Other content with the tag "Meat alternatives".

Impact of Soy Protein Concentrate and Storage on the Safety, Quality and Shelf Stability of Beef Patties

This study finds that replacing up to 25% of beef with soy protein concentrate improves water retention, texture, cooking yield, and oxidative stab

Advancements in Plant-Based Meat Analogs Enhancing Sensory and Nutritional Attributes
Advancements in Plant-Based Meat Analogs Enhancing Sensory and Nutritional Attributes

The article "Advancements in Plant-Based Meat Analogs Enhancing Sensory and Nutritional Attributes" explores the growing demand for plant-based mea

Iodine fortification of plant-based dairy and fish alternatives: the effect of substitution on iodine intake based on a market survey in the UK

Milk, dairy products, and fish are the main sources of iodine in the UK.

A review of alternative plant protein sources, their extraction, functional characterisation, application, nutritional value, and pinch points to being the solution to sustainable food production

Proteins from animal sources have for many centuries been used as the conventional food proteins in the food industry to produce a variety of food

Determinants of consumer acceptance of meat analogues: Exploring measures of risk preferences in predicting consumption

There are perceptions that meat alternatives carry risks similar to other novel foods.