue (PBMA) as a sustainable food: a concise review
Meenakshi Singh et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)
A metabolomics comparison of plant-based meat and grass-fed meat indicates large nutritional differences despite comparable Nutrition Facts panels
Stephan van Vliet et al.
SCIENTIFIC REPORTS (2021)
Single Cell Protein: A Potential Substitute in Human and Animal Nutrition
Bogdan Constantin Bratosin et al.
SUSTAINABILITY (2021)
Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
Patrick Wittek et al.
FOODS (2021)
In-vitro meat: a promising solution for sustainability of meat sector
Pavan Kumar et al.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY (2021)
Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties
The Thiri Maung et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae
Martin P. Caporgno et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Sensory attributes of edible insects and insect-based foods - Future outlooks for enhancing consumer appeal
Maryia Mishyna et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Transcriptome analysis of life stages of the house cricket, Acheta domesticus, to improve insect crop production
Brenda Oppert et al.
SCIENTIFIC REPORTS (2020)
Edible insects collected from forests for family livelihood and wellness of rural communities: A review
Ruparao T. Gahukar
Global Food Security-Agriculture Policy Economics and Environment (2020)
Prospects and challenges for cell-cultured fat as a novel food ingredient
Kyle D. Fish et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes
Jiang He et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Consumer Acceptance of Cultured Meat: An Updated Review (2018-2020)
Christopher Bryant et al.
APPLIED SCIENCES-BASEL (2020)
Screening for SARS-CoV-2 Infection Within a Psychiatric Hospital and Considerations for Limiting Transmission Within Residential Psychiatric Facilities - Wyoming, 2020
Anna W. Callaghan et al.
MMWR-MORBIDITY AND MORTALITY WEEKLY REPORT (2020)
Insects Used as Food and Feed: Isn't That What We All Need?
Victor Benno Meyer-Rochow et al.
FOODS (2020)
Tofu products: A review of their raw materials, processing conditions, and packaging
Li Zheng et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
Lei Sha et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Opportunities and challenges of the tag-assisted protein purification techniques: Applications in the pharmaceutical industry
Mohammad Mahmoudi Gomari et al.
BIOTECHNOLOGY ADVANCES (2020)
Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred
Ilse Fraeye et al.
FRONTIERS IN NUTRITION (2020)
Microcarriers for Upscaling Cultured Meat Production
Vincent Bodiou et al.
FRONTIERS IN NUTRITION (2020)
Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues
Sasimaporn Samard et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Is it pain if it does not hurt? On the unlikelihood of insect pain
Shelley A. Adamo
CANADIAN ENTOMOLOGIST (2019)
Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques
Ali Sedaghat Doost et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Cell-cultured meat: Lessons from GMO adoption and resistance
J. Mohorcich et al.
APPETITE (2019)
Towards understanding the effect of high pressure on food protein allergenicity: β-lactoglobulin structural studies
Katarzyna Kurpiewska et al.
FOOD CHEMISTRY (2019)
Consumers' willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic
Cristino Alberto Gomez-Luciano et al.
FOOD QUALITY AND PREFERENCE (2019)
Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review
Tim J. A. Finnigan et al.
CURRENT DEVELOPMENTS IN NUTRITION (2019)
Microalgae: A potential alternative to health supplementation for humans
Apurav Krishna Koyande et al.
FOOD SCIENCE AND HUMAN WELLNESS (2019)
Insects as Food in Laos and Thailand A Case of Westernisation?
Andrew Mueller
ASIAN JOURNAL OF SOCIAL SCIENCE (2019)
A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China
Christopher Bryant et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2019)
Perfusion mammalian cell culture for recombinant protein manufacturing - A critical review
Jean-Marc Bielser et al.
BIOTECHNOLOGY ADVANCES (2018)
How does the insect central complex use mushroom body output for steering?
Matthew Collett et al.
CURRENT BIOLOGY (2018)
Immortalization of canine adipose-derived mesenchymal stem cells and their seminiferous tubule transplantation
Jia Fang et al.
JOURNAL OF CELLULAR BIOCHEMISTRY (2018)
Perceived naturalness and evoked disgust influence acceptance of cultured meat
Michael Siegrist et al.
MEAT SCIENCE (2018)
Structuring processes for meat analogues
Birgit L. Dekkers et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Potential of Meat Substitutes for Climate Change Mitigation and Improved Human Health in High-Income Markets
Hannah Ritchie et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2018)
Using current systems to inform rearing facility design in the insect-as-food industry
A. Berggren et al.
JOURNAL OF INSECTS AS FOOD AND FEED (2018)
In vitro meat: A future animal-free harvest
Zuhaib Fayaz Bhat et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Meat analogues: Health promising sustainable meat substitutes
Pavan Kumar et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Forest biomass waste as a potential innovative source for rearing edible insects for food and feed - A review
Vassileios Varelas et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Consumer perception and behaviour regarding sustainable protein consumption: A systematic review
Christina Hartmann et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Single Cell Protein-State-of-the-Art, Industrial Landscape and Patents 2001-2016
Anneli Ritala et al.
FRONTIERS IN MICROBIOLOGY (2017)
Tissue engineering approaches to develop cultured meat from cells: A mini review
Muhammad Sajid Arshad et al.
COGENT FOOD & AGRICULTURE (2017)
Risk to human health associated with the environmental occurrence of cyanobacterial neurotoxic alkaloids anatoxins and saxitoxins
Emanuela Testai et al.
CRITICAL REVIEWS IN TOXICOLOGY (2016)
Bioprocess challenges to the isolation and purification of bioactive peptides
Dominic Agyei et al.
FOOD AND BIOPRODUCTS PROCESSING (2016)
Exposure to cyanobacteria: acute health effects associated with endotoxins
B. Levesque et al.
PUBLIC HEALTH (2016)
Introducing rearing crickets (gryllids) at household levels: adoption, processing and nutritional values
M. A. Ayieko et al.
JOURNAL OF INSECTS AS FOOD AND FEED (2016)
Electric shock causes physiological stress responses in shore crabs, consistent with prediction of pain
Robert W. Elwood et al.
BIOLOGY LETTERS (2015)
The insectivore's dilemma, and how to take the West out of it
Ophelia Deroy et al.
FOOD QUALITY AND PREFERENCE (2015)
Meat Analog: A Review
O. P. Malav et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Food-grade electrospinning of proteins (Reprinted from Innovative Food Science and Emerging Technologies, vol 20, pg 269-275, 2013)
M. Nieuwland et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Cultured meat: every village its own factory?
Cor van der Weele et al.
TRENDS IN BIOTECHNOLOGY (2014)